15 med. potatoes (about 5 lb.) Water
3/4 c. olive or salad oil
1/3 c. cider vinegar or wine vinegar
1 3/4 tsp. salt
3/4 tsp. pepper
6 med. pears
1 lg. head Romaine lettuce

In 8-quart saucepan over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low, cover, simmer 25 to 30 minutes, until potatoes are fork tender.

Meanwhile, in a large bowl, with wire whisk or fork, mix olive oil, vinegar, salt and pepper. When potatoes are done, drain, cool potatoes until easy to handle. Peel and cut potatoes into 1/8 inch thick slices. Thinly slice pears. Add potatoes and pears to dressing, toss gently until well coated.

Line salad bowl with lettuce leaves, spoon mixture onto lettuce. Serve warm.