Tested till perfect Pickled Herring Salad

Pickled Herring Salad

Either toss this salad together as in the recipe or arrange the ingredients in individual piles on a platter and drizzle with dressing. Be sure to buy boneless pickled herring to save on time and cleanup.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 2 2beetbeets, (about 12 oz/375 g)
  • 3 3Yukon Gold potatoYukon Gold potatoes, (about 1-1/2 lb/750 g)
  • 1 1crisp tart appletart apples, (such as Granny Smith)
  • 1 tbsp 1tbsplemon juice
  • 1 jar (320ml) 1jar (320ml)boneless pickled herring slices, drained and halved crosswise
  • 1 1small oniononions, finely chopped
  • 2 tbsp 2tbspchopped fresh dill


  • 1 cup 1cupsour cream
  • 1 tsp 1tspwhite vinegar
  • 1/2 tsp 1/2tspdry mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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In saucepan of boiling salted water, cover and cook beets until tender, about 35 minutes. Drain, reserving 2 tbsp (25 mL) beet liquid for dressing; let cool.

Meanwhile, in separate saucepan of boiling salted water, cover and cook potatoes until fork-tender, about 20 minutes. Drain and let cool.

Peel potatoes and beets; cut into 1-inch (2.5 cm) cubes. Core apple; dice and toss with lemon juice.

In bowl, combine potatoes, beets, apple, herring and onion.

Dressing: In small bowl, whisk together sour cream, reserved beet liquid, vinegar, mustard, salt and pepper until smooth. Pour over salad, tossing to combine. Sprinkle with dill.

Nutritional Information Per each of 8 servings: about

cal 258 pro 10g total fat 13g sat. fat 4g
carb 26g fibre 2g chol 18mg sodium 770mg

% RDI:

calcium 9 iron 11 vit A 17 vit C 20
folate 18
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