Pickled Herring with New Potatoes

I should have included this recipe among my personal favorites and memories. In 1975, while in Germany for my brother’s wedding, we went, after days of feasting, to a local restaurant to recover. They brought to the table an earthenware crock of herring in sour cream. It was nothing like the usual dried-out, astringent herring, but was simultaneously soft and firm. The cream was fresh and velvety. With the herring came a bowl of hot boiled Northern European potatoes, which are a dream, and