Potato-Pear Salad
Submitted by alice
Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.
YIELD
16 servingsPREP
40 minCOOK
40 minREADY
80 minThis potato salad takes an unexpected turn with thinly sliced fresh pears mixed right into the warm potatoes. The combination sounds unusual, but the sweet, buttery pear against the starchy potato and tangy vinaigrette actually works beautifully. It’s European in spirit, closer to a French or German potato salad than anything from an American deli counter.
No mayo anywhere near this recipe. The dressing is a clean, simple vinaigrette of oil, cider or wine vinegar, salt, and pepper. Tossing the warm potatoes in the dressing while they’re still hot is the critical move. Hot potatoes absorb the vinaigrette into their starchy surface, flavoring them all the way through instead of just coating the outside.
Slice both the potatoes and pears thin, about ⅛ inch. This keeps the proportions balanced in each forkful and lets the dressing coat every surface evenly. The pears stay firm enough to hold their shape when tossed gently with the warm potatoes.
Kitchen Tips
- Cook the potatoes unpeeled, then peel after cooling slightly. Peeling before boiling lets too much starch escape into the water and makes the potatoes fall apart.
- Toss gently. Thin potato slices break easily, and you want distinct slices, not mashed potato salad.
- Slice the pears just before tossing. They brown fast once cut, and the vinegar in the dressing helps slow that oxidation.
- This works both warm and chilled. Warm has more pronounced flavors. Chilled is better for make-ahead entertaining.
Variations
- Add crumbled blue cheese for a sharper, more assertive flavor that pairs well with both potato and pear.
- Toss in toasted walnuts for crunch and a nutty contrast.
- Use apple cider vinegar and add a teaspoon of whole grain mustard for a more robust dressing.
Ingredients
Directions
In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling.
Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender.
Meanwhile, in large bowl, with wire whisk or fork, mix salad oil, vinegar, salt, and pepper.
When potatoes are done, drain; cool potatoes until easy to handle. Peel; cut potatoes into ⅛"-thick slices.
Thinly slice pears. Add potatoes and pears to dressing; toss gently until well coated.
Line salad bowl with lettuce leaves; spoon mixture onto lettuce. Serve warm.
Or cover and refrigerate to serve chilled later.
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