Rosemary & Pear Potato Salad
As the recipe states, it serves two but is easily doubled, tripled, or quadrupled. Also, if you like more acidity in your salads, just add extra vinegar! It's a basic recipe that will have your creative juices flowing. What's going to happen next time? Maybe a warm white truffle potato salad!
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Ingredients
- 1 large potato peeled and cubed
- 1 small carrot peeled and diced
- 1 large egg hard boiled
- ½ Bartlett pear cored and diced
- 2 tablespoons Hellman's mayonnaise
- 2 tablespoons Empire mayonnaise in Rosemary
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 fig quartered
Instructions
- Cook potato and carrot in simmering water until tender. Chop egg and refrigerate while you make the dressing.
- Whisk together both mayonnaise, vinegar, olive oil, and salt to taste. Pour dressing over chilled potato, carrot, and egg. Fold in the diced pear. Refrigerate for 2 hours before serving. Serve topped with fresh figs.
Servings: 2 servings