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Potato Salad with Red Beet

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Description Edit

Servings: 1

Ingredients Edit

Garnish Edit

Directions Edit

  1. Peel the potatoes, carrots and beets, and core and peel the apples and cut them all in small tiny cubes.
  2. Fillet the herring, removing the skin and even the smallest bones and cut in cubes.
  3. Mix sour cream, mustard, salt and sugar together to make a sauce.
  4. Mix all the salad vegetables and meat with the sauce.
  5. Keep covered in the fridge for an hour or two, and take out about one hour before serving.
  6. Put a nice heap of salad in a dish or a bowl, cover the surface with finely chopped eggs, egg slices or segments, and decorate with chopped spring onion.

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