Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese for Picnic #SundaySupper

I’ve never liked Potato Salad

OK, there I said it.  And while it’s practically un-American to admit, (especially seeing as today’s Sunday Supper theme is all about picnic food), I’d much sooner reach for the pasta or fruit salad before I allowed some one-note, mushy white glob of potatoey goo take up a spot on my picnic plate.

But, how could it be?  When you think about it, Potato Salad has some of my very favorite ingredients… potatoes and mayonnaise.  So perhaps the problem doesn’t lie in the potato, but in the putting together of it all.

So, my mission this week was to create a picnic-perfect Potato Salad.  And what I came up with, well, lets just say… move over hot dogs, chicken and steak, because this Potato Salad is taking center stage on my picnic plate.

First, I worked on texture.  To combat the mush, I added in some roasted pears which not only added some firmness to balance out the soft potatoes, but also added a lovely sweet surprise every few bites. The green onions and Romano cheese also added to the overall consistency.

Depth of Flavor
Next, I worked on adding layers of flavor… no more one-note salad here.  Using lemon juice and zest mixed with the champagne vinegar added zing to the mayonnaise dressing, while the Romano cheese balanced it out with a lovely richness.  And the sweetness of the pears worked nicely with the green onions, and the heat from the red pepper flakes, creating complimentary flavors without overpowering each other.

Freshness
Finally, I wanted to add more green.  Fresh herbs are the perfect way to dress up any dish, and the mix of fresh basil, parsley and cilantro added a clean essence to each and every bite.  And the lemon juice and zest added an enjoyable pungency.And the result?  Mission accomplished.

A creamy salad, rich in texture, depth of flavor and freshness, that pops with personality.

3 pound bag baby red potatoes

1 c. mayonnaise

2 tablespoons champagne vinegar

1-1/2 tablespoons lemon juice

3 medium green onions, thinly sliced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped
Crushed red pepper to taste

Zest of 1 lemon

2 pears, diced (keep skin on, I prefer Bartlett because the skin stays sweeter. And no need to be ripened since you’re roasting them)
Olive oil

Romano cheese, cut into curls (I use a vegetable peeler)

Green onion slices for garnish

Salt and Pepper

Pierce potatoes with a fork and place in a stockpot.  Cover with water and bring to a boil.  Turn down heat, cover with a lid and cook until tender, about 20 minutes.  Remove from water and set aside to cool.  While potatoes are cooking, place cut up pears on a baking sheet.  Drizzle with olive oil and roast in a 400 degree oven for about 25 minutes, or until lightly browned and tender.  Once cool cut into cubes and place in large mixing bowl with the pears.Then, in a small bowl mix together the mayonnaise, vinegar, lemon juice, green onions, herbs, crushed red pepper and lemon peel to make the dressing.  Salt and pepper to taste.

Pour over cooled potatoes and pears and gently stir to combine.  Top with Romano cheese curls and green onions.  Check again for seasoning.  Refrigerate until ready to serve.