🥗 Herring and Potato Salad

Name: Herring and Potato Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g firm-cooking potatoes; salt; 1 radicchio; 1 chicory; 3 tbsp plain yogurt; 2 tbsp sour cream; 4 tbsp mayonnaise; 0.5 tsp medium-hot mustard; 2 tbsp white wine vinegar; pepper (from the mill); 1 bunch dill; 1 red-skinned apple; 1 tbsp lemon juice; 400 g herring fillets (marinated in oil); 60 g peeled walnut kernels

692 kcal · 30 min · 4 servings

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Ingredients

700 g firm-cooking potatoes
salt
1 radicchio
1 chicory
3 tbsp plain yogurt
2 tbsp sour cream
4 tbsp mayonnaise
0.5 tsp medium-hot mustard
2 tbsp white wine vinegar
pepper (from the mill)
1 bunch dill
1 red-skinned apple
1 tbsp lemon juice
400 g herring fillets (marinated in oil)
60 g peeled walnut kernels

Instructions

1. Wash the potatoes thoroughly.
2. Bring water to a boil and add salt.
3. Cook the potatoes in the salted water for about 25 minutes.
4. Wash the salad leaves thoroughly.
5. Remove the tough stems and tear the leaves into bite-sized pieces.
6. Distribute the mixed salad leaves onto plates.
7. Put the yogurt into a bowl.
8. Add the sour cream.
9. Add the mayonnaise.
10. Add the mustard.
11. Add the vinegar.
12. Whisk the ingredients for the dressing well together.
13. Season the dressing with salt.
14. Season the dressing with pepper.
15. Rinse the dill under running water.
16. Shake the dill dry.
17. Pluck off the fine dill tips.
18. Set aside some dill tips for garnish.
19. Finely chop the remaining dill.
20. Wash the apple.
21. Cut the apple into quarters.
22. Remove the core.
23. Cut the apple flesh into small cubes.
24. Drizzle some lemon juice over the apple cubes.
25. Mix the apple cubes with the lemon juice.
26. Let the herring drain well.
27. Cut the herring into bite-sized pieces.
28. Drain the cooked potatoes.
29. Let the potatoes steam dry.
30. Let the potatoes cool down.
31. Slice the cooled potatoes.
32. Put the potato slices into a large bowl.
33. Add the apple cubes.
34. Add the herring pieces.
35. Add the dressing.
36. Mix everything gently together.
37. Taste the salad again.
38. Season to taste if necessary.
39. Heat a pan without fat.
40. Lightly toast the nuts in the hot pan.
41. Remove the nuts from the pan.
42. Let the nuts cool down.
43. Coarsely chop the cooled nuts.
44. Place the finished salad on the prepared salad leaves.
45. Sprinkle the chopped nuts over the salad.
46. Garnish the salad with the reserved dill tips.
47. Serve the salad.

Nutrition per serving

kcal: 692
Protein: 27 g · Fett/Fat: 48 g · Carbs: 39 g