Warm Spring Potato Salad
INGREDIENTS
  • 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
DIRECTIONS
  1. Place potatoes in a pot of cold water and ½ tsp. salt.
  2. Bring to a soft boil and cook until potatoes are just tender.
  3. Drain potatoes and place in a mixing bowl.
  4. Add all remaining ingredients (except cheese) and mix thoroughly.
  5. Transfer to an 8” x 8” glass baking pan with sides at least 2” high.
  6. With a spatula, flatten top of potatoes.
  7. Cover and set aside for 2 hours at room temperature.
  8. Preheat oven to 350°F.
  9. Spread Alouette® Garlic & Herbs Spreadable Cheese over potato mixture and bake for 15 minutes.
  10. Divide among six plates; garnish with reserved 1 tbsp. finely diced red and yellow peppers.
RECIPE BACKSTORY
This unique twist on Potato Salad will impress all your family and friends!