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The starter, Regional

Herring and potato salad

Herring and potato salad is a northern French starter for 6 people, with marinated herring over warm potatoes sharpened with mustard and red onion. It takes 25 minutes of active work, can be made in the morning for the evening, and stays very easy at €2.40 per person. The trick is seasoning the potatoes while they're still warm so they soak up the dressing fully.

Marinated herring over warm potatoes and red onion, sharpened with mustard, the classic bistro dish from northern France.

Herring and potato salad
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€2.40
Calories per person
360 kcalcalculated by Kiloach, your weight coach

Marinated herring, tangy and slightly salty, meets soft ratte potatoes that drank up a mustard dressing while still warm. Red onion adds crunch, cornichons a sharp bite, parsley a fresh note. It's a straightforward starter, no fuss, that wakes up the appetite before a richer main course.

This starter works year round, but it really shines in fall and winter, set on a family table or shared with friends on a Sunday evening. It leads well into a braised meat dish or a festive main, and its low cost leaves room in the budget for dessert.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 35 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

In the morning, cook and peel the potatoes while warm, then toss them with the dressing so they soak it up all day. Just before guests arrive, slice the onion, chop the cornichons and parsley, and cut the herring. At serving time, plate everything and serve at room temperature rather than straight from the fridge.

The ingredients

6 people

Fish counter

  • Marinated herring fillets 400 g

Fruits and vegetables

  • Ratte potatoes 700 g
  • Red onion 1
  • Parsley 1 bunch

Pantry

  • Cornichons 6
  • Mustardoften in the pantry 1 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the unpeeled potatoes in salted water until tender. 20 min

    Start them in cold water for even cooking.

  2. Peel them while warm, slice into rounds, and drizzle with vinegar. 10 min

    Peel with a paring knife and hold them with a kitchen towel.

  3. Make the dressing with the mustard, oil, salt, and pepper, then toss it with the potatoes. 5 min

    Pour the dressing on right away, while the potatoes are still hot.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the red onion, chop the cornichons and parsley, and cut the herring fillets. 10 min

    Soak the onion in cold water for ten minutes to soften its bite.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the potatoes on plates, lay the herring on top, then add the onion, cornichons, and parsley.

    Serve at room temperature, cold mutes the flavors.

Our tips to get it right

  • Pick ratte potatoes of even size so they all cook at the same rate, without some turning mushy while others stay firm.
  • Taste the dressing before mixing it into the potatoes, the herring is already salty, so don't overdo the salt.
  • If raw red onion feels too sharp for you, soak the slices in cold water with a splash of vinegar for ten minutes.

The variations

  • Swap the marinated herring for flaked smoked mackerel for a milder, less tangy version.
  • For a fish free version, replace the herring with hard boiled eggs cut into wedges, keeping the same dressing and potatoes.
  • For kids who aren't used to herring, serve the potatoes separately with a mild dressing and keep a few herring slices on the side, unmixed.

What to serve it with

  • Buttered rye bread
  • A glass of dry white wine
  • A light soup afterward

Storage

Keeps for 2 days in the fridge in a closed container, ideally with the potatoes and garnish stored separately. It doesn't freeze well because of the herring and already dressed potatoes. Take it out of the fridge 20 minutes before serving so the flavors come back.

Questions about this recipe

Can I use smoked herring instead of marinated herring?

Yes, but the flavor changes, smoked herring is drier and less tangy. Add a bit more vinegar to the dressing to bring back the balance of the dish.

What potato should I use if I can't find ratte potatoes?

Charlotte or fingerling potatoes work well, they keep the same firm texture after cooking. Avoid floury potatoes, they tend to break down into mush in the dressing.

How do I plate this to make it look nice?

Arrange the potato slices in a circle or a line, then lay the herring fillets on top without covering them completely. Scatter the onion, cornichons, and parsley just before serving to keep the colors bright.

Can I double the recipe for a bigger crowd?

Yes, this salad scales up easily, just keep the same proportions. Use a dish large enough so the potato slices don't get crushed on top of each other.

Can a herring and potato salad be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a herring and potato salad?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a herring and potato salad?

About 360 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a herring and potato salad cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mustard. Remember to ask your guests about their allergies before putting your menu together.

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