Recipe Reprinted with permission from Chyrel's Kitchen.
1 6.5 oz. pkg alouette garlic et herbes
1 teas. choped fresh tarragon or 1/2 teas. dried
2 teas. chopped fresh parsley or 1 teas, dried
1 tabl. red and yellow peppers, diced finely
12 large new potatoes, sliced 1/4 inch thick
5 tabl. extra virgin olive oil
1/2 teas. each salt and pepper
2 tabl. red wine vinegar
2 shallots, diced finely
Place potatoes in a pot of cold water and add 1/2 teas salt. Bring to a soft boil and cook until potatoes are just tender.
Drain and place in a mixing bowl. Add all the ingredients except alouette and mix thoroughly.
Transfer to an 8x8 inch glass baking pan with sides at least 2 inches high. With a spatula, flatten top of potatoes. Cover and set aside for 2 hours.
To serve, spread alouette over potato mixture and bake at 350 degrees for 15 minutes. Garnish with finely diced red and yellow peppers.
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