Harengs Pommes à l'Huile (Herring and Potato Salad with Mustard Vinaigrette)
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Ingredients
- 4 rollmop herrings
- 600 g new potatoes
- 2 shallots, finely sliced
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 10 g fresh chives, snipped
Nutrition (per serving)
- Calories
- 326 kcal
- Protein
- 14.1 g
- Carbohydrate
- 27.4 g
- of which sugars
- 5.1 g
- Fat
- 17.6 g
- of which saturates
- 3 g
- Fibre
- 2.9 g
- Salt
- 1.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes in salted water for 15-18 minutes until tender, then drain and halve while still warm.
- 2
Whisk the dijon mustard, white wine vinegar and olive oil together with a little seasoning.
- 3
Toss the warm potatoes with the dressing and shallots.
- 4
Cut the rollmop herrings into thick slices and scatter over the potatoes.
- 5
Scatter with chives and serve at room temperature.
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