Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
Known as “Harengs Pommes à l’Huile”, this traditional Pickled Herring and Potato Salad is a classic Bistro starter in France. The tang of the pickled herrings compliments the creaminess of simple boiled potatoes, all bound together with a tangy red onion vinaigrette. This humble dish is often served during Winter as it is nutritious, packed with good fats from the fish and very satisfying. This is a quick, easy and affordable recipe to recreate at home. I love to make it when I yearn for a satisfying yet healthy-ish starter…
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3 tbsp (45ml) Extra Virgin Olive Oil
- 2 tbsp lemon juice (about 1 lemon)½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp dijon mustard
- 5-6 sprigs fresh parsley, stemmed and roughly choppedA handful of fresh dill, stemmed and roughly chopped
- ½ red onion, peeled and sliced in half rounds
- 1 lb (450G) potatoes (yukon gold)
- 1 tbsp salt
- About 20-25 chunks pickled herring (4 rollmops, chopped in large chunks)
Instructions
- 1
Make sure you read the cooking notes (above) before you start.
- 2
Step 1 - In a small bowl, combine the EVOO, lemon juice, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, chopped parsley, chopped dill and red onion. Toss to combine. Cover the bowl with plastic film and refrigerate for at least 30 minutes, to cut off the edge of the red onion.
- 3
Step 2 - Place the potatoes (peeled or unpeeled) in a large pot and cover by an inch of water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch.
- 4
Step 3 - Slice the potatoes into 1 inch thick slices and arrange in 4 individual bowls or plates. Place 4-5 pieces of herring on top (per person) and drizzle generously with the vinaigrette. Serve immediately.