Pear Potato Salad

By tlwtheq

• August 10, 2014

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Ingredients

1/4 cup olive oil

1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces

2 Bosc pears, peeled, cored, and cut into 1-inch cubes

1/2 red onion, thinly sliced

1 garlic clove, minced

1/4 cup blanched almonds, roughly chopped

1 1/2 teaspoons curry powder

Salt and freshly ground black pepper

Juice of 1 lemon

1 cup shredded baby spinach

Procedure

Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.

This is surprisingly good. I never would have put this list of things together on my own.

Notes, Options, Substitutions

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/356269

New American Table

© October 2009

October 2009

by Marcus Samuelson

2009-10-28 17:03:08.0

Source New American Table