Potato and Herring Salad

Name: Potato and Herring Salad
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1.5 kg waxy potatoes; 10 Eggs (size M); 1 glass (370 ml) Gherkins; 1 collar Chives; 1.5 kg Herring salad in dill cream; 250 g creamy milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1.5 kg waxy potatoes
10 Eggs (size M)
1 glass (370 ml) Gherkins
1 collar Chives
1.5 kg Herring salad in dill cream
250 g creamy milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Boil eggs in boiling water for about 10 minutes. Quench eggs and let them cool down. Drain potatoes, rinse and peel. Let the potatoes cool down.
2
Drain the gherkins and collect the stock. Cut the gherkins into slices. Peel eggs and cut into eighths. Wash the chives, shake dry and, except for a few stalks for garnishing, cut into fine rolls. Cut cooled potatoes into thick slices. Mix herring salad, potatoes, eggs, cucumber, yoghurt and 3/4 of the chives in a large bowl. Season to taste with salt and pepper and if necessary stir with a few tablespoons of gherkin stock to make it a little thinner. Cover the lettuce and let it stand in a cool place. Shortly before serving, season the salad once again and arrange in a large bowl.
3
Cut cooled potatoes into thick slices. Mix herring salad, potatoes, eggs, cucumber, yoghurt and 3/4 of the chives in a large bowl. Season to taste with salt and pepper and if necessary stir with a few tablespoons of gherkin stock to make it a little thinner. Cover the lettuce and let it stand in a cool place. Shortly before serving, season the salad once again and arrange in a large bowl. Sprinkle with chives and garnish