Potato Salad With Herring, Pickled Beets And Walnuts
If you like the pungent flavors of pickled beets and herring, this Russian-style salad is for you.
This recipe is part of Andrew Schloss's Sunday Dinners.
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
1/4 cup mayonnaise
1/3 cup coarsely chopped walnuts
prep: 30 minutes
total: 40 minutes
1. Bring a large pot of water to a boil, and cook the potatoes for 25 to 30 mintues, or until tender. Drain.
2. 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 and beets in a serving bowl. In a separate bowl, mix the mayonnaise with 2 tablespoons of the liquid from the pickled herring. Add to the herring mixture and toss to combine.
3. Chill for at least 20 minutes. Just before serving, toss in the walnuts.