Golden Kringel Beet and Potato Salad

8 hours Prep: 40 minutes Cook: 0 minutes

284 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	each	carrots	md, thin, peeled, sliced
2	each	beets	md
4	each	potatoes	md
1	each	onion	md, finely chopped
2	each	pickles, dill	finely chopped
1/2	cup	fish fillets	herring, fine chopped
1	cup	sour cream
1	cup	mayonnaise
2	tablespoons	prepared mustard
2	tablespoons	sugar
2	tablespoons	vinegar
1	x	parsley leaves	chopped
1	each	egg	hard boiled, sliced

Directions

In boiling water, cook the carrots for 3 to 5 minutes until tender.

Drain and set aside.

Boil the beets for 8 to 12 minutes until tender.

Drain, peel, chop into small cubes and set aside.

Boil potatoes in their jackets until tender but slightly firm (about 20 to 30 minutes).

Drain, peel and cut into small cubes.

In a large bowl, combine cubed potatoes, carrots and beets.

Add chopped onion, pickles and herring.

Mix well.

In a small mixing bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well.

Add this dressing to the potato mixture toss well to mix thoroughly.

Garnish with chopped parsley and sliced boiled eggs.

Refrigerate for several hours (preferably overnight) before serving.

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Nutrition Facts

Serving Size 203g

Amount per Serving

Calories 284 53% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 44mg	15%
Sodium 433mg	18%
Total Carbohydrate 32.0g	11%
Dietary Fiber 2.0g	10%
Sugars 7.0g
Protein 4.0g	8%

Vitamin A	58%		Vitamin C	14%
Calcium	6%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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