BRUNSWICK® Creamy Potato Salad
Ingredients
- 2 cans BRUNSWICK® SEAFOOD SNACKS- Golden Smoked, 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
Directions
- Wash and cook potatoes, unpeeled until done in microwave oven or in boiling water.
- Slice potatoes while still warm.
- In a bowl, mix the vegetables with the warm potatoes. Mix both dressings together in a separate container, and pour over potato salad.
- Add the seafood snacks and mix gently.
- Serve warm or chilled.
Tip: Garnish with sliced fruits and lettuce (optional).