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Kimberly Thies
Beet-herring potato salad
A tasty Dutch recipe. The main course contains the following ingredients: fish, potatoes (solid), cooked beet ((500 g), peeled), Dutch (new herrings), whipped cream (125 ml), Dijon mustard, dill ((15 g), finely chopped), capers (a 100 g) and red onion (in wafer thin rings).
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Ingredients
Directions
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Peel the potatoes, cut into pieces and boil in water with salt in 15 minutes until tender. Drain and allow to cool slightly.
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Meanwhile, cut the beetroot into pieces. Remove the tail of the herring and cut into 1 cm pieces.
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In a bowl, whip the whipped cream, mustard, dill, 1 tbsp of water from the jar of capers and pepper and salt into a dressing. Put the potatoes, beetroot, capers and herring in a large bowl and pour the dressing through. Divide the onion rings and serve.
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Nutrition
430Calories
Sodium11% DV260mg
Fat29% DV19g
Protein38% DV19g
Carbs14% DV41g
Fiber24% DV6g
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