Zubereitung

1. 1

   Wash the potatoes and cook them in their skins in salted water until completely soft. Drain them, let them steam off briefly, peel them while still warm and leave them to cool.

2. 2

   Put the eggs into boiling water and hard-boil them until the white and yolk are completely set. Rinse them in cold water, peel them and leave them to cool.

3. 3

   Rinse the matjes fillets in cold water, pat them dry and cut them into strips about one centimetre wide. Keep them cool until you mix the salad.

4. 4

   Drain the beetroot and dice it finely. Peel the apples, core them and dice them, and cut the potatoes and gherkins into small cubes as well. Chop the onion finely and dice the eggs small.

5. 5

   For the dressing, stir the mayonnaise, natural yoghurt, gherkin brine, medium-hot mustard, sugar, salt and pepper until smooth.

6. 6

   Carefully mix all the prepared ingredients with the dressing until the beetroot has coloured the salad evenly pink. Fold in the chopped dill.

7. 7

   Leave the herring salad covered in the fridge overnight to steep and season it again with salt and pepper before serving.