Warm Spring Potato Salad

• 12 Large new potatoes, sliced 1/4" thick
• 1/2 tsp. each Salt and pepper
• 1 tsp. Fresh tarragon, chopped or 1/2 tsp. dried tarragon
• 2 tsp. Fresh parsley, chopped or 1 tsp. dried parsley
• 2 tbsp. Red and yellow peppers, finely diced (reserving 1 tbsp. for garnish)
• 5 tbsp. Extra virgin olive oil
• 2 tbsp. Red wine vinegar
• 2 Shallots, finely diced
• 1 pkg.(6.5 oz) Alouette(R) Garlic & Herbs Spreadable Cheese

1. Place potatoes in a pot of cold water and 1/2 tsp. salt.
2. Bring to a soft boil and cook until potatoes are just tender.
3. Drain potatoes and place in a mixing bowl.
4. Add all remaining ingredients (except cheese) and mix thoroughly.
5. Transfer to an 8" x 8" glass baking pan with sides at least 2" high.
6. With a spatula, flatten top of potatoes.
7. Cover and set aside for 2 hours at room temperature.
8. Preheat oven to 350u0b0F.
9. Spread Alouette(R) Garlic & Herbs Spreadable Cheese over potato mixture and bake for 15 minutes.
10. Divide among six plates; garnish with reserved 1 tbsp. finely diced red and yellow peppers.

new potatoes, salt, fresh tarragon, fresh parsley, red, extra virgin olive oil, red wine vinegar, shallots

Taken from www.epicurious.com/recipes/member/views/warm-spring-potato-salad-50078928 (may not work)