I absolutely love this recipe because it’s a delicious blend of flavors that feels like a hug from my childhood, where pickled herring was a special treat. The combination of the tangy herring, creamy potatoes, and the zesty kick from the capers and dill creates a refreshing, satisfying dish that perfectly hits the spot every time.
I enjoy mixing tastes and sensations, and my Pickled Herring and Potato Salad is a delightful example. It takes pickled herring fillets and has them paired with creamy boiled potatoes, and the dish is then rounded out with the tangy crunch of dill pickles and capers and the richness of hard-boiled eggs.
Fresh dill and parsley serve as bright and refreshing accents. And then, it’s all brought together with some really nice extra-virgin olive oil and a splash of white wine vinegar.
It’s a really nice, light meal, and it serves very well as a salad.
Ingredients
Pickled Herring:
Providing a savory, tangy burst, the rich omega-3 fatty acid content.
Potatoes:
Excellent source of carbohydrates and fiber; imparts heartiness.
Red Onion:
Delivers a zesty crunch, full of healthful antioxidants.
Capers:
Provides a zesty, salty flavor, low in calories.
Dill Pickles:
Adds a bitterish tang, contains beneficial bacteria for gut health.
Olive Oil:
Delivers nutritious fats, boosts flavor and texture.
Ingredient Quantities
- 4-6 fillets of pickled herring, drained and chopped
- 4 medium potatoes, boiled and peeled
- 1 small red onion, finely chopped
- 2 tablespoons capers, drained
- 1/4 cup of dill pickles, diced
- 2 hard-boiled eggs, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh dill, chopped
- 1 tablespoon chopped parsley
Instructions
1. Start by cooking the potatoes in water with salt until they reach tenderness. After the boiling, let them cool down to the point where you can comfortably handle them and remove their skins. Finally, chop the potatoes into pieces that you would safely put in your mouth.
2. In a big mixing bowl, blend the chopped, pickled herring fillets with the boiled potatoes.
3. Combine the finely chopped red onion, drained capers, and diced dill pickles in the bowl.
4. To the mixture, fold in the chopped hard-boiled eggs gently.
5. Make the dressing by whisking together the extra-virgin olive oil and white wine vinegar in a small bowl.
6. Over the herring and potato mixture, pour the dressing.
7. Season with salt and freshly ground black pepper to taste, ensuring an even distribution.
8. Freshly chopped dill and parsley are added, and the salad is gently tossed to ensure all ingredients are combined thoroughly.
9. For the flavors to meld together, the salad should be allowed to rest at least 15-30 minutes in the refrigerator.
10. Either cool or at room temperature, serve with a sprinkle of extra dill or parsley on top, if you’d like. And here’s how you enjoy it: The next time you find yourself with any kind of herring—pickled, marinated, or otherwise—you can make yourself a herring and potato salad.
Equipment Needed
1. Large pot
2. Colander
3. Peeler
4. Knife
5. Cutting board
6. Large mixing bowl
7. Small bowl
8. Whisk
9. Serving spoon
10. Measuring spoons
FAQ
- Can I use fresh herring instead of pickled herring?Salad of herring has it for not-often-enough flavor, texture—thing is, even when you add pickled herring, the whole tastes like nothing until you wood a spoon with a wooden knife.
- What type of potatoes work best for this recipe?This salad is most suited to potatoes that hold their shape well, like waxy Yukon Gold or red potatoes.
- Is there an alternative for red onion?Certainly, if you prefer a milder flavor, shallots can be used.
- How long can I store the salad?The salad can be stored in the refrigerator for up to two days but is best consumed immediately.
- Can I omit the eggs?Certainly! The eggs can be left out if desired; the salad will still be full of flavor.
- What can I use instead of white wine vinegar?Substitutes can include apple cider vinegar or rice vinegar.
- Is it necessary to use both dill and parsley?The union of the two gives a vibrant grassy, herby kick, but you can adjust the ratios based on your taste preference.
Substitutions and Variations
Pickled herring: Use pickled sardines or smoked trout for a different flavor.
Sweet potatoes can be used for a taste and color profile that is slightly sweeter.
Red onion: For a milder taste, use shallots or green onions instead.
Cornichons or gherkins are suggested for the use of dill pickles. They have a similarly tangy flavor and can provide that same bite in a recipe that calls for dill pickles.
White wine vinegar: You can substitute apple cider vinegar for this.
Pro Tips
1. Choosing Potatoes: Opt for waxy potato varieties such as Yukon Gold or red potatoes. They hold their shape better when boiled, making them ideal for salads.
2. Enhanced Flavor: Before adding the red onion to the salad, soak the chopped pieces in ice water for about 10 minutes and then drain. This step helps to reduce the onion’s sharpness and brings out its sweetness.
3. Balance the Acidity: Taste the dressing before pouring it onto the salad. If it’s too acidic, balance it with a pinch of sugar or a touch more olive oil. This will ensure that the flavors complement each other well.
4. Dill Aroma Boost: Lightly bruise the fresh dill between your fingers before chopping it. This releases its essential oils, enhancing the aroma and flavor in the salad.
5. Texture Variation: For an added crunch, consider mixing in a handful of chopped walnuts or toasted sunflower seeds before serving. This adds an interesting texture contrast to the softness of the potatoes and herring.
Pickled Herring And Potato Salad Harengs Marines Pommes A Lhuile Recipe
My favorite Pickled Herring And Potato Salad Harengs Marines Pommes A Lhuile Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Peeler
4. Knife
5. Cutting board
6. Large mixing bowl
7. Small bowl
8. Whisk
9. Serving spoon
10. Measuring spoons
Ingredients:
- 4-6 fillets of pickled herring, drained and chopped
- 4 medium potatoes, boiled and peeled
- 1 small red onion, finely chopped
- 2 tablespoons capers, drained
- 1/4 cup of dill pickles, diced
- 2 hard-boiled eggs, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh dill, chopped
- 1 tablespoon chopped parsley
Instructions:
1. Start by cooking the potatoes in water with salt until they reach tenderness. After the boiling, let them cool down to the point where you can comfortably handle them and remove their skins. Finally, chop the potatoes into pieces that you would safely put in your mouth.
2. In a big mixing bowl, blend the chopped, pickled herring fillets with the boiled potatoes.
3. Combine the finely chopped red onion, drained capers, and diced dill pickles in the bowl.
4. To the mixture, fold in the chopped hard-boiled eggs gently.
5. Make the dressing by whisking together the extra-virgin olive oil and white wine vinegar in a small bowl.
6. Over the herring and potato mixture, pour the dressing.
7. Season with salt and freshly ground black pepper to taste, ensuring an even distribution.
8. Freshly chopped dill and parsley are added, and the salad is gently tossed to ensure all ingredients are combined thoroughly.
9. For the flavors to meld together, the salad should be allowed to rest at least 15-30 minutes in the refrigerator.
10. Either cool or at room temperature, serve with a sprinkle of extra dill or parsley on top, if you’d like. And here’s how you enjoy it: The next time you find yourself with any kind of herring—pickled, marinated, or otherwise—you can make yourself a herring and potato salad.
