3/4 C. drained pickled herring pieces
1 large dill pickle, diced
2 medium boiled Yukon Gold potatoes, cooled, peeled and diced
1 tsp. Dijon mustard
salt & pepper according to taste
1 tbsp. white wine vinegar
3 tbsp. extra-virgin olive oil
3 small or two medium roasted beets, cooled, peeled and diced
In a small container, whisk the mustard, vinegar, oil and salt & pepper, set aside.
In a large bowl, mix the potatoes, beets, pickle and herring. Pour dressing over vegetables and mix well.
Recipe adapted from My Berlin Kitchen