Pickled Herring Salad

Author: Canadian Living

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

Ingredients

  • 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
Dressing:
  • 1 cup sour cream
  • 1 teaspoon white vinegar
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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 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

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pickled Herring Salad