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Author Notes: Herring, that briny preserved fish that is the star of so many Jewish tables, features prominently in this salad from The German-Jewish Cookbook. The creaminess of the cubed potatoes lend themselves nicely to the fish's tang. You can make this dish with pickled herring sold by the jar at most supermarkets or opt for freshly pickled herring at your nearest Polish, Russian, Scandinavian, German or Jewish deli. This hearty salad is best eaten balanced on a thin slice of rye bread. —Gabrielle Rossmer Gropman and Sonya Gropman
- 12 ounce jar pickled herring and onions, or freshly pickled, cut into 1/2 inch dice
- 6 tablespoons chopped (1/4 inch dice) dill or half-sour pickles
- 3 medium size waxy potatoes steamed, peeled, cooled and cut into 1/2 inch dice
- 1 crisp tart apple, peeled and cut into 1/2 inch dice
- 1/4 cup finely chopped red onion
- 1/3 cup finely chopped walnuts
- 2 tablespoons white wine vinegar or cider vinegar
- 1/4 cup sour cream
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon Dijon mustard or ¼ teaspoon mustard powder
- 1/2 teaspoon kosher salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- 1 tablespoon neutral-flavored oil
- Combine the herring, pickles, potatoes, apple, onion and walnuts in a 2 or 3 quart serving bowl.
- Combine the vinegar, sour cream, dill, mustard, salt and pepper in a small bowl and whisk to blend. Whisk in the oil. Pour the dressing over the salad, and gently mix. Refrigerate until you are ready to serve it.
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