| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Salads |
8 |
Servings |
INGREDIENTS
| 2 |
md |
Carrots, peeled,sliced thin |
| 2 |
md |
Beets |
| 4 |
md |
Potatoes |
| 1 |
md |
Onion, finely chopped |
| 2 |
|
Dill pickles, finely chopped |
| 1/2 |
c |
Herring fillets, fine chop'd |
| 1 |
c |
Sour cream |
| 1 |
c |
Mayonnaise |
| 2 |
tb |
Prepared mustard |
| 2 |
tb |
Sugar |
| 2 |
tb |
Vinegar |
|
|
Chopped parsley |
|
|
Sliced hard boiled egg |
INSTRUCTIONS
In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain
and set aside. Boil the beets for 8 to 12 minutes until tender. Drain,
peel, chop into small cubes and set aside. Boil potatoes in their jackets
until tender but slightly firm (about 20 to 30 minutes). Drain, peel and
cut into small cubes. In a large bowl, combine cubed potatoes, carrots and
beets. Add chopped onion, pickles and herring. Mix well. In a small
mixing bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and
stir to mix well. Add this dressing to the potato mixture toss well to mix
thoroughly. Garnish with chopped parsley and sliced boiled eggs.
Refrigerate for several hours (preferably overnight) before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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