Alouette Warm Spring Potato Salad Recipes

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.

"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.

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.

ASPARAGUS AND SPRING ONION POTATO SALAD

Steps:

• Place the potatoes in a steamer basket set over boiling water. Steam until tender, about 15 to 25 minutes. Transfer the potatoes to a large bowl and toss with lemon juice, salt and pepper. Cover with plastic wrap and refrigerate until completely cool.
• Meanwhile, steam the asparagus until bright green and tender crisp, about 3 to 5 minutes. Transfer to a colander and rinse under cold running water until cool. In a small bowl, combine the mayonnaise, yogurt and mustard.
• To serve, gently toss together the cooled potatoes, asparagus and green onions. Drizzle the mayonnaise mixture over the salad, tossing just until everything is coated with dressing. Sprinkle with parsley and serve immediately or refrigerate for up to 2 hours before serving.

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.