John Myers
Ingredients for 12 servings:
- 3 jars of fish (Bismarck herring)
- 3 jars of beetroot, sliced
- 2 jars of pickles
- 3 m.-sized onion(s)
- 4 m.-sized apples, (Boskoop)
- 7 m.-sized potatoes, boiled, semi-firm
- 4 eggs, hard boiled
- 1 tbsp mustard
- 1 jar horseradish, hot, no creamed horseradish
- ½ jar mayonnaise, good quality
- 1 liter low-fat yogurt
- salt and pepper
- Walnuts
- 1 bunch of parsley
Instructions
Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes
from my mom
Remove all ingredients from the jars and drain well. Dice the onions. Also dice the potatoes, apples, and beetroot. Halve the Bismarck herring lengthwise and cut into strips crosswise. Place all ingredients in a large earthenware pot or bowl. Add the horseradish, mustard, mayonnaise, and yogurt and mix well. Season with salt and pepper. Chill and let stand for at least 2 days, stirring occasionally. To serve, finely chop the parsley and add it along with 2 quartered eggs and the walnuts. Stir, and garnish with the remaining sliced eggs. The herring salad can be eaten at any time of day. If it’s too dry, simply add more yogurt.
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