Ingredients

For the Dressing

• ½ cup mayonnaise
• 2 tbsp apple cider vinegar, we used Nonna Pia’s
• 1 tbsp honey
• 1 tbsp chopped fresh dill
• 1 tsp capers, chopped

For the Potato Salad

• 1 can (106 g) Club des Millionnaires Wild Brisling Sardines in Olive Oil
• 3 cups diced new potatoes cut ½-in thick, boiled until tender (to save time, cook up to 2 days ahead)
• 2 green onions, thinly sliced
• 1 stalk celery, thinly sliced
• 1 green apple, cut into a ¼ -in dice
• Salt and freshly ground black pepper, to taste