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Ingredients

  • 2 cans BRUNSWICK® SARDINES, drained.
  • 1.5 lb. / 700 g baby or fingerling potatoes
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup green onions, chopped
  • 1/3 cup / 75 ml light whipped salad dressing
  • 1/3 cup / 75 ml light Italian salad dressing
  • 6 lettuce leaves
  • Salt & 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 a bowl, mix the vegetables with the warm potatoes.
  • Mix both dressings together and pour over potatoes.
  • Add BRUNSWICK® SARDINES and mix.
  • Serve warm or chilled on lettuce leaves.

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