Best 12 Alouette Potato Salad Recipes

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Are you a potato salad lover seeking a recipe that combines classic flavors with a touch of elegance? Look no further than the delectable "alouette potato salad." This dish celebrates the harmonious blend of tender potatoes, creamy dressing, crisp vegetables, and the distinctive flavor of alouette cheese, resulting in a side dish that will elevate any meal or gathering. Get ready to embark on a culinary journey as we explore the secrets behind creating the perfect "alouette potato salad."

Here are our top 12 tried and tested recipes!

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

POTATO SALAD



Potato Salad image

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  • Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  • When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

"ALOUETTE" POTATOES



This is a super easy, great tasting, make ahead side dish that looks like you spent a lot more time preparing than you actually do. Plus, most everything is done in advance. The times do not reflect the standing time of the potatoes.

Provided by Normaone

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 (4 ounce) packages alouette spreadable cheese with garlic and herbs
12 large new potatoes, sliced 1/4 inch thick
2 shallots, diced finely
2 teaspoons chopped parsley
1 teaspoon chopped tarragon
5 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
garnish-finely diced red bell pepper
garnish-finely diced yellow bell pepper

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.

Nutrition Facts : Calories 368.1, Fat 11.6, SaturatedFat 1.6, Sodium 70.7, Carbohydrate 60.7, Fiber 7.5, Sugar 2.7, Protein 7.1

ALOUETTE POTATO SALAD



ALOUETTE POTATO SALAD image

Categories     Salad     Potato     Quick & Easy     Lunch

Yield 4 salads

Number Of Ingredients 6

4-5 Med. Red Potatoes (cooked and cooled)
1 tbsp. Chives, chopped
3 tbsp. Red peppers, chopped
2 tbsp. Black olives, chopped
1 recipe Alouette Aioli Sauce
1 bag Mesclun or mixed salad greens

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.

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

AMERICAN POTATO SALAD



American Potato Salad image

Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.

Provided by JOSLYN

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h

Yield 12

Number Of Ingredients 9

5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover 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 chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

ALOUETTE WARM SPRING POTATO SALAD



Alouette Warm Spring Potato Salad image

Spring is in the air! This salad is perfect to serve as the weather gets a bit warmer. Warm Spring Potato Salad will also impress all your guests!

Provided by Corrinne J

Categories     Potato

Time 2h15m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 9

12 large new potatoes, sliced 1/4 thick
salt and pepper
1 teaspoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
2 teaspoons fresh parsley, chopped or 1 teaspoon 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 (6 1/2 ounce) package alouette garlic & herbs spreadable cheese

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.

Nutrition Facts : Calories 468.7, Fat 19.1, SaturatedFat 6.4, Cholesterol 19.7, Sodium 318.5, Carbohydrate 63.2, Fiber 7.5, Sugar 2.7, Protein 13.2

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

ALOUETTE POTATO SALAD



Alouette Potato Salad image

The "unofficial" start to summer is Memorial Day! This recipe is a unique, gourmet twist on a classic potato salad. It's perfect for a picnic or a great lunch!

Provided by Corrinne J

Categories     Lunch/Snacks

Time 50m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 6

4 -5 medium red potatoes (cooked and cooled)
1 tablespoon chives, chopped
3 tablespoons red peppers, chopped
2 tablespoons black olives, chopped
1 alouette aioli
1 (12 ounce) bag mixed salad greens

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.

Nutrition Facts : Calories 160.4, Fat 0.8, SaturatedFat 0.1, Sodium 49.6, Carbohydrate 34.6, Fiber 3.9, Sugar 2.5, Protein 4.2

Tips:

  • Use the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well and are less likely to fall apart when cooked.
  • Cook the potatoes properly: Boil the potatoes until they are tender but still firm. Overcooked potatoes will be mushy and fall apart easily.
  • Cool the potatoes completely: Before adding the potatoes to the salad, let them cool completely. This will help prevent the salad from becoming watery.
  • Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing. A simple vinaigrette or mayonnaise-based dressing is a good option.
  • Add some crunch: Celery, red onion, and chopped nuts add a nice crunch to the salad.
  • Season to taste: Be sure to season the salad to taste with salt, pepper, and other herbs and spices.

Conclusion:

Alouette potato salad is a delicious and refreshing side dish that is perfect for potlucks, picnics, and summer gatherings. With its creamy dressing, tender potatoes, and crunchy vegetables, this salad is sure to be a hit with everyone. So next time you're looking for a new potato salad recipe, give this one a try!

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