Brunswick^® Kippered Vinaigrette Potato Salad

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
• 
  For the dressing
  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

1. 1Wash potatoes and cook until done, in microwave oven or in boiling water. Do not overcook and do not peel.
2. 2Slice potatoes while still warm. In bowl, mix the vegetables with the warm potatoes.
3. 3Whisk dressing ingredients together and pour over potatoes. Add BRUNSWICK^®SARDINES and mix.
4. 4Serve warm or chilled on lettuce leaves.