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Smashed Potato Salad with Herring and Dill


A nice thing about being the cook of our household is that I can make whatever (mostly) food I like and the way I like it.

Potato salad is a popular dish and everybody knows what it is, but it’s probably one of the dishes that everyone has a specific idea of how it should be prepared.


There are a number of ways to make potato salad.

Along the way you make many decisions.

Large pieces of potatoes or small pieces?

What other ingredients?

Mayo or no mayo?….


I like a lot of other vegetables in my potato salad.

There were always cucumber slices in my mother’s potato salad but I usually go for other vegetables.

I like cucumber but it’s not my favorite thing in my potato salad (sorry mom!).

This time I added corn and radish, both of which I got at the local farmers market.


Another ingredient I added this time was smoked herring.

This one from Trader Joe’s is my favorite; Trader Joe’s has many other wonderful canned smoked fish and seafood as well.

This addition of protein makes this potato salad a great main dish for lunch.

If served with leafy salad or vegetable soup, that would be a wonderful lunch (or dinner) for me.


I won’t bore you by telling you too much about my favorite potato salad, but I’ll share just a few things that are important to me.

1. No mayo. We are on the 95% plant based diet (and Terry does not care for mayo).
2. Potatoes are lightly mashed so that they soak up tasty dressing.
3. Lots of vegetables, especially the ones that have crunchy texture.
4. Some kind of herb(s).

Smashed Potato Salad with Herring and Dill

2 tablespoons white vinegar
2 tablespoons sugar
salt and pepper
3~4 cups bite-sized potatoes, cooked and lightly smashed
4 radish, julienned
2 ears corn, cooked
dressing (2 tablespoons white vinegar, 2 tablespoons sugar, 1 tablespoon canola oil, 1/2 ~1 tablespoon Dijon mustard, salt, pepper)
fresh dill, chopped

1. Mix white vinegar and sugar. Pour the mixture over cooked potatoes. Mix. Salt and pepper.
2. Place the potatoes on a large plate.
3. Put radish and corn kernels over the potatoes.
4. Make dressing. Combine all the ingredients.
5. Serve the salad with the dressing (you may not need all) and fresh dill.


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