This classic herring potato salad is simple, bright, and full of contrast. Tender boiled baby potatoes meet salty herring, crisp pickles, and sharp red onion. A quick mustard and olive oil dressing ties everything together. It is the kind of no-fuss dish that feels both traditional and refreshing. Perfect for a light lunch or an easy side that needs almost no cooking.
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Why you’ll love this recipe
This salad delivers bold flavor and satisfying texture with almost no effort.
- Tender potatoes balance the salty herring perfectly
- Crisp pickles and onion add bright crunch
- Mustard dressing brings everything together fast
- Ready in minutes once the potatoes are boiled
Ingredients
These few ingredients create a classic, refreshing herring and potato salad.
- 12 oz herring fillets
- 1 lb baby potatoes
- 6 small pickles
- 1 small red onion
- 2 tbsp whole grain mustard
- 3 tbsp olive oil
- Salt and pepper to taste
Jarred pickled herring works perfectly and saves time. Baby potatoes hold their shape best; larger ones can be cubed after boiling. Cornichons or dill pickles both add good crunch. Whole grain mustard gives pleasant texture, though Dijon can substitute if preferred.
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Step-by-step instructions
These easy steps turn boiled potatoes and herring into a bright classic salad.
Step 1: Boil the potatoes
Place the baby potatoes in a pot of salted water and bring to a boil. Cook until just tender when pierced with a knife, then drain and let cool slightly.
Step 2: Chop the herring
Pat the herring fillets dry and cut them into bite-sized pieces. Aim for even chunks so every forkful gets a good balance of fish and potato.
Step 3: Slice the pickles
Chop the pickles into thick rounds or small chunks. Their crisp texture and tangy flavor cut through the richness of the herring.
Step 4: Slice the onion
Cut the red onion into thin half-moons or rings. Soaking the slices briefly in cold water can soften the sharp bite if desired.
Step 5: Combine the main ingredients
Add the cooled potatoes, chopped herring, pickles, and red onion to a large bowl. The potatoes should still be slightly warm so they absorb the dressing better.
Step 6: Add the mustard
Spoon the whole grain mustard over the ingredients in the bowl. Its sharp, grainy texture adds both flavor and pleasant little bursts.
Step 7: Dress with olive oil
Drizzle the olive oil evenly over everything. Season lightly with salt and pepper, keeping in mind that the herring is already quite salty.
Step 8: Toss and serve
Gently toss the salad until all the pieces are lightly coated. Serve at room temperature or slightly chilled for the best flavor and texture.
Tips & common mistakes
A few simple habits keep the salad balanced and the potatoes intact.
- Do not overcook the potatoes or they will fall apart
- Taste before adding salt because the herring is salty
- Toss gently so the potatoes stay whole and neat
- Let the salad sit ten minutes for flavors to meld
Classic Herring Potato Salad
Equipment
- 12 | oz | herring fillets | pickled or cured, cut into pieces
- 1 | lb | baby potatoes | boiled and halved
- 6 | small | pickles | chopped
- 1 | small | red onion | thinly sliced
- 2 | tbsp | whole grain mustard |
- 3 | tbsp | olive oil |
- 1 | | salt and pepper | to taste
Ingredients
- Boil baby potatoes in salted water until just tender; drain and cool slightly.
- Cut herring fillets into bite-sized pieces.
- Chop pickles into thick rounds or chunks.
- Thinly slice the red onion.
- Combine potatoes herring, pickles, and onion in a large bowl.
- Add whole grain mustard and drizzle with olive oil.
- Season lightly with salt and pepper.
- Toss gently until everything is coated and serve.
- Tip: Taste before adding salt—the herring already contributes plenty of seasoning.
Instructions
- Boil baby potatoes in salted water until just tender; drain and cool slightly.
- Cut herring fillets into bite-sized pieces.
- Chop pickles into thick rounds or chunks.
- Thinly slice the red onion.
- Combine potatoes, herring, pickles, and onion in a large bowl.
- Add whole grain mustard and drizzle with olive oil.
- Season lightly with salt and pepper.
Notes
Keeps in the refrigerator up to 2 days; flavors improve after resting.
Use jarred pickled herring for convenience.
Larger potatoes can be substituted—cube them after boiling.
Recipe variations
Easy changes let you adapt this classic salad to different tastes or seasons.
- Add chopped hard-boiled eggs for extra richness
- Stir in fresh dill or chives for herbal freshness
- Swap red onion for milder shallots or green onions
- Use smoked herring for a deeper, less briny flavor
What to serve with this recipe
This bright salad pairs well with simple sides that complement its salty tang.
- Dark rye bread or crisp crackers
- Soft-boiled eggs on the side
- Cucumber slices or a green salad
- Cold beer or sparkling water with lemon
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Frequently asked questions
Helpful answers to the most common questions about this herring potato salad.
Can I use regular potatoes instead of baby ones?
Yes, larger potatoes work fine. Boil them whole, then cool and cut into bite-sized cubes so they hold their shape in the salad.
How long does the salad keep?
It keeps well in the refrigerator for up to two days. The flavors improve slightly after a few hours as everything marinates.
Is the herring already cooked?
Most jarred or packaged herring used for salads is cured or pickled and ready to eat. No additional cooking is needed.
Can I make it ahead for a party?
Yes, assemble everything except the final toss up to a day ahead. Add the mustard and oil just before serving and mix gently.
Final thoughts
This classic herring potato salad is proof that simple ingredients can create something truly satisfying. The mix of tender potatoes, salty fish, crisp pickles, and sharp onion is always a winner. Give it a try for your next light meal or gathering and share how you liked it or any personal twists in the comments below.