Herring salad with potatoes, carrots and pickled cucumbers

Herring salad with potatoes, carrots and pickled cucumbers - simple and tasty. Herring and vegetables complement crispy pickles, red onions and aromatic dill very well. The taste of all the ingredients is emphasized by a dressing made of vegetable oil, mustard and apple cider vinegar. A wonderful salad for the everyday menu!

Ingredients

• Lightly salted herring - 400 g (1 pc.)
• Potatoes - 260 g
• Pickled cucumbers - 200 g
• Carrots - 120 g
• Red onion - 100 g
• Eggs - 3 pcs.
• Fresh dill - 15 g
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - 45 ml
• Wine or apple cider vinegar - 25 ml
• Mustard - 1 tsp

Directions

1. Wash the potatoes and carrots, pour a little water and boil for about 25 minutes, until tender. Then we take out the vegetables from the broth and cool.
2. Boil the eggs hard-boiled for 10 minutes, then cool them in cold water.
3. We cut the herring into fillets, remove the bones, remove the skin.
4. Cut the herring into small cubes.
5. Cut the cucumbers into half rings. If the cucumbers are too large, cut into cubes.
6. Peel the onion. Cut 80 g of onion into cubes.
7. Cut the remaining 20 g into thin half rings and set aside to decorate the salad.
8. Peel and cut the eggs into cubes.
9. Peel and cut the potatoes and carrots into small cubes.
10. For dressing in a bowl, combine vegetable oil, vinegar and mustard.
11. Mix the dressing.
12. Combine herring, cucumbers, onions, potatoes, carrots and eggs in a bowl. Add black pepper and dressing.
13. Stir and add salt to taste.
14. Finely chop the dill. Put the herring salad with potatoes, carrots and pickled cucumbers in a salad bowl. Sprinkle the salad with chopped dill and decorate with onion half rings. Bon Appetit!