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German Red Herring Salad (Roter Heringssalat)

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A creamy, tangy, and colorful German salad made with pickled herring, apples, beets, onions, and pickles tossed in a pink sour cream–mayonnaise dressing, traditionally served chilled with potatoes, eggs, or bread.

Ingredients

  • 8 oz pickled (soused) herring fillets, drained and diced
  • 2 medium apples, cored and diced
  • 2 medium cooked red beets, diced
  • 1 small yellow or red onion, finely diced
  • 2 German-style pickles, diced
  • 2 tbsp pickle juice
  • 2 tbsp sunflower oil
  • 1 tbsp white wine vinegar
  • 1/2 tsp sea salt
  • 1 tsp sugar
  • 1 tsp German yellow mustard
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1/4 cup German mayonnaise
  • 1 tbsp fresh dill, chopped
  • Optional for serving: boiled potatoes, hard-boiled eggs, or crusty bread

Instructions

  1. Whisk together pickle juice, oil, vinegar, salt, sugar, and mustard until emulsified. Stir in sour cream, heavy cream, mayonnaise, and dill to form the dressing.
  2. Place diced herring, apples, beets, onions, and pickles in a large bowl.
  3. Pour dressing over the mixture and gently fold until well coated.
  4. Cover and refrigerate for at least 1–2 hours, ideally overnight, to allow flavors to meld.
  5. Serve chilled with boiled potatoes, slices of hard-boiled egg, or on crusty bread.

Notes

  • The red beets naturally tint the dressing a pink-red color, a signature feature of this salad.
  • Fresh dill adds authentic flavor, but parsley may be substituted.
  • Adjust dressing consistency with more cream (thinner) or more sour cream/mayo (thicker).
  • Best enjoyed within 1–2 days for optimal freshness.

Nutrition

Find it online: https://familydinnercooking.com/german-red-herring-salad-roter-heringssalat/