Salade de pommes de terre et hareng – French potato salad with herring Recipe
This salad shows that the French also enjoy herring, although they serve it a bit differently than in Poland. Potatoes in a mustard dressing, gently salty herring, pickled cucumber and onion make a hearty dish that often appears in bistros as a starter or simple lunch. It’s an intriguing mix of flavours from northern France and coastal cuisine.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- waxy potatoes a variety that doesn’t fall apart after cooking - 700 g
- herring fillets à la matias drained of brine - 250 g
- pickled cucumber medium - 3 piece
- red onion small - 1 piece
- apple tart, e.g. russet apple - 1 piece
- Dijon mustard - 1.5 tablespoons
- apple cider vinegar - 1.5 tablespoons
- rapeseed oil or another neutral oil - 3 tablespoons
- fresh dill chopped - 2 tablespoons
- salt for the potatoes and dressing
- black pepper to taste
Main Ingredient:
herring
Preparation
- Wash the potatoes thoroughly; if they have thin skins, you don’t need to peel them. Cook them whole in salted water until tender but not falling apart – usually 15–20 minutes from boiling, depending on size.
- Drain the cooked potatoes and set aside to cool slightly. When they are still warm but comfortable to hold, cut into thick slices or large cubes.
- If the herring fillets are very salty, briefly rinse them under cold water and pat dry with paper towels. Cut into strips about 1.5 cm wide.
- Cut the pickled cucumbers into small cubes. Peel the onion and slice into thin wedges. Peel the apple, remove the core and cut into cubes similar in size to the cucumbers.
- In a small bowl mix the mustard with the apple cider vinegar. Add the oil, a pinch of salt and pepper, and whisk vigorously with a fork until the dressing is smooth and slightly thickened.
- Put the still warm potatoes, cucumbers, onion and apple into a large bowl. Pour over the dressing and gently toss so the potatoes don’t break apart.
- Add the herring strips and chopped dill. Toss again very gently. Taste and adjust the seasoning with more salt and pepper if needed.
- Chill the salad in the fridge for at least 20–30 minutes so the flavours meld. Before serving, you can sprinkle the top with extra dill.
Storage
In fridge:
2 days
Freezing:
No
Store the salad covered in the fridge for up to 2 days. Stir gently before serving again and, if needed, refresh with a little extra mustard and dill.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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