Colorful Potato Herring Salad

Ingredients

• 500 g small waxy potatoes
• 1 Shallot
• 100 ml classic vegetable broth
• 1 tsp sharp mustard
• 4 tbsp white wine vinegar
• Salt
• Pepper
• 1 bunch radishes
• 1 small yellow bell pepper
• 250 g cucumber (half a cucumber)
• 0.5 bunch dill (10 g)
• 1 tbsp Rapeseed Oil
• 160 g herring fillets (Bismarck herrings, 2 fillets)

Instructions

1. 1.

   Wash potatoes and place them unpeeled in a pot. Cover with water and cook covered for about 20 minutes.

2. 2.

   Drain the potatoes, rinse under cold water, and peel. Cut potatoes into halves or quarters depending on size and transfer to a bowl.

3. 3.

   Peel the shallot and finely chop it.

4. 4.

   In a small saucepan combine broth, mustard, and 3 tbsp vinegar; heat gently. Carefully stir this mixture with the chopped shallot into the potatoes. Season potatoes generously with salt and pepper and let them cool for about 30-40 minutes.

5. 5.

   Meanwhile, clean radishes, wash them, and cut into strips. Halve the bell pepper, remove seeds, wash, and dice it.

6. 6.

   Clean half a cucumber, peel if desired, and dice it as well.

7. 7.

   Wash dill, shake dry, pluck off the small leaves, and finely chop them.

8. 8.

   Add oil and prepared vegetables to the potatoes and mix. Drain herring fillets and cut into pieces; add them to the salad. Finally, adjust seasoning with salt, pepper, and remaining vinegar.