Herring, Potato and Dill Salad
1kg/2¼lb new potatoes
8 gherkins (cornichons), thinly sliced
450g/1lb sweet cured herrings, drained and sliced
For the creamy dressing
4 tbsp natural yogurt
4 tbsp mayonnaise
4 tbsp chopped fresh dill
dash of lemon juice
1 Put the potatoes in a pan of cold water, bring to the boil and cook for 15–20 minutes until tender. Drain, then cut in half.
2 To make the dressing, mix the yogurt, mayonnaise, dill and lemon juice together in a bowl.
3 Put the potatoes, gherkins and herrings in a bowl with the dressing. Toss together lightly and serve.