Preparation:
Cook the whole, unpeeled potatoes with the carrot, peeled and cut in pieces, in water to cover until they are just tender. Cook the pears until tender.
Peel the potatoes and cut into small dice. Add the diced carrot, peas, chopped pepper, parsley and salt. Stir the vinegar into the mayonnaise and blend into the potato mixture. This is generally used to fill tomatoes with.
For that you cut off the top of large tomatoes and scoop out the seeds and pulp. Drain the shells and fill them with the potato mixture. Place on lettuce leaves to serve.
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