Follow these steps for perfect results
small potatoes
boiled
garlic cloves
crushed
rosemary
chopped
parsley
chopped
sage
chopped
mint
chopped
olive oil
lemon
zested and juiced
herrings in brine
rinsed and chopped
salt
pepper
Boil potatoes until tender.
Cut boiled potatoes into bite-sized pieces.
Crush garlic cloves.
Finely chop rosemary, parsley, sage, and mint.
If using herrings, rinse and chop them.
While potatoes are still warm, combine them with garlic, herbs, olive oil, lemon juice, and lemon zest.
Cover the mixture and let it sit for 10 minutes to allow flavors to meld.
Taste and adjust the seasoning, adding more olive oil or lemon juice if needed.
Season with salt and pepper to taste, keeping in mind the saltiness of the herring.
Add the chopped herring to the potato salad.
Serve in a large bowl.
Expert advice for the best results
Use a variety of potato types for a more complex flavor.
Add a dollop of sour cream or yogurt for extra creaminess.
Serve chilled for best flavor.
Everything you need to know before you start
10 minutes
Can be made a day ahead
Serve in a rustic bowl, garnished with fresh herbs and a lemon wedge.
Serve as a side dish to grilled fish or meat.
Serve as part of a Scandinavian smorgasbord.
Acidity cuts through the richness of the salad.
Light and refreshing, complements the flavors well.
Discover the story behind this recipe
Common side dish in Scandinavian cuisine, often served at festive gatherings.
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