German Herring Salad with Potatoes and Apple – Homemade Heringssalat Recipe
This is a hearty herring salad with potatoes, apple and pickled cucumber in a light sour-cream-and-yogurt dressing. In Germany, such salads often appear at supper, especially in winter and during carnival season. The flavor combines the saltiness of herring, the tang of pickles and apple, and the gentle creaminess of the dressing.
It combines classic Northern European flavors – herring, potatoes and pickles – in a creamy yet relatively light dressing, making it both satisfying and refreshing.
Chef's tips
Cook the potatoes in their skins and cool them completely before cutting; this helps them keep their shape in the salad. Adjust the salt only after soaking and tasting the herring, as it can vary in saltiness.
How to serve
Serve as a main element of a cold supper with dark rye bread, butter and sliced raw vegetables, or as part of a buffet with other salads and cold cuts.
Ingredients
- herring fillets - 300 g
- potatoes - 400 g
- apple - 1 piece
- pickled cucumber - 2 pieces
- onion - 1 piece
- plain yogurt - 150 g
- sour cream - 80 g
- mustard - 1 teaspoon
- dill - 2 tablespoons
- lemon juice - 1 tablespoon
- black pepper - 0.25 teaspoons
- sugar - 0.5 teaspoons
Preparation
- Wash the potatoes thoroughly and cook them in their skins in salted water for about 15–20 minutes, until tender. Drain and cool completely, then peel and cut into cubes.
- If using salted herring, soak it in cold water for 1–2 hours, changing the water from time to time until it is pleasantly salty. Then pat dry and cut into strips or larger cubes.
- Wash the apple, remove the core and cut into small cubes. Dice the pickled cucumbers and finely dice the onion.
- In a bowl mix the yogurt, sour cream, mustard, lemon juice, sugar and pepper. The dressing should be slightly sour and gently sweet.
- Put the potatoes, herring, apple, pickles and onion into a large bowl. Gently mix so the ingredients combine but the potatoes don’t fall apart.
- Add the yogurt–sour cream dressing and gently mix again. Finally, add the chopped dill and stir lightly once more.
- Taste the salad and, if needed, season with extra lemon juice or pepper. Refrigerate for at least 30 minutes so the flavors can meld.
Storage
Store the salad covered in the fridge and consume within 1–2 days. Over time the potatoes will soften and the flavors will intensify, so stir gently before serving again.
