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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2007
- 2 beets (about 12 oz/375 g)
- 3 Yukon Gold potatoes (about 1-1/2 lb/750 g)
- 1 tart apple (such as Granny Smith)
- 1 tablespoon lemon juice
- 1 jar (320ml) pickled herring slices drained and halved crosswise
- 1 onion finely chopped
- 2 tablespoons chopped fresh dill
- 1 cup sour cream
- 1 teaspoon white vinegar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
MethodIn 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 facts Per each of 8 servings: about
- Sodium 770 mg
- Protein 10 g
- Calories 258.0
- Total fat 13 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 26 g
- Iron 11.0
- Folate 18.0
- Calcium 9.0
- Vitamin A 17.0
- Vitamin C 20.0