Royal Herring Salad – Page 2

Prepare the ingredients:
- Boil the potatoes and beets until tender. Let them cool and peel the skin off.
- Boil the eggs, cool them, and peel the shells.
- Drain and chop the pickled herring into bite-sized pieces.
Chop the vegetables:
- Dice the boiled potatoes and beets into small cubes.
- Finely chop the onion if you’re using it.
- Dice the boiled eggs.
Assemble the salad:
- In a large bowl, combine the diced potatoes, beets, eggs, herring, and chopped onions (if using).
- Add the mayonnaise and mix everything together gently until well combined. If you prefer a lighter version, you can use half mayonnaise and half sour cream.
- Season with salt and pepper to taste.
Chill and serve:
- Refrigerate the salad for at least an hour to allow the flavors to meld together.
- Before serving, garnish with fresh dill for a burst of color and flavor.

You can add a little lemon juice or mustard to the dressing for extra zing.
Some variations of this dish may include apple, carrot, or peas for added texture and flavor.
Serve the Royal Herring Salad on a platter or in individual servings, often with rye bread or crackers on the side.

This colorful, creamy salad is both hearty and refreshing, making it a perfect choice for festive meals!