Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sardine | 100g canned drained | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Herring | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 medium potatoes, cooked,peeled,and diced (I prefer white or large new potatoes, which have a less grainy texture)
- 2 tart apples, peeled and diced
- 2 carrots, peeled,cooked,and diced
- 2 tablespoons dried onion flakes
- 2 medium dill pickles, diced or grated
- 3/4 cup diced pickled herring (optional) or salted herring (optional) or minced sardines (optional) or anchovies (optional)
- 1/8 teaspoon white pepper
- 2 cups cooked beets, peeled and diced
- 1 cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons beet juice
- 1/4 teaspoon salt
- 1 dash sugar
- crumbled bacon (optional)
- =
Directions
Combine the potatoes, apples, carrots, onion, pickles, white pepper, and herring (if you're using it).
Mix together the sour cream with the lemon juice, beet juice, salt, and sugar until well blended to make the sour cream dressing.
Traditionally (and this is how you would want to make it for a dinner party), just before serving you would carefully add the beets- because if the beets are added too long
before serving, the salad will turn a deep pink, whereas some people prefer it tinted only mildly pink; then you would turn into a salad bowl lined with crisp lettuce and serve chilled with the sour cream dressing mixture on the side.
However, I make the salad for picnics and potlucks and so I mix it all together - not worrying about any steps in preparation - just stir it all together at once, put it in the serving container, put crumbled bacon over the top, and let it chill for at least an hour before I let anybody at it; it comes out nicely bright pink, which I find attractive and kids like.