Herring Salad with Potatoes, Eggs, and Greek Yogurt Dressing
A light and creamy herring salad recipe with tender potatoes, boiled eggs, and Greek yogurt dressing a healthy twist on classic pickled herring salad.
Equipment
- 1 Large mixing bowl For combining ingredients
- 1 Saucepan For boiling potatoes and eggs
- 1 Whisk or fork For preparing dressing
Ingredients
- 4 whole potatoes peeled and diced
- 2 large eggs hard-boiled and sliced
- 200 g herring fillets fresh or pickled chopped
- 1 cup Greek yogurt plain full-fat
- 2 tbsp olive oil extra virgin
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard optional for tang
- 1 tbsp fresh dill chopped
- 1 tbsp fresh chives chopped
- to taste salt and pepper optional seasoning
Instructions
- Boil the potatoes until tender (about 10 minutes). Drain and let cool.
- Hard-boil the eggs, peel, and slice them.
- In a bowl, mix Greek yogurt, olive oil, lemon juice, and mustard until smooth.
- Add chopped herring, potatoes, and eggs into a large mixing bowl.
- Pour the yogurt dressing over the salad and gently toss to coat.
- Add chopped dill and chives, and season with salt and pepper to taste.
- Chill for 30 minutes before serving to allow flavors to develop.
- Garnish with extra herbs and a lemon wedge before serving.
Notes
Chef’s Tips:
- For extra flavor, add diced apples or red onions.
- If using pickled herring, rinse lightly to balance the saltiness.
- Serve cold with rye bread or whole-grain toast.
- Keeps fresh for up to 3 days in the fridge flavors improve overnight!