Nordic Herring Salad
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Herring bits and pieces in wine sauce||16 Ounce (1 Jar)|
|Granny smith apple||1 Medium|
|Dill pickle||1 Medium|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Heavy cream/Whipping cream||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Chopped dill||1⁄4 Cup (4 tbs)|
|Green onion curls||3|
|Canned diced beets||8 Ounce (1 Can)|
1. In 3-quart saucepan over high heat, heat un-peeled potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes, until potatoes are fork-tender. Drain. Cool potatoes until easy to handle. Peel; cut potatoes into 1/2-inch chunks.
2. Meanwhile, drain herring. Cut apple into 1/2-inch chunks; dice pickle.
3. Prepare dressing: In large bowl, with wire whisk or fork, mix olive oil, wine vinegar, heavy cream, mustard, and salt. Add potatoes, herring, apples, pickle, and dill to dressing; gently toss to mix well. Cover and refrigerate salad at least 1 hour to blend flavors.
4. While salad is chilling, hard-cook eggs and make Green-Onion Curls.