Alouette Potato Salad
The unofficial start to summer is Memorial Day! This recipe is a unique, gourmet twist on a classic potato salad.
The unofficial start to summer is Memorial Day! This recipe is a unique, gourmet twist on a classic potato salad.
- 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
- aioli sauce
- 1 pkg.(6.5 oz.) alouette garlic & herbs spreadable c
- 6 tbsp. olive oil
- 2 tbsp. vinegar (recommend: balsamic)
- 1 tsp. shallots minced
- place alouette garlic & herbs spreadable cheese i
- in another bowl whisk together olive oil, vinegar and shallots until well blend
- gradually add the vinaigrette mixture to the chee
- Carbohydrate 0.139999999715962 g
- Cholesterol 0 mg
- Fat 20.2508333333316 g
- Fiber 0 g
- Protein 0.0208333332910658 g
- Saturated Fat 2.79626166666638 g
- Serving Size 1 1 Serving (79g)
- Sodium 0.504999999797116 mg
- Sugar 0.139999999715962 g
- Trans Fat 0.548619999999491 g
- Calories 180 calories
Step-by-step
- 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.
Cooling cooked red potatoes completely before dressing them prevents the hot starch from melting fat compounds in the spreadable cheese. Waxy potatoes contain less starch and more moisture than russets, holding their shape when tossed with chopped chives, red peppers, and black olives. Storing prepared potato salad in a sealed container for twenty-four hours allows the balsamic vinaigrette and garlic-herb cheese to fully penetrate the exterior cells of the tubers. Second-day starches undergo retrogradation, firming the bite while concentrating flavors that taste muted when fresh.
Textural degradation in potato salads usually stems from adding acidic vinegars while tubers are still hot, which breaks down cell walls and creates a mealy exterior. Whisking the olive oil and minced shallots into the spreadable cheese base requires a gradual stream to form an emulsion rather than a separated oil slick. Incorporating mixed salad greens directly beneath the dressed potatoes at service provides a crisp counterpoint to the dense dairy sauce without wilting prematurely. Prepared greens should remain unwashed until assembly to maintain cellular turgor and prevent moisture accumulation.
Red potatoes possess a thin skin that requires no peeling, saving preparation time while retaining valuable dietary fiber in the final dish. Chopping the black olives and red peppers to a uniform uniform size ensures even distribution throughout every spoonful of the mixture. Using a sharp chef knife prevents bruising the delicate flesh of the boiled tubers during the halving process. Incorporating the aioli incrementally lets the cook control the coating thickness rather than drowning the vegetables.
Refrigerated leftovers maintain optimal quality for up to three days when kept at temperatures below 40 degrees Fahrenheit in an airtight container. Freezing is strictly discouraged because ice crystal formation ruptures the potato cells, turning the thawed dish into a watery puree. Adding fresh chives immediately before serving restores aromatic volatile compounds that dissipate during cold storage. Adjusting the seasoning with extra minced shallots revitalizes flat flavors after a night in the refrigerator.
