Golden Kringel Beet and Potato Salad

Recipe Ingredients

2 tablespoons	30ml	Carrots - peeled, sliced thin (medium)
2 tablespoons	30ml	Beets (medium)
4 tablespoons	60ml	Potatoes (medium)
1 tablespoon	15ml	Onion - finely chopped (medium)
2		Dill pickles - finely chopped
1/2 cup	73g / 2.6oz	Herring fillets - fine chopped
1 cup	237ml	Sour cream
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Prepared mustard
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Vinegar
		Parsley - chopped
		Sliced hard boiled egg

Recipe Instructions

In boiling water, cook the carrots for 3 to 5 minutes until tender.

Drain and set aside. Boil the beets for 8 to 12 minutes until tender. Drain, peel, chop into small cubes and set aside. Boil potatoes in their jackets until tender but slightly firm (about 20 to 30 minutes). Drain, peel and cut into small cubes.

In a large bowl, combine cubed potatoes, carrots and beets.

Add onion -- chopped, pickles and herring. Mix well.

In a small mixing bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well.

Add this dressing to the potato mixture toss well to mix thoroughly. Garnish with chopped parsley and sliced boiled eggs.

Refrigerate for several hours (preferably overnight) before serving.

Source:
Gloria Kirchman

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