Potato Salad with Herring

I have some leftover red potatoes after making the Manhatten Tuna Chowder and I have been reading that we need to eat more herring. I opened some herring from the Talin Market the other day and now I need to use it up. Here is the online version of the recipe. Although this calls for bottled beets, you could use fresh. I will use the pickles that I canned last summer. I will also cut the herring into very small pieces so they don't compete with the meatballs that I'm serving with this dish.

serves 4

salt and freshly milled white pepper
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

method

1. Half fill a medium-sized saucepan with water and add a generous pinch of salt. Scrub the potatoes under running water, add them to the saucepan, bring the water to the boil and boil the potatoes in their skins for 25 - 30 minutes.

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.