This Finnish salad is great for buffet suppers. It's make-ahead and easy on the budget. Cortland, Spartan, Ida Red or Northern Spy are good apples for this salad.
- Portion size 10 servings
Ingredients
Dressing:
Method
Salad: In saucepan of salted water cook potatoes and carrots, covered, until tender. Drain and cool. In second saucepan of salted water, cook beets, covered, until skins slip off easily. Drain, reserving about 1/4 cup (50 mL) of beet liquid for dressing.
Peel potatoes and beets. Cut all cooked vegetables separately into neat dice. (There should be about 2 cups/500 mL each of potatoes and carrots and 1-1/2 cups/375 mL beets.) Core but do not peel the apples; dice and toss with lemon juice.
For garnish, reserve in separate small bowls 1/3 cup (75 mL) each of the potatoes, carrots, beets and apples.
Chop herring and combine with remaining potatoes, carrots, beets and apples, then the dill pickle, chopped onion, salt and pepper. Turn into serving bowl and press down gently to smooth surface.
Chop green onion. Garnish surface of salad with bands of chopped green onion, reserved potato, carrot, apple and beets. Cover and chill.
Dressing: In small bowl, blend together all ingredients. Stir in 1 to 2 tbsp (15 to 25 mL) reserved beet liquid to make rosy-coloured dressing. Chill.
Serve salad, passing sour cream dressing separately.
