Kosher pickled herring potato salad recipe

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  • 15 mins to prepare and 15 mins to cook Takes: 15 mins to prepare and 15 mins to cook
  • 4 Serves: 4

Cook the potatoes in a saucepan of boiling water until soft – this will take about 15 minutes. Drain and set aside.

Mix the cherry tomatoes and rollmops together. Combine the mayonnaise, horseradish sauce, zest and juice of lemon, dill, capers and season well.

Stir the potatoes into the tomato and rollmops and coat with the mayonnaise mixture. Transfer to a salad bowl. To serve, garnish with sprigs of dill and slices of lemon. 

*Some Kosher products may only be available in limited stores.

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  • 500g potatoes – cut in half
  • a few cherry tomatoes, to garnish
  • 260g Rollmop herrings, drained and cut into 2 cm pieces
  • 3 tablespoons mayonnaise lite
  • 1 teaspoon horseradish sauce
  • zest and juice ½ lemon
  • 4 tablespoons fresh dill
  • 1 tablespoon capers
  • sea salt
  • freshly ground black pepper, to taste
  • To garnish
  • sprigs of fresh dill
  • slices of lemon
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Each serving contains
  • Calories 245 12%
  • Sugar 11g 12%
  • Fat 9g 13%
  • Saturates 2.1g 11%
  • Salt 1g 17%
of an adult's Reference Intake amount. Find out more
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