Classic German Herring and Potato Salad Heringssalat Recipe
This version of German herring salad combines herring, potatoes, pickles and apple in a creamy, slightly tangy dressing. In Germany it often appears on winter buffets, on New Year’s Eve or as a hearty supper with a slice of dark bread. The flavour is similar to Polish herring salad, but it is more potato-forward and milder in seasoning.
Heringssalat is a classic of North German cuisine, often served in winter and on New Year’s Eve buffets. Unlike many Polish versions, there is less herring here and more potatoes, which makes it a full meal rather than just an appetizer.
This Heringssalat balances salty herring, creamy dressing and tender potatoes in a way that is both comforting and festive. It’s ideal for buffets and parties, as it can be prepared in advance and tastes even better after resting in the fridge.
Why this version works
- Potatoes cooked in their skins keep their shape and have a pleasantly firm center.
- Thoroughly drying the herring and pickles prevents the dressing from becoming watery and losing its creamy texture.
- Pickle brine replaces part of the vinegar, giving natural acidity without a harsh edge.
- Larger pieces of herring and smaller cubes of apple/pickles create a balanced bite in every spoonful.
Chef's tips
Choose firm, waxy potatoes so they hold their shape and don’t turn mushy when mixed. Adjust the salt only at the very end, after the salad has rested a bit – both the herring and the pickle brine add saltiness over time.
How to serve
Serve as part of a cold buffet with other salads, breads and cheeses, or as a standalone supper with plenty of dark bread. It also works well in small glasses or bowls as an elegant starter for a winter menu.
Watch out for
- Don’t cut the potatoes while they’re still warm – they’ll smear and soak up too much dressing.
- Don’t overdo the salt in the dressing before adding the herring; the flavor intensifies noticeably after chilling.
- Over-mixing will turn the potatoes into a puree and the salad will lose its pleasant texture.
Ingredients
- herring fillets a la matjes in brine, not in oil - 300 g
- potatoes waxy, salad potatoes - 500 g
- apple tart or sweet-tart - 1 piece
- pickled cucumber medium - 2 piece
- onion small - 1 piece
- mayonnaise - 3 tablespoons
- sour cream 12–18% fat - 3 tablespoons
- mustard mild, e.g. delicatessen-style - 1 teaspoon
- pickle brine from pickled cucumbers, for seasoning - 2 tablespoons
- dill chopped, fresh or frozen - 2 tablespoons
- black pepper freshly ground, to taste
- salt carefully, the herring is salty
Preparation
- Scrub the potatoes thoroughly and cook them in their skins in salted water for 15–20 minutes, until a small knife goes in with slight resistance. Drain and leave to cool completely so they can firm up slightly inside.
- Peel the cold potatoes and cut them into large, clearly defined cubes. The pieces should keep their shape when mixed – avoid very thin slices, which easily fall apart in the dressing.
- Rinse the herring fillets under cold water. If they are very salty when you taste them, soak them for 30 minutes in cold water or milk, then pat completely dry with paper towels until the surface looks matte.
- Cut the herring into strips or larger cubes so each piece is noticeable in the mouth. Peel the apple if the skin is tough, remove the core and cut into small cubes just before adding so it doesn’t brown.
- Cut the pickled cucumbers into small cubes, transfer to a sieve and gently squeeze with your hand or a paper towel until they stop dripping. Peel the onion and chop it very finely so you don’t get sharp, large chunks.
- In a large bowl, mix the mayonnaise, sour cream, mustard and pickle brine. The dressing should be smooth and slightly runny, no thicker than heavy cream; season with freshly ground pepper and taste before adding any salt.
- Add the potatoes, herring, apple, pickles and onion to the dressing. Gently fold with a large spoon, lifting the ingredients from the bottom, until everything is evenly coated and the potatoes still have sharp edges rather than being mashed.
- Add the finely chopped dill and gently mix once more. The salad should look colorful: white potatoes, green dill, pinkish pieces of herring and pale apple without brown edges.
- Cover the salad and refrigerate for at least 30 minutes, preferably for a few hours. Before serving, taste – if it seems too mild, add a bit more pickle brine, pepper or a pinch of salt and give it a brief mix.
Storage
Store the salad in an airtight container in the refrigerator and consume within 1–2 days. Stir gently before serving again, and always keep it well chilled because of the fish and dairy in the dressing.
This salad brings back the cosy feel of German winter gatherings: simple ingredients, bold flavours and a creamy dressing that ties everything together. It’s a great way to introduce herring to those who might be hesitant about stronger fish dishes.
