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🥗 Colorful Potato and Herring Salad

376 kcal · 30 min · 4 servings

Ingredients

• 500 g small waxy potatoes
• 1 shallot
• 100 ml classic vegetable broth
• 1 tsp hot mustard
• 4 tbsp white wine vinegar
• salt
• pepper
• 1 bunch radishes
• 1 small yellow bell pepper
• 250 g salad cucumber (0.5 salad cucumber)
• 0.5 bunch dill (10 g)
• 1 tbsp rapeseed oil
• 160 g herring fillets (Bismarck herrings, 2 herring fillets)

Instructions

1. 1. Wash the potatoes thoroughly and place them unpeeled in a pot. Cover with water, cover the pot, and cook for about 20 minutes.
2. 2. Drain the potatoes and rinse them with cold water to cool them down. Peel them now and cut them into halves or quarters depending on their size. Place the pieces in a bowl.
3. 3. Peel the shallot and chop it very finely.
4. 4. Mix the broth, mustard, and 3 tablespoons of vinegar in a small pot and warm the mixture. Carefully stir it together with the shallot into the potatoes. Season the potatoes generously with salt and pepper and let them cool down for about 30 to 40 minutes.
5. 5. Meanwhile, trim and wash the radishes and cut them into wedges. Halve the bell pepper, remove the core, wash it, and cut it into cubes.
6. 6. Trim the half cucumber, peel it if you like, and cut it into cubes as well.
7. 7. Wash the dill, shake it dry, pluck off the small leaves, and chop them finely.
8. 8. Mix the oil and the prepared ingredients with the potatoes. Drain the herring fillets, cut them into pieces, and stir them into the salad as well. Finally, taste and adjust with salt, pepper, and the remaining vinegar.

Nutrition per serving

• kcal: 376
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 38 g