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.
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.
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.
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
- Wash the potatoes thoroughly and cook them in their skins in salted water for 15–20 minutes until tender but not falling apart. Drain, cool, peel and cut into large cubes.
- Rinse the herring fillets under cold water to remove excess salt. If they are very salty, soak them in cold water or milk for 30 minutes, then pat dry with paper towels.
- Cut the herring into strips or larger cubes. Peel the apple (if the skin is tough), remove the core and cut into small cubes.
- Cut the pickled cucumbers into small cubes. Peel the onion and chop very finely.
- In a large bowl, mix the mayonnaise, sour cream, mustard and pickle brine. Season with pepper, taste and, if needed, add a little salt.
- Add the potatoes, herring, apple, pickles and onion to the dressing. Gently mix with a large spoon so as not to crush the potatoes.
- Finally, add the chopped dill and gently mix again. Chill the salad in the fridge for at least 30 minutes so the flavours can meld.
- Before serving, taste and, if necessary, adjust the seasoning with additional pickle brine or pepper.
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.
