Hearty Herring Salad with Beetroots, Onions, Potatoes and Apple
Cook potatoes and beetroots in separate pots with plenty of water for 30-40 minutes, drain and cool. Peel potatoes and beetroots and cut into small cubes. Peel onion and chop finely. Drain pickles and dice finely.
Peel apple, quarter and core, cut into small cubes and drizzle with lemon juice.
Rinse herring in cold water, pat dry and cut crosswise into wide strips.
Combine potatoes, beetroots, onion, pickles and apple, mix well. Add herring.
Mix vinegar with mustard, 2 tablespoons of water and oil, season with salt and pepper, whisk well. Add parsley. Toss salad with the dressing well and refrigerate for 1 hour. Hard boil eggs, peel and cut into quarters. Season salad before serving again and place into bowls. Top each bowl with 2 egg quarters and serve.