675 g (1 1/2 lb) new potatoes
4 pickled herring fillets
1 large onion
1 large, fairly sour apple
225 g (8 oz) bottled beetroot
100 g (4 oz) cocktail gherkins
3 tablespoons mayonnaise
5 tablespoons low fat natural yogurt
1 tablespoon wine vinegar
2. Rinse the herring in cold water, pat dry and cut it into squares. Cut the onion into rings. Peel, quarter, core and dice the apple. Drain the beetroot in a sieve and cut it into cubes, reserving 2 tablespoons of the juice. Slice the gherkins.
3. Beat the mayonnaise with the beetroot juice, yogurt, vinegar and pepper. Drain the potatoes, leave them to cool, remove the skins and slice. Gently mix the potatoes with the herring, onion rings, apple, gherkins and beetroot in a large bowl.
4. Fold the dressing into the salad, cover the bowl and leave to stand for a few minutes before serving. Season to taste with salt.