Warm Spring Potato Salad
12 Large new potatoes, sliced 1/4” thick
2 tablespoons Red and yellow peppers, finely diced (reserving 1 tbsp. for garnish)
5 tablespoons Extra virgin olive oil
2 Shallots, finely diced
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.