Herring salad with beetroot

Name: Herring salad with beetroot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 5 beetroot (approx. 250 g each); 450 g Potatoes; 7-10 Tbsp Salt; 1 glass (500 ml; drained weight 300 g) Rollmöpse; 1 glass (330 ml; separation weight 190 g) Gherkins; 150 g Salad Mayonnaise; 1/2 (75 g) Cup of sour cream; 4-5 Tbsp Milk; 7-10 Tbsp Pepper; 1/2 bunch Dill

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

5 beetroot (approx. 250 g each)
450 g Potatoes
7-10 Tbsp Salt
1 glass (500 ml; drained weight 300 g) Rollmöpse
1 glass (330 ml; separation weight 190 g) Gherkins
150 g Salad Mayonnaise
1/2 (75 g) Cup of sour cream
4-5 Tbsp Milk
7-10 Tbsp Pepper
1/2 bunch Dill

Directions

1
Wash the beetroot and boil in water for about 25 minutes. Peel, wash and dice the potatoes. Cook in salted water for about 10 minutes. Let cool down. Drain and slice the pickled herring.
2
Cucumbers likewise let drain and catch the liquid thereby. Cut the cucumbers into thin slices. Remove beetroot from the water and peel immediately. Leave to cool slightly and cut into wide sticks.
3
Mix mayonnaise, sour cream, milk and 2-3 tablespoons of gherkin liquid. Season with salt and pepper. Wash the dill, dab dry and chop finely, except for something to garnish. Stir into the sauce.
4
Mix all salad ingredients with the dill sauce. Arrange on plates and serve garnished with dill. Serve with pumpernickel with butter.