|Diced peeled cooked potatoes||1 1⁄2 Cup (24 tbs)|
|Canned diced beets||16 Ounce|
|Pickled herring||8 Ounce|
|Diced unpeeled apple||1⁄2 Cup (8 tbs)|
|Chopped sweet pickle||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||1|
Combine potatoes, beets, herring, apple, pickle, and onion.
Blend together vinegar, sugar, water, salt, and dash pepper.
Toss with beet mixture.
Pack salad into 4-cup mold or bowl; chill.
Drain and unmold on serving plate.
Cut egg in wedges; remove yolk.
Arrange eggwhite wedges spoke fashion atop salad.
Sieve yolk over center.
If desired, garnish plate with sprigs of watercress.