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Fall Idaho Potato-Pear Salad

Potato salad is my one of my favorite sides for many of the main dishes I serve. Perfect for a party or large crowd this fall salad uses fresh pears and grapes for a seasonal touch.
Course Salad
Cuisine American-Greek
Keyword grapes, pear, pears, fall salad
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 15 medium-sized potatoes, about 5 pounds
  • 1/3 cup apple cider vinegar
  • 1 3/4 teaspoon salt
  • 2/4 teaspoon pepper
  • 3/4 cup extra virgin olive oil
  • 6 medium pears
  • 2 cups of seedless green grapes - cut in half
  • Blue cheese or cheese of your choice, crumbled

Instructions

  1. In a large pot, add the washed potatoes and add enough water to cover and place on high heat. Bring to a boil , reduce heat and simmer for 25-30 minutes, until fork -tender.
  2. Meanwhile in a large bowl, add and whisk together the salt, pepper and vinegar. Slowly, whisk in olive oil. Set aside.
  3. When potatoes are done, drain and cool. Peel and cut potatoes into 1/8" slices.
  4. Thinly slice pears. Add potatoes and pears to dressing, toss gently until coated.
  5. Add blue cheese and grapes and serve warm.
  6. Or cover and refrigerate to serve chilled.