Colorful Potato Herring Salad Recipe

Salad with fish and potatoes

Difficulty: light

Preparation: 1 h

Total time:  1 h 30 min

Calories: 376 kcal

Portions for: 2 people


500 g small firming potatoes
1 shallot
100 ml classic vegetable broth
1 tsp spicy mustard
4 tbsp. white wine vinegar
200 g radish (1 bunch)
150 g small yellow pepper (1 small yellow pepper)
250 g cucumber (0.5 cucumbers)
½ bunch dill
1 tbsp. rapeseed oil
160 g herring fillet (Bismarck herring, 2 herring fillets)

Kitchen appliances:

1 pot with lid
1 teaspoon
1 small knife
1 large knife
1 work board
1 tablespoon
1 small pot
1 bowl
1 wooden spoon


  1. Wash the potatoes and place them in a saucepan without peeling. Cover with water and cook covered for about 20 minutes.
  2. Drain the potatoes, fry cold, and peel. Halve or quarter the potatoes according to size and place in a bowl.
  3. Peel the shallot and chop it very finely.
  4. Stir in broth, mustard and 3 tablespoons of vinegar in a small saucepan and heat. Carefully mix with the shallot under the potatoes. Season the potatoes with salt and pepper and leave to cool for about 30-40 minutes.
  5. Meanwhile, clean radishes, wash and cut into slices. Halve, corer, wash and dice the pepper.
  6. Clean half the cucumber, peel at will and also cut into cubes.
  7. Wash dill, shake dry, pluck flag and finely chop.
  8. Mix oil and prepared ingredients under the potatoes. Drain the herring fillets and cut them into pieces. Also, mix under the salad. Finally, season with salt, pepper, and remaining vinegar.

Nutritional value per serving:

Total Fat 16.7g 21%
Saturated Fat 2.7g 13%
Cholesterol 55mg 18%
Sodium 749mg 33%
Total Carbohydrate 52.7g 19%
Dietary Fiber 7.3g 26%
Total Sugars 6.3g
Protein 24.8g

Vital Substances:

Vitamin D 0mcg 0%
Calcium 215mg 17%
Iron 5mg 27%
Potassium 1519mg 32%


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