Ingredients

Check off ingredients as you go

Serves 4 (as a starter)

• 5-6 beautiful potatoes
• 4 fillets of mild herring
• 1 red onion (or 2 shallots)
• 6-8 sprigs fresh chives, chopped
• 1/4 bunch fresh parsley, chopped

For the vinaigrette

• 1 heaping tablespoon strong mustard
• 2 tablespoons apple cider or wine vinegar
• 4 tablespoons neutral oil (I like a 4-oil blend)
• 1 tablespoon olive oil
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Slice the red onion relatively thinly, cut the herring into slices then halve them again to make squares, and place in a salad bowl. Prepare the vinaigrette: in a bowl, combine the mustard with the vinegar, salt, and pepper, then whisk in the oils while mixing. Pour the vinaigrette into the salad bowl with the onion and herring. Chop the parsley and chives and add them. Mix everything well.

2. In a pot, cook the potatoes in lightly salted water (I score the potatoes slightly - it makes them very easy to peel after cooking). Cook for about 20 minutes (a knife should slide out easily).

3. When the potatoes are cooked, peel them without burning yourself and cut into rounds or cubes, then add to the salad bowl. Mix everything well to coat the potatoes (adjust with more oil at this point if needed - some potatoes really soak up the vinaigrette). Add pepper.

Enjoy warm or cold, served with pickles.

Tips and Variations

• Herring is sometimes quite salty, so it’s best to rinse and gently pat it dry. Taste to adjust the salt in the overall salad.
• This salad is also delicious with strips of smoked salmon instead of or mixed with the herring (again, in this case, watch the salt).