, , , , , , ,

Potato Salad With Pickled Herring,  Beets, Apple and  Walnuts

Potato Salad With Pickled Herring, Beets, Apple and Walnuts


4 large new potatoes, scrubbed and quartered (about 1 pound)
1 (8-ounce) jar pickled herring
1/2 cucumber, peeled, seeded and sliced
1 cup pickled beets (used boiled beets instead from the CSA)
1/4 cup mayonnaise
1/3 cup coarsely chopped walnuts
2 tablespoons greeen onion, chopped
*1/2 cup Granny Smith Apple, diced


Bring a large pot of water to a boil, and cook the potatoes for 25 to 30 minutes, or until tender. Drain.


Cut the potatoes into bite-size pieces. Cut the pickled herring into bite-size pieces and set aside the liquid from the jar. Toss the potatoes, herring, cucumber, beets and apple in a serving bowl. In a separate bowl, mix the mayonnaise with 1 tablespoon of the liquid from the pickled herring. Add to the herring mixture and toss to combine.

IMG_1962 IMG_1960

Chill for at least 20 minutes. Just before serving, toss in the walnuts and green onions.

IMG_1966 IMG_1975

*The first time I tried Herring salad was a dinner with my Kazakh friends. It is an acquired taste but after awhile I go use to it. I found a lighter version of this salad and added apples to add more freshness and crunch to it. If you don’t want the strong taste of the herring you can totally omit the reserve liquid. enJOY!!! 

Source: Cook Think