Warm Potato Salad with Marinated Herring and Shallots

What you need

• 600 g (1 lb 5 oz) waxy potatoes, firm, similar size, unpeeled
• 4 (about 10 oz) marinated herring fillets, oil-packed or lightly pickled, drained
• 2 shallots, very thinly sliced
• 1 tbsp white wine vinegar
• 1 tsp mustard
• 3 tbsp olive oil
• 2 tbsp chopped parsley
• black pepper, freshly ground, to taste
• salt, for the potato water and the dressing

Method

Restated from the original video

1. 1

   Put the potatoes in a pot, cover with cold water, add a generous pinch of salt and bring to a boil.

2. 2

   Simmer until a knife slides into the largest potato without resistance, 18-25 min.

3. 3

   While they cook, mix the shallots with the vinegar, mustard and a pinch of salt in a large bowl. Leave for 10 min to soften the shallots.

4. 4

   Whisk the olive oil into the shallots and season with pepper.

5. 5

   Drain the herring, pat dry with paper towels and cut into pieces about 2 cm wide.

6. 6

   Drain the potatoes. While still hot, peel them, holding each in a clean cloth, and cut into slices 1 cm thick.

7. 7

   Toss the warm potatoes gently with the dressing and leave 10 min so they soak it up.

8. 8

   Lay the herring over the potatoes and scatter the parsley on top.

9. 9

   Serve warm or at room temperature.

Imported from goodto.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.