Smoked Cheese Gouda Or Alps Potato Salad Recipes

SMOKED GOUDA MASHED POTATOES - EMERIL LAGASSE

Steps:

• Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
• Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
• Drain.
• Return the potatoes to the saucepan and add the butter, cream, and cheese.
• Mash the potatoes, stirring to incorporate the seasonings.
• Season with salt and freshly ground white pepper. Serve warm.

SPICY SMOKED GOUDA TWICE-BAKED POTATOES

Steps:

• PREHEAT the oven to 400°F.
• PLACE the potatoes directly on the middle oven rack and bake until knife tender, fluffy on the inside, and crispy on the outside, 1 1/2 hours. Remove from the oven and set aside to cool. Turn the broiler to high.
• MEANWHILE, stir together 2 cups of the Gouda, the mayonnaise, sour cream, pickled jalapeños, green onion, and paprika in a large bowl.
• WHEN the potatoes are cool enough to handle, slice them open lengthwise, scoop out the fluffy insides, and carefully transfer them to the Gouda mixture. Fold gently to combine.
• LAY the empty potato skins on a rimmed baking sheet and evenly distribute the potato filling among the skins, so they are almost overflowing with filling. Top each potato with a generous sprinkling of the remaining shredded Gouda.
• BROIL the potatoes until the cheese is melty and gooey, about 4 minutes. Keep an eye on them so the cheese doesn't burn. Garnish with more green onions if desired. Serve immediately.

SMOKY TWO-POTATO SALAD

Steps:

• Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
• Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.