Warm Spring Potato Salad
By: Corrinne
Published: Thursday, April 8, 2010 - 12:02pm

Ingredients




12 Large new potatoes, sliced 1/4” thick
1/2 teaspoon each Salt and pepper
1 teaspoon Fresh tarragon, chopped or ½ tsp. dried tarragon
2 teaspoons Fresh parsley, chopped or 1 tsp. dried parsley
2 tablespoons Red and yellow peppers, finely diced (reserving 1 tbsp. for garnish)
5 tablespoons Extra virgin olive oil
2 tablespoons Red wine vinegar
2 Shallots, finely diced
1 pkg.(6.5 oz) Alouette® Garlic & Herbs Spreadable Cheese

Preparation

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.

About


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