Ingredients with Measurements:
- 1 lb. baby potatoes
- 2 pickled herring fillets, chopped
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh dill
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Wash the baby potatoes and place them in a large pot. Cover with water and bring to a boil. Cook for 10-15 minutes or until the potatoes are tender. Drain and let cool.
2. Once the potatoes are cool, cut them into bite-sized pieces and place them in a mixing bowl.
3. Add the chopped herring fillets, red onion, and fresh dill to the mixing bowl with the potatoes.
4. In a separate bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
5. Pour the dressing over the potato mixture and toss until everything is evenly coated.
6. Season with salt and pepper to taste.
7. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 22g
- Protein: 7g
Substitutions for ingredients:
- Instead of baby potatoes, you can use red or yellow potatoes.
- If you don't have pickled herring, you can use smoked salmon or canned tuna.
- You can substitute fresh parsley or chives for the dill.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped hard-boiled eggs to the salad.
- Use different types of vinegar such as white wine vinegar or balsamic vinegar.
- Add sliced cucumbers or cherry tomatoes for extra freshness.
Tips and tricks:
- Be sure to let the potatoes cool before cutting them to prevent them from falling apart.
- If you're not a fan of raw onion, you can soak the chopped onion in cold water for 10 minutes before adding it to the salad to mellow out the flavor.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped dill or parsley.
Garnishes:
- Chopped dill or parsley
Pairings:
- This salad pairs well with crusty bread and a glass of white wine.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of olive oil.
Food safety advice:
- Be sure to store the salad in the fridge and discard any leftovers after 2 days.
Food history:
- Herring and potato salad is a traditional dish in Scandinavian cuisine.
Flavor profiles:
- This salad is tangy, creamy, and savory with a hint of sweetness from the potatoes.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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