Pickled Herring Salad with Potatoes (Gluten-Free)

Ingredients

• 1 lb Pickled Herring
• 1 lb Potatoes
• 1 cup Beets
• 1/2 cup Red Onion
• 1/2 cup Sour Cream
• 1/4 cup Mayonnaise
• 2 tablespoons Dill
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1 lb potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool until they are comfortable to handle. Peel the cooled potatoes and cut them into 1/2-inch cubes.
2. 2Dice the 1 lb pickled herring into 1/2-inch pieces. Dice the 1 cup beets into 1/2-inch pieces. Finely dice the 1/2 cup red onion.
3. 3In a large bowl, combine the diced potatoes, diced pickled herring, diced beets, and diced red onion.
4. 4In a separate medium bowl, whisk together the 1/2 cup sour cream and 1/4 cup mayonnaise until smooth. Stir in the 2 tablespoons dill. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. 5Pour the sour cream and mayonnaise mixture over the potato and herring mixture in the large bowl. Gently toss everything together until all ingredients are evenly coated with the dressing.
6. 6Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

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