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Norwegian Potato Salad




Source of Recipe


"The Ultimate Potato Book," by Bruce Weinstein and Mark Scarborough


List of Ingredients




1 3/4 pounds yellow-fleshed potatoes, such as Yukon Gold, scrubbed
2 celery stalks, finely chopped
1 small red onion, minced
2 tablespoons chopped fresh parsley
1 12-ounce jar herring fillets in sour cream or herring in cream sauce
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Recipe



Bring a medium pot of salted water to a boil. Add potatoes and cook until tender when pierced with a fork, about 20 minutes. Drain and cool just until you can handle them. Slip skins off with your fingers or a sharp paring knife. Cut potatoes into 1/2-inch pieces. Place in a large bowl. Toss with celery, onion and parsley.

In a small bowl, mix herring, the cream sauce, extra sour cream, salt and pepper until well combined. Stir carefully, trying not to break up the fish. Pour over the still-warm potato mixture. Gently toss. Serve immediately, chill or keep tightly covered in the refrigerator for up to 4 days. The salad might weep as it rests. Stir to incorporate liquid.

Serves 4.