• Cooking Time: 15
  • Servings: 6
  • Preparation Time: 120


  • 12 Large new potatoes, sliced ¼” thick
  • ½ tsp. each Salt and pepper
  • 1 tsp. Fresh tarragon, chopped or ½ tsp. dried tarragon
  • 2 tsp. Fresh parsley, chopped or 1 tsp. dried parsley
  • 2 tbsp. Red and yellow peppers, finely diced (reserving 1 tbsp. for garnish)
  • 5 tbsp. Extra virgin olive oil
  • 2 tbsp. Red wine vinegar
  • 2 Shallots, finely diced
  • 1 pkg.(6.5 oz) Alouette® Garlic & Herbs Spreadable Cheese


  • Place potatoes in a pot of cold water and ½ tsp. salt.
  • Bring to a soft boil and cook until potatoes are just tender.
  • Drain potatoes and place in a mixing bowl.
  • Add all remaining ingredients (except cheese) and mix thoroughly.
  • Transfer to an 8” x 8” glass baking pan with sides at least 2” high.
  • With a spatula, flatten top of potatoes.
  • Cover and set aside for 2 hours at room temperature.
  • Preheat oven to 350°F.
  • Spread Alouette® Garlic & Herbs Spreadable Cheese over potato mixture and bake for 15 minutes.
  • Divide among six plates; garnish with reserved 1 tbsp. finely diced red and yellow peppers.


This unique twist on Potato Salad will impress all your family and friends!

Author Credit: Alouette

Website Credit: http://www.alouettecheese.com/recipe/Alouette-Warm-Spring-Potato-Salad.aspx

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