Alouette Warm Spring Potato Salad Recipes

SPRING GARDEN POTATO SALAD

Steps:

• For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
• For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
• About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.

SPRING ROASTED POTATO SALAD

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
• In small bowl, mix dressing ingredients with whisk.
• Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
• In medium bowl, toss asparagus with remaining 1 tablespoon oil.
• Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
• Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.

SPRINGTIME POTATO SALAD

Steps:

• In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.

SPRING POTATO SALAD

Steps:

• Cook new potatoes in boiling salted water to cover for 15-20 minutes.
• Peel .
• Toss warm potatoes with scallions.
• Combine olive oil with rest of ingredients.
• Pour over potatoes and toss.
• Serve warm.

WARM POTATO SALAD

Steps:

• Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
• Wash, trim, seed and dice the red peppers; mince the shallots.
• Wash, dry and mince the tarragon.
• Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
• When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.

"ALOUETTE" POTATOES

Steps:

• Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
• Cook until potatoes are just tender.
• Drain.
• Place potatoes in a large bowl and add all ingredients except the"Alouette".
• Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
• Press the potatoes with a spatula to make top as flat as possible.
• Set aside for 2 hours at room temperature.
• Preheat oven to 350^F.
• Spread"Alouette" evenly over potatoes and bake 15 minutes.
• Divide between plates.
• Garnish with finely diced red and yellow bell peppers.

EASY SPRING POTATO SALAD

Steps:

• Place the garlic and a small amount of salt (if desired) in a large pot of cold water.
• Add cleaned, whole potatoes and bring just to the boil.
• Reduce heat and simmer until fork-tender, about 20 minutes.
• Remove from heat, drain into a colander, and cool (over ice, if you're in a hurry).
• When cool, quarter the potatoes (or cut into bite-sized pieces).
• Combine the onion, sour cream and dill thoroughly; mix with potatoes.
• Add salt and pepper to taste.
• The flavors meld well if chilled at least two hours, but tastes great slightly warm too!

WARM POTATO SALAD

Steps:

• Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes. Drain and place the potatoes on a serving platter.
• While potatoes are cooking, place the bacon in a skillet and saute until crisp. Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth. Remove from heat.
• In a saucepan, warm the chicken broth. Whisk in the roux. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
• Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.

ALOUETTE POTATO SALAD

Steps:

• Cut potatoes in half.
• Place potatoes, scallions, chives, red peppers, and black olives in bowl.
• Toss with Alouette Aioli Sauce.
• Serve on a bed of salad greens.
• Aioli Sauce.
• 1 pkg.(6.5 oz.) Alouette Garlic & Herbs Spreadable Cheese
• 6 tablespoons Olive oil.
• 2 tablespoons Vinegar (recommend balsamic).
• 1 teaspoons Shallots, minced.
• Aioli Directions:.
• Place Alouette Garlic & Herbs Spreadable Cheese in medium sized bowl.
• In another bowl, whisk together olive oil, vinegar and shallots until well blended.
• Gradually add the vinaigrette mixture to the cheese creating a delicious sauce.

WARM POTATO SALAD WITH OLIVES

Steps:

• Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
• Add red onion, and Kalamata olives to the warm potatoes; toss gently.
• Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

WARM ALSATIAN POTATO SALAD

Steps:

• Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
• Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.

ALOUETTE WARM SPRING POTATO SALAD

Steps:

• Place potatoes in a pot of cold water and ½ teaspoons 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 tablespoons finely diced red and yellow peppers.