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Ingredients

  • 2 cans BRUNSWICK® SARDINES, drained
  • 1.5 lb. baby or fingerling potatoes
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup green onions, chopped
  • 6 lettuce leaves
  • <br><strong>For the dressing</strong><br>1/2 cup / 125 mL Dijon mustard
  • 1/4 cup / 50 mL olive oil
  • 1/2 cup / 125 mL cider vinegar
  • 2 tbsp. sugar
  • 1 tsp dried dill weed
  • salt & black pepper to taste

Directions

  • Wash potatoes and cook until done, in microwave oven or in boiling water. Do not overcook and do not peel.
  • Slice potatoes while still warm. In bowl, mix the vegetables with the warm potatoes.
  • Whisk dressing ingredients together and pour over potatoes. Add BRUNSWICK®SARDINES and mix.
  • Serve warm or chilled on lettuce leaves.

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