Warm Potato Salad with Herring

Small potatoes can be used to prepare the salad, if it has a thin skin, it can be boiled in its uniform. Or chop thinly and fry quickly in a dry skillet.

Ingredients

• potatoes - 600 g
• chopped black olives - 1 tbsp l.
• boiled eggs - 2 pcs.
• Dijon mustard - 2 tsp
• herring in dill marinade - 250 g
• green onion feathers - 4 pcs.
• cucumbers - 2 pcs.
• natural yogurt - 8 tbsp. l.
• salt, black pepper

Directions

1. Pour boiling water over the potatoes. Cover the pan with a lid, bring water to a boil, then reduce heat to low and cook for 15-20 minutes until cooked. Then drain the water and mash the potatoes a little with a fork to make medium-sized pieces. Let the potatoes cool slightly.
2. For dressing, combine mustard, mayonnaise and yogurt, stir. Add half the chopped green onions and cucumber (leave the rest for the salad). While the potatoes are warm, season them with the sauce. Add the remaining onion and cucumber to the potatoes, cut the eggs there, mix gently. Top with slices of herring and chopped olives and pepper. Serve warm.