Canned Pear Dressed Red Potato Salad

Sometimes I like to use canned pears in lite syrup
to dress a fresh green garden salads in place
of the oil and vinegar salad dressings.
In this recipe I go one step farther.
Dressing a spring time fresh and warm
potato salad with the pear dressing.
It's sweet and creamy and oh so good.

Ingredients:
Red Skinned Potatoes
Water
1/4 cup Salad oil
Vinegar,cider/wine
1 teaspoon Salt or to tast
1/2 teaspoon Pepper or to taste
1 can pears with juice
1 Romaine lettuce head,large

Directions:
In 8-quart stock pot 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.
In large bowl, with wire whisk or fork, mix salad oil,
vinegar, salt, and pepper.
When potatoes are done, drain;
cool potatoes until easy to handle.
Peel and cut potatoes into 1/8"-thick slices.
Add potatoes and canned pears to dressing;
toss gently until well coated.
Line salad bowl with lettuce leaves;
spoon mixture onto lettuce. Serve warm.