Recipes
Herring and Dill Potato Salad
Enjoy a delightful Herring & Dill Potato Salad, dressed with a zesty Lemon-Dijon Vinaigrette. Boil baby Yukon gold potatoes and toss with olive oil, salt, and pepper. Add hardboiled eggs, sliced pickles, and Acme Dill Herring. Prepare the Lemon-Dijon Vinaigrette with lemon juice, honey, mustard, olive oil, and celery seeds. Fry potato skins and shallots for a crispy topping. Combine all ingredients, toss, and garnish with dill. Savor the delightful blend of flavors and textures!
Directions
Add lemon juice, honey, mustard, olive oil, and celery seeds into a small bowl and whisk until emulsified. Add salt and ground pepper to your liking. Set aside. (This step can be done the day before and stored in a jar or a saran-wrapped bowl.)
Boil your potatoes for 8 minutes or until the fork pierces it but doesn’t fall apart. Strain your potatoes, and let cool for 10-15 minutes. Peel your potatoes, slice them in half if necessary then place them into your salad serving bowl. Reserve potato skins on a separate plate to save for frying. Coat boiled potatoes with olive oil, salt, and pepper and give it a toss until every potato is evenly coated.
In a small frying pan, heat up your oil to a medium-low temperature. Add your sliced shallots and potato skin peels then fry for 2-3 minutes until it turns golden. Use tongs or a skimmer to strain out your ingredients onto a paper towel-covered plate or tray. Let cool.
Add all the rest of the salad ingredients, except for plucked dill, into your serving bowl of potatoes, pour your dressing over it, and give it a toss. Finally, add your dill and crispy potato skins and shallots. Enjoy!
Prep Time
20min
Cook Time
25min
Serves
2-3people
Ingredients
Potato Salad:
- ½ pound baby Yukon gold potatoes
- ¼ cup extra virgin olive oil
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 3 pre-hardboiled eggs, to your preference, peeled and sliced in half
- 3-4 small kosher sliced dill pickles
- 4-5 pieces of Acme Herring in Dill, de-boned and sliced in large chunks
- 1 shallot, thinly sliced
- 1 bunch of dill, rinsed, dried, leaves plucked
Lemon-Dijon Vinaigrette Dressing:
- 2 lemons, halved, de-seeded, juiced
- 2 tablespoons honey or brown sugar
- 2 tablespoons dijon or stoneground mustard
- ½ cup olive oil
- ½ teaspoon celery seeds, lightly pestled or chopped to release aromatics.
- Kosher salt
- Fresh ground black pepper
Crispy Toppings (optional):
- Yukon gold potato skin peels
- 1 shallot, sliced
- 1 cup neutral high-heat oil
Enjoy a delightful Herring & Dill Potato Salad, dressed with a zesty Lemon-Dijon Vinaigrette. Boil baby Yukon gold potatoes and toss with olive oil, salt, and pepper. Add hardboiled eggs, sliced pickles, and Acme Dill Herring. Prepare the Lemon-Dijon Vinaigrette with lemon juice, honey, mustard, olive oil, and celery seeds. Fry potato skins and shallots for a crispy topping. Combine all ingredients, toss, and garnish with dill. Savor the delightful blend of flavors and textures!
Ingredients
Potato Salad:
- ½ pound baby Yukon gold potatoes
- ¼ cup extra virgin olive oil
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 3 pre-hardboiled eggs, to your preference, peeled and sliced in half
- 3-4 small kosher sliced dill pickles
- 4-5 pieces of Acme Herring in Dill, de-boned and sliced in large chunks
- 1 shallot, thinly sliced
- 1 bunch of dill, rinsed, dried, leaves plucked
Lemon-Dijon Vinaigrette Dressing:
- 2 lemons, halved, de-seeded, juiced
- 2 tablespoons honey or brown sugar
- 2 tablespoons dijon or stoneground mustard
- ½ cup olive oil
- ½ teaspoon celery seeds, lightly pestled or chopped to release aromatics.
- Kosher salt
- Fresh ground black pepper
Crispy Toppings (optional):
- Yukon gold potato skin peels
- 1 shallot, sliced
- 1 cup neutral high-heat oil
