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| What You Need: |
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1 1-pound can pickled beets, sliced and diced small (drain and reserve liquid)
2 6-ounces jars wine-flavored pickled herring pieces, drained and diced small
1 green apple (unpeeled), cored and diced small
˝ pound new potatoes (unpeeled), cooked and diced small
˝ cup finely diced cooked beef or veal
2 tablespoons yellow onion, peeled and diced small
1/3 cup finely chopped dill pickle
THE DRESSING
6 tablespoons reserved beet liquid
2 tablespoons distilled white vinegar
1-2 tablespoons sugar
Pinch of freshly ground black pepper
Salt to taste
˝ cup heavy cream
GARNISH
2 hard-boiled egg yolks, chopped or grated
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| How To Cook: |
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1. Mix all of the ingredients for the salad in a salad bowl.
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2. Blend all of the dressing ingredients except the whipping cream.
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3. Stir the dressing into the salad.
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4. Whip the cream and gently fold into the salad.
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5. Garnish with the chopped or grated egg yolk.
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