Pear And Red-Potato Salad
A refreshing pear and red potato salad with crisp celery and a tangy red-wine vinaigrette, perfect for light lunches, picnics, or as a side dish for gatherings.
Ingredients
Instructions
- In a covered saucepan, cook the potatoes in water for 15 minutes or until tender.
- Drain the potatoes and rinse with cold water until cool.
- Quarter the potatoes and place them in a large bowl.
- Add sliced pears, thinly sliced celery, bottled red-wine vinaigrette dressing, chopped parsley, and salt.
- Toss until all ingredients are coated with dressing.
- Spoon the salad into a lettuce-lined serving bowl.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or sour cream to the dressing. If you want a touch of sweetness, honey or maple syrup can enhance the vinaigrette. You can substitute the red potatoes with Yukon Golds for a different flavor profile. Fresh herbs like dill or chives can also be used in place of parsley for a unique twist.
Serving Suggestions
This salad is a delightful side dish, pairing beautifully with grilled chicken or fish. For a complete meal, serve it alongside Southern Fried Cornbread. It also works well as a light lunch on its own, especially during warm weather. Consider adding nuts like walnuts or pecans for extra crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the texture, avoid reheating in the microwave, as it can make the potatoes mushy. Instead, enjoy the salad cold or let it sit at room temperature for a while before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pear And Red-Potato Salad contains roughly 1489 calories, with 33g protein, 209g carbohydrates, and 61g fat. It is an excellent source of vitamin C (147% of the Daily Value), iron (141% of the Daily Value), and dietary fiber (109% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1923mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours in advance. Just keep the dressing separate until you're ready to serve to prevent the potatoes from becoming soggy. Combine everything right before serving for the best texture and flavor.
What can I use instead of red-wine vinaigrette?
If you don't have red-wine vinaigrette on hand, you can substitute it with a homemade dressing made from olive oil, vinegar, mustard, and a pinch of sugar. This will give a similar tangy flavor that complements the ingredients well.
Is this salad suitable for a vegan diet?
Yes, this salad is naturally vegan as it contains no animal products. Just ensure that the red-wine vinaigrette you use is also vegan-friendly, as some dressings may contain dairy or eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).