German Potato-Herring Salad Recipe for Lent
This potato salad recipe with pickled herring is a traditional German-Austrian recipe for lent, especially on Ash Wednesday.
- Serves: 6 persons
- 1 ½pounds waxy potatoes (boiled in their jackets and cooled: fingerling or Yukon Gold are good choices)
- 3pickles (drained and chopped)
- 10capers (drained and minced)
- 1(14-ounce) jar of pickled herring (rinsed, patted dry and chopped into 1-inch pieces)
- 1cup canned white beans (drained and rinsed: about half of a 14-ounce can)
- 1cup chopped onion (about 1 medium)
- 1cup sour cream
- 3to 4 tablespoons white vinegar
- 2tablespoons oil
- ¼teaspoon salt
- ¼teaspoon pepper
- ¼teaspoon sugar
- ½cup radish slices (for garnish)
- ¼cup fresh dill (chopped, for garnish)
Step 1Peel and slice the cooled potatoes into a large bowl. Add 3 chopped pickles and 10 minced capers, chopped herring, 1 cup rinsed and drained canned beans and 1 cup chopped onion. Mix well and set aside.
Step 2In a small bowl, mix the dressing ingredients by combining 1 cup sour cream, 3 to 4 tablespoons white vinegar and 2 tablespoons oil. Season to taste, mixing thoroughly.
Step 3Pour the dressing over the potato-herring mixture and carefully fold it in so the potatoes stay intact. Refrigerate, covered, at least 2 hours. Decorate with radish slices and/or chopped dill before serving.