Title: Scandinavian Potato Salad
Categories: Potato Ethnic Vegetable
Yield: 10 Servings
| 2 | | Pounds potatoes (about 6 med |
| 1 1/2 | c | Mayonnaise or salad Dressing |
| 1 | tb | Vinegar |
| 1 | tb | Prepared mustard |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | md | Stalks celery, chopped (about 1 cup) |
| 1 | md | Onion, chopped (about 1/2 cup) |
| 4 | | Hard-cooked eggs, chopped |
| 1 | | Jars (8 ounces) pickled herring Drained and chopped |
| 1 | cn | (8-1/4 ounces) julienne beet Drained |
| 1 | ts | Dried dill weed |
Prepare and cook potatoes; cool slightly. Cut into cubes (about 6 cups).
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic
bowl. Add potatoes, celery and onion; toss. Stir in eggs, herring, beets
and dill weed. Cover and refrigerate at least 4 hours. 10 SERVINGS (ABOUT
3/4 CUP EACH); 400 CALORIES PER SERVING.