Basil and Brie Potato Salad

No mayo here! Greek yogurt pairs perfectly with rich Alouette cheese in this fantastic potato salad recipe!

Prep time: 30 minutes

Cook time: 15 minutes

Chill/cool time: at least 2 hours

3 lbs. Yukon gold potatoes, cut into 1-inch cubes

1/2 cup water

1 cup plain Greek yogurt

3/4 cup milk

1/4 cup lemon juice

2 teaspoons garlic salt

1/2 of a (6.5-oz.) containers Alouette Garlic & Herb Soft Spreadable Cheese

1 cup diced Alouette Double Cream Brie Cheese

1/2 cup minced red onion Freshly ground pepper

Snipped fresh basil

Chopped fresh parsley (optional)

Place potatoes and water in a large microwave-safe bowl a\\nd cover with plastic wrap. Microwave on HIGH for 15 minutes or until potatoes are cooked through. Set aside to cool, then drain water. Whisk together yogurt, milk, lemon juice, garlic salt and Alouette spreadable cheese in a medium bowl. Add potatoes and stir lightly to evenly coat. Stir in Brie and onions and season with pepper. Let chill for at least 1 hour for flavors to blend. Garnish liberally with basil and parsley, if desired. Makes 8 to 10 servings. l