Alouette Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
• Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

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 tbsp. Olive oil 2 tbsp. Vinegar (recommend: balsamic) 1 tsp. Shallots, minced 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.

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.

Steps:

• Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at.
• 350° F for 1 hour or until soft.
• Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato.
• Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed.
• Spoon back into potato shells. Top with bacon.
• Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated.
• Sprinkle with green onion.
• *Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.