Canned beets, boiled potatoes, dill pickle, mustard and mayonnaise add to this Swedish Herring Salad Recipe.
Several readers sent recipes from different cultures so we’re including a couple. From Joyce Conrad, Ashley, Indiana, comes a Swedish version.
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2 large salt herring
2 cups cubed canned beets
2 cups boiled, diced potatoes, cold
1/2 cup finely chopped onion
1 cup peeled, cored and cubed tart apples
1/2 cup diced dill pickle
1/2 cup chopped English walnuts
1 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon ground black pepper
5 tablespoons vinegar
1/2 teaspoon sugar
1/2 cup sour cream
Soak herring in cold water for at least 5 hours, changing water every hour.
Skin fillets, and cut into small pieces.
Combine herring, beets, potatoes, onion, apple, pickles and walnuts. Toss thoroughly.
Combine remaining ingredients; add to herring mixture and toss. Let stand overnight.
When ready to serve, add a mixture of additional mayonnaise and sour cream to moisten, if necessary. This salad will keep 3 to 4 days if refrigerated.
Yields 6 servings.