Young Potato Salad with Herring and Honey-Mustard Sauce
6 servings
60 minutes
Usually, potato salads are heavy, filling, and prepared in winter. But young potatoes turn everything upside down: they are delicious on their own, and when paired closely with lightly salted herring, their flavor reaches a powerful crescendo. To keep the tubers firm and from falling apart, it is best to boil them whole, without removing the "jacket" (by the way, it is quite edible for young potatoes) and serve while the potatoes are still warm. Fresh cucumbers and dill, which can be picked straight from the garden, are responsible for the summer in this salad, and the honey-mustard dressing goes with all salads involving potatoes without exception, add it to any - you can't go wrong.
1
Boil the potatoes in their skins.
- New potatoes: 400 g
2
If it is very small, crush it slightly with the flat side of a knife without peeling; if larger, cut into halves or quarters.
- New potatoes: 400 g
3
Cut the herring fillet into thick strips.
- Salted herring fillet: 300 g
4
Cut the cucumbers into sticks.
- Cucumbers: 2 pieces
5
Cut the onion into rings.
- Red onion: 1 head
6
Chop the dill finely.
- Dill: 1 bunch
7
Pour vegetable oil into a jar, mix honey in lemon juice and add it to the jar. Also add mustard and a pinch of salt. Close the jar and shake to mix the ingredients and turn the honey into an emulsion.
- Unrefined sunflower oil: 6 tablespoons
- Honey: 1 tablespoon
- Lemon juice: 2 tablespoons
- Wholegrain Dijon mustard: 1 tablespoon
- Salt: to taste
8
Put potatoes, herring, onions, and cucumbers in a salad bowl.
- New potatoes: 400 g
- Salted herring fillet: 300 g
- Red onion: 1 head
- Cucumbers: 2 pieces
9
Pour the salad with the prepared sauce, sprinkle with dill, and mix.
- Unrefined sunflower oil: 6 tablespoons
- Honey: 1 tablespoon
- Lemon juice: 2 tablespoons
- Wholegrain Dijon mustard: 1 tablespoon
- Salt: to taste
- Dill: 1 bunch
10
Serve warm.
