Potato salad with herring

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in plenty of boiling water for about 25 minutes. Pierce the eggs, put them in plenty of boiling water and boil them for about 10 minutes. Quench eggs under cold water and let them cool down.

2. 2

   Pour potatoes onto a sieve, rinse under cold water and drain. Remove the skin and let the potatoes cool down. In the meantime dice the herring fillets. Wash and quarter apples and cut out the core.

3. 3

   Cut apple quarters into sticks and mix with lemon juice. Cut cucumbers into thin slices. Peel and chop onions. Wash the dill, dab dry and cut finely except for a little to garnish.

4. 4

   Whip the cream until semi-stiff. Stir mayonnaise, yoghurt, a little salt, pepper and dill until smooth, except for a tablespoon. Fold in the cream. Dice the potatoes and mix together with the herrings, apples, cucumber, onions and capers.

5. 5

   Fold in dill cream sauce and let it stand for about 30 minutes. Peel eggs and cut one egg into slices for garnishing. Slice the remaining eggs into six and halve the slices again. Season herring salad with salt, pepper and possibly some cucumber water.

6. 6

   Finally, carefully mix in the eggs and arrange the salad on a large plate. Garnish with remaining slices of egg and dill. Keep cool until serving.

Nutrition Facts

KCAL
390 kcal

CARBS
18 g

FATS
27 g

PROTEINS
18 g