Description
This salad is commonly known in Russia as a ‘Herring under the Winter Coat Salad.’ It is a must for every Russian holiday, however, you have to have a taste for herring and beets. Every Russian craves this salad, but my American hubby doesn’t care for it. I use a clear bowl for this salad so that you could see all ingredients in it.
Ingredients
- 3 whole russet potatoes
- 2 large carrots, peeled
- 2 beets, washed with tops and bottoms removed
- ½ yellow onion, chopped
- 1 (12 ounce) jar herring fillets, packed in oil
- 6 tablespoons mayonnaise
- salt and ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Cook the potatoes
- carrots
- and beets in the boiling water until cooked but still firm
- 15 to 20 minutes for the potatoes
- 25 to 30 minutes for the carrots
- and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes
- carrots
- and beets
- keeping them separate.
- Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes
- then a layer of about half the carrot
- and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 55 mins
Servings: 20