Potato Salad With Herring And Horseradish
Posted by: jack Wed, 4 May 2005, at 6:37 a.m.


Quote: “There is a vast difference between the savage and the civilized man, but it is never apparent to their wives until after breakfast.”
Helen Rowland (1876-1950) A Guide to Men

Yields 6 servings. Adapted from "The Book of Jewish Food," by Claudia Roden.
Preparation time: 15 minutes; cooking time: 20 minutes; chilling time: 1 hour

Ingredients:
1 pound new potatoes
3 tablespoons grated horseradish
Juice of 1 lemon
3 pickled herring fillets, rinsed, patted dry, cut into 2-inch pieces
2 ribs celery, thinly sliced
1 onion, finely chopped
1-1/4 cups sour cream

Directions:
Heat a large saucepan of salted water to a boil; add potatoes. Cook until tender, 20 minutes. Peel; cut into thick slices.
Combine potatoes with remaining ingredients in large bowl; toss to coat. Refrigerate for at least 1 hour before serving.
Each serving contains approximately 197 calories (54 percent of calories from fat), 12 grams total fat (6 grams saturated fat), 22 milligrams cholesterol, 17 grams carbohydrates, 5 grams protein, 133 milligrams sodium, 2 grams fiber.