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Herring, Beef and Potato Salad

Even my German former in-laws loved this salad and raved about it. I do
believe they were amazed that an American could produce an acceptable
version of a classic German combination – herring, potatoes and beets!
The original recipe may have come from an ancient issue of Gourmet...

2 large boiling potatoes [firm cooking, not Russet]
1 pound cooked roast beef
12 ounces pickled herring, drained (reserve some liquid),
cut into cubes
1 cup sour cream
3/4 cup homemade or best-quality mayonnaise
1 tablespoon wine vinegar
1 teaspoon snipped fresh dill
1 teaspoon Dijon mustard
1 cup chopped dill pickles
1 cup chopped pickled beets
3/4 cup chopped red onion

In a saucepan of boiling salted water boil the potatoes for 20 minutes or
until they are tender. Drain them and let them cool. Peel the potatoes and
cut them into slices or cubes, as you prefer. (Mama Mizzi would most assuredly slice them and then insist that this is the only correct method.
What can I say? She should know...) Cut the roast beef into cubes.
In a bowl, combine the sour cream, mayonnaise, wine vinegar, dill and
Dijon mustard. Add a little reserved pickled herring liquid, enough to
bring the dressing to the consistency you prefer.
In a large bowl combine the potatoes, beef, herring, dill pickles, pickled
beets and red onion. Add the dressing and combine mixture well. Chill
the salad, covered, for at least 4 hours. Serve with buttered dark bread.
Serves 8. (Don't forget the beer! German beer, please...)

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Herring, anyone?
 

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