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
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Ingredients
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12
ounce jar pickled herring and onions, or freshly pickled, cut into 1/2 inch dice
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6 tablespoons
chopped (1/4 inch dice) dill or half-sour pickles
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3
medium size waxy potatoes steamed, peeled, cooled and cut into 1/2 inch dice
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1
crisp tart apple, peeled and cut into 1/2 inch dice
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1/4 cup
finely chopped red onion
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1/3 cup
finely chopped walnuts
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2 tablespoons
white wine vinegar or cider vinegar
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1/4 cup
sour cream
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1 tablespoon
finely chopped fresh dill
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1 teaspoon
Dijon mustard or ¼ teaspoon mustard powder
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1/2 teaspoon
kosher salt, or to taste
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1/8 teaspoon
ground black pepper, or to taste
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1 tablespoon
neutral-flavored oil
Directions
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Combine the herring, pickles, potatoes, apple, onion and walnuts in a 2 or 3 quart serving bowl.
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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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