Brunswick® Kippered Vinaigrette Potato Salad
![Brunswick<sup>®</sup> Kippered Vinaigrette Potato Salad](https://brunswick.ca/wp-content/uploads/2018/07/sardines-vsalad-1024x576.jpg)
![duration](https://brunswick.ca/wp-content/themes/brunswick/img/icon-time.png)
Time 20 mins
![servings](https://brunswick.ca/wp-content/themes/brunswick/img/icon-servings.png)
Servings 6
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
- 1Wash potatoes and cook until done, in microwave oven or in boiling water. Do not overcook and do not peel.
- 2Slice potatoes while still warm. In bowl, mix the vegetables with the warm potatoes.
- 3Whisk dressing ingredients together and pour over potatoes. Add BRUNSWICK®SARDINES and mix.
- 4Serve warm or chilled on lettuce leaves.