Potato Salad with Herring & Za'atar Yoghurt
What’s more Dutch than fresh herring? Rich, full of flavour, tender yet firm. Herring with onions eaten raw is a classic of course, but it’s just as delicious in a salad! Try this potato-herring salad, with za’atar for an extra kick!
Bring a pan of cold water with a pinch of salt and the potatoes to the boil. Cook the potatoes for 15–20 minutes until tender, drain and leave to cool.
Cut the potatoes into bite-sized pieces. Slice the kohlrabi thinly and mix with the lime juice. Leave to stand for 5 minutes. In a bowl, combine the silver onions, gherkins, herring and kohlrabi with the potatoes.
In another bowl, mix the mayonnaise with the yogurt and za’atar, then fold the dressing through the salad. Garnish with the chervil and sprinkle with za’atar and salt.
