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Fried Potatoes with Onions, Creamy Salad & Herring

Golden fried potatoes tangled with soft onions, a cool creamy cucumber and tomato salad, and savory pickled herring. A simple rustic comfort plate ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 480 kcal

Equipment

  • 1 | cutting board |
  • 1 | Chef's knife |
  • 1 | Large skillet | for frying potatoes
  • 1 | Mixing bowl | for salad
  • 1 | Spatula or wooden spoon |

Ingredients
  

  • 1.5 | lb | potatoes | cut into sticks
  • 1 | large | onion | sliced
  • 3 | tbsp | oil | for frying
  • 1 | | cucumber | sliced
  • 2 | | tomatoes | sliced
  • 1/2 | cup | sour cream |
  • 1 | tbsp | fresh dill | chopped
  • 8 | oz | pickled herring | fillets
  • 1 | | salt and pepper | to taste

Instructions
 

  • Cut potatoes into even sticks and pat dry.
  • Slice the onion into thin half-moons.
  • Heat oil in a large skillet over medium-high heat.
  • Add potatoes and fry, turning occasionally, until golden and crisp.
  • Add sliced onions and cook until softened and lightly golden.
  • Season the potato-onion mixture with salt and pepper.
  • Toss sliced cucumber and tomatoes with sour cream, dill, and a pinch of salt.
  • Plate the hot potatoes and onions beside a generous spoonful of salad.
  • Arrange pickled herring pieces on the plate and serve immediately.
  • Tip: Keep the potatoes in a single layer while frying so they crisp instead of steam.

Notes

Best served immediately while potatoes are hot and crisp.
Store leftover salad separately in the refrigerator up to 1 day.
Leftover fried potatoes can be reheated in a hot skillet to restore crispness.
Greek yogurt can replace sour cream for a lighter salad.