• 1 salt herring
• 2 boiling potatoes (1 pound)
• 1 Bermuda onion, chopped
• 1 large tart apple, cored and chopped, but not peeled
• 2 large dill pickles, chopped
• 18-ounce jar of pickled beets, chopped, brine reserved
• ½ pound ham, chopped
• 2 teaspoons dry mustard
• 2 tablespoons cider vinegar
• ¼ cup reserved brine from pickled beets
• 1 teaspoon sugar
• ½ cup sour cream
• ½ teaspoon salt
• freshly ground white pepper to taste
• 2 hardboiled eggs, peeled and sieved
• Parsley

The night before making the salad, soak the salt herring in milk or buttermilk to cover. The next day, rinse it, remove the backbone, and chop coarsely.

Boil the potatoes in salted water until tender. While still warm, peel and chop them coarsely. Put them in a large bowl.

Add the onion, apple, pickles, beets, ham and herring. Mix well.

To make the dressing, mix the dry mustard with the vinegar until smooth. Stir in the reserved beet brine. Add the sugar, sour cream, salt and pepper. Mix well.

Pour the dressing over the salad and toss until all the ingredients are coated. Cover the bowl with aluminum foil and let stand at room temperature for 1 hour, then chill in the refrigerator for at least 6 hours, or overnight, before serving.

Just before serving, mound the salad on a large platter and garnish with the sieved hard-boiled eggs. Strew some parsley around the base of the salad.