Herring Potato Salad

Total Time: 25 minutes

Preparation: 15 minutes

Cooking: 10 minutes


  • 4 ready-to-eat herring fillets (maatjes)
  • 500 g waxy potatoes
  • 1 red onion
  • 1 apple
  • 150 g snap peas
  • 1 bunch of radishes
  • 1 cucumber
  • 2 tbsp capers
  • Olive oil
  • Salt and pepper

For the Dressing:

  • 1 tbsp mayonnaise
  • 4 tbsp sherry vinegar
  • 2 tbsp chopped chives
  • 2 tbsp chopped dill
  • 5 tbsp thick Pretexte culinary cream


  1. Peel the potatoes and cut them into cubes. Cook them in lightly salted water.
  2. Clean the snap peas and cut them in half. Blanch them in salted water for 5 minutes. Drain and refresh under cold water.
  3. Prepare the dressing.
  4. Mix the mayonnaise, vinegar, and fresh herbs with the thick Pretexte culinary cream. Season with salt and pepper.
  5. Drain the potatoes and let them cool.
  6. Thinly slice the red onion.
  7. Remove the seeds from the cucumber and cut it into half-moons.
  8. Slice the radishes and dice the apple.
  9. Mix the sliced red onion, cucumber, snap peas, apple, capers, and radishes with the diced potatoes.
  10. Place the herring fillets on top and garnish with some additional dill sprigs. Serve the dressing on the side.