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A classic German-American *Heringssalat*, this vibrant and creamy salad is a delightful medley of textures and flavors. Tangy pickled herring, earthy beets, tender potatoes, and crisp apple are brought together in a savory dressing, creating a perfect make-ahead dish for brunch, lunch, or festive gatherings.
Place the whole, unpeeled potatoes in a medium pot. Add 6 cups of water and 1 tbsp of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the potatoes and set them aside to cool completely.
While the potatoes are cooling, prepare the remaining salad ingredients. Drain the pickled herring well and cut it into bite-sized pieces (about 1/2-inch). Dice the cooked beets, apple, red onion, and dill pickles to a similar size.
In a large mixing bowl, combine the chopped herring, diced beets, apple, red onion, and dill pickles. Set aside.
In a separate small bowl, prepare the dressing. Whisk together the sour cream, mayonnaise, Dijon mustard, white vinegar, sugar, 1/2 tsp salt, and black pepper until the mixture is smooth and creamy.
Once the potatoes are completely cool, peel them and dice into 1/2-inch cubes. Add the diced potatoes to the large bowl with the herring mixture.
Pour the prepared dressing over the salad ingredients. Using a rubber spatula, gently fold everything together until evenly coated. Be careful not to mash the potatoes or beets.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period is crucial for the flavors to meld and deepen.
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A classic German-American *Heringssalat*, this vibrant and creamy salad is a delightful medley of textures and flavors. Tangy pickled herring, earthy beets, tender potatoes, and crisp apple are brought together in a savory dressing, creating a perfect make-ahead dish for brunch, lunch, or festive gatherings.
This german_american recipe takes 45 minutes to prepare and yields 4 servings. At 521.33 calories per serving with 16.54g of protein, it's a beginner-friendly recipe perfect for appetizer or side or lunch.
Before serving, give the salad a gentle stir. Taste and adjust seasoning if necessary. Garnish generously with fresh chopped dill and serve cold.
Add one or two chopped hard-boiled eggs to the salad for extra richness and protein.
For added texture, mix in 1/4 cup of finely diced celery or 1/4 cup of toasted chopped walnuts just before serving.
Omit the sour cream and mayonnaise. Instead, dress the salad with a vinaigrette made from 1/3 cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and a pinch of salt and pepper.
Herring is an oily fish packed with EPA and DHA, omega-3 fatty acids that are crucial for brain function and have been shown to reduce inflammation and support cardiovascular health.
The pickled herring and dill pickles are fermented foods that can provide beneficial probiotics, which help maintain a healthy balance of gut bacteria and support digestive health.
Herring is one of the best food sources of Vitamin D, essential for bone health and immune function, and Vitamin B12, which is vital for nerve function and the formation of red blood cells.
Beets contain potent antioxidants called betalains, which give them their vibrant color and help protect cells from damage caused by free radicals.
A 1.5 cup serving of this Herring Salad contains approximately 420-470 calories, primarily from the herring, potatoes, and creamy dressing.
Yes, it can be part of a healthy diet. Herring is an excellent source of heart-healthy omega-3 fatty acids, vitamin D, and B12. Beets add fiber and antioxidants. However, it is high in sodium and fat due to the pickled ingredients and creamy dressing, so it should be enjoyed in moderation.
You can, but it will make the salad much richer. If you use herring in cream sauce, you may want to reduce the amount of sour cream and mayonnaise in the dressing and add a bit more vinegar to balance the richness.
Stored in an airtight container, the Herring Salad will keep well in the refrigerator for up to 3 days. The flavors will continue to develop during this time.
Absolutely! This salad is ideal for making ahead. It tastes best after chilling for at least 4 hours, and it's even better if made the day before you plan to serve it.
It is traditionally served cold as an appetizer or light lunch with dark, dense breads like pumpernickel or rye. It's also delicious with simple crackers or as a side dish at a holiday meal.