This salad takes a cue from a traditional Northern German dish of Matjes (Pickled Herring) with green beans, crispy bacon and boiled new potatoes. Pickled herring’s savory taste pairs well with them. It requires minimal preparation time and is a great alternative to a creamy potato salad.
Matjes have a softer, less briny flavor than standard pickled herring. This salad benefits of a more acidic herring flavor. Crisped bacon adds a savory, smoky edge. If you can’t find Matjes specifically, a good-quality pickled herring fillet will work as a substitute, though the flavor will be a bit more assertive.
Ingredients
- 1 lb (450 g) Yukon or Maris Piper potatoes, peeled
- 2 cups (300 g) green beans, ends trimmed and cut into 1.5-inch (3–4 cm) pieces
- 4 pickled herring fillets, cut into bite-size pieces
- 1 cup (225 g) bacon, diced
- Store-bought crispy fried onions, for garnish
- 4 boiled eggs, for garnish (optional)
Salad Dressing
- 1 tsp Dijon mustard
- 2–3 Tbsp (about 45 ml) apple cider vinegar, or to taste
- 1/4 cup (60 ml) vegetable stock or water
- 1/4 cup (60 ml) olive oil
- 2–3 Tbsp (10 g) chives, finely sliced, or to taste
- 2–3 Tbsp (10 g) fresh dill, finely chopped, or to taste
Preparation
1. Bring a pot of water to a boil. Add salt and the peeled potatoes. Cover and cook over medium heat until potatoes are tender, about 15–20 minutes.
2. Remove the potatoes from the saucepan with a skimmer and set aside in a bowl to cool. Reserve the potato water.
3. Bring the reserved potato water back to a boil. Add the green beans and cook for about 5 minutes, until al dente. Drain, run under cold water to keep their green color, then drain again and set aside to cool.
4. Heat a small skillet over high heat. Add the bacon and cook until crisp. Remove the bacon and place it on paper towels. Keep about 1 tablespoon of bacon fat and bits in the skillet. Add a splash of stock or water and scrape up the browned bits. Add the vinegar and bring to a quick boil, then pour into a small bowl and let cool.
5. Slice the potatoes and add the green beans to the sliced potatoes.
6. Make the dressing. Whisk the mustard into the cooled vinegar mixture. Slowly whisk in the olive oil, then season with salt and pepper. Pour the dressing over the potatoes and beans. Toss gently, taking care not to break up the potato slices.
7. Just before serving, add the pickled herring, bacon, chives, and dill. Toss again.
9. Garnish and serve.Sprinkle the crispy onions on top. Garnish with quartered boiled eggs, if using.
Notes
Dressing quantity: This can easily be doubled. Potatoes absorb a lot of it, so adjust to taste.
Salt: Be judicious when adding it — pickled herring and bacon are both salty.
