Heringssalat (Herring Salad)

	Photo: © Barbara Pheby - Fotolia.com

1/2 lb Potatoes
6 filets of Herring
1 Onion
2 Apples, a sour variety, like Granny Smith
2 Pickles - look for German Gewürzgurken
2 tablespoons Walnuts
1 tablespoon Capers
1 hard-boiled Egg
1 cup Sour Cream
1/2 cup Mayonnaise
8 ounces Red Beets (canned or in a glass) - liquid reserved
White Wine Vinegar - to taste
Salt, Pepper, Sugar - to taste

Boil the potatoes for 20 minutes or until they are soft. Peel the potatoes when they're cool. Cut into small cubes.

Wash the herring filets with water and pat dry with paper towels. Cut into small cubes.

Peel and chop into small cubes. Peel the apples, remove the core, and chop into small cubes. Drain the red beets, but reserve the liguid.

Chop the walnuts and cut the pickles into small cubes.

In a large mixing bowl, combine the potatoes, herring, onions, apples, walnuts, pickles, capers, and red beets.

To prepare the marinade, combine the sour cream and mayonnaise. Add some liquid from the red beets, vinegar, sugar, salt and pepper all according to your taste. Gently fold this into the herring mixture. Cover bowl and refrigerate salad for 5 hours.

Remove the salad from the refrigerator and taste it again. Add additional seasoning as needed. Chop the hard-boiled egg and sprinkle this over the salad before serving.