Sideline Spud Salad Skewers

40 SKEWERS

Ingredients:

• 1/2 cup cider vinegar
• 1/4 cup olive oil
• 2 Tbsp. sugar
• 1-1/2 tsp. Old Bay® seasoning
• 10 small new red potatoes (about 1 lb), cooked, quartered
• 1 head Tanimura & Antle® iceberg lettuce
• 3/4 lb. fully-cooked smoked sausage, heated, cut into 40 slices
• 40 thin wooden skewers

Directions:

• Mix vinegar, oil, sugar and seasoning. Pour over potatoes in bowl; stir to coat. Refrigerate at least 1 hour. Can be overnight.  
• Before serving, cut lettuce in half. Rinse; drain well. Place one half on plate, cut side down. Cut remaining lettuce into 1" chunks.  
• Thread potatoes, lettuce chunks and sausage alternately onto skewers. Drizzle with dressing remaining in bowl. Insert skewers into lettuce half.

Serve prepared dip in an iceberg lettuce cup with cut-up veggies.

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