Classic Herring Potato Salad
1 | Pot | for boiling potatoes
1 | Cutting board |
1 | Chef's knife |
1 | Large mixing bowl |
1 | Spoon or tongs | for tossing
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
Best served at room temperature or lightly chilled.
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.
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.