Think of this potato and herring salad with fresh dill and scallions as a lighter, summery spin on the classic "Herring Under a Fur Coat" (Shuba). Budget-friendly, straightforward, and wonderfully flavorful, this layered dish is often called a "White Shuba" in Eastern European culinary circles because it skips the traditional beet layer that dyes the salad purple. It pairs the timeless combination of cured fish and earthy potatoes with an abundance of fresh dill and a lighter dressing of mayonnaise and smetana (sour cream), making it feel much brighter than heavy winter appetizers. Using homemade mayonnaise and properly cooked eggs creates a balanced, tender layered salad that turns humble pantry staples into a worthy centerpiece for a family lunch.
Our appetizing potato and herring salad is ready! Garnished with black olive rings and fresh dill, it looks festive and inviting.
Ingredients
- 250 g (9 oz) lightly salted herring fillets (such as matjes or pickled herring in oil, drained)
- 2 hard-boiled eggs
- 400 g (14 oz) potatoes, boiled in their skins and cooled
- 40 g (1.4 oz) scallions (green onions)
- 25 g (0.9 oz) fresh dill
- 50 g (3.5 tbsp) mayonnaise
- 30 g (2 tbsp) smetana (sour cream)
- Salt and freshly ground black pepper, to taste
- Pitted black olives, for garnish
Ingredients for Homemade Mayonnaise
- 1 egg yolk
- 5 g (1 tsp) smooth yellow or mild Dijon mustard
- 35 g (2.5 tbsp) neutral vegetable oil
- Fresh lemon juice, salt, and sugar, to taste
How to Make Potato and Herring Salad
Whisk the mayonnaise with smetana (Eastern European sour cream) and season with salt and pepper to taste for a lighter dressing. If you have the time and inclination, make your own mayonnaise using an electric mixer or immersion blender—it will be ready in 5 minutes. Crack an egg and separate the yolk. Add mustard, a pinch of salt, and a pinch of sugar to the yolk. Start beating while drizzling in the vegetable oil drop by drop. Once the sauce thickens, stir in 1-2 teaspoons of lemon juice. It is that simple!
A blend of mayonnaise and sour cream creates a lighter, more delicate flavor. You can whip up the base sauce from scratch in just 5 minutes.
Break down the herring: cut off the head and tail, slice open the belly, and remove the innards. Peel off the skin and separate the fillets from the backbone, removing any pinbones. Rinse the fillets under cold water and pat them dry with paper towels. Dice the cleaned fillets into small cubes and arrange them in a single layer in a narrow oval serving dish (traditionally called a seledochnitsa, or herring dish).
Start with a base layer of diced herring. Be sure to remove any small bones and pat the fillets dry before cutting.
Finely chop the scallions. Scatter them evenly over the herring, giving them a gentle toss if you like.
Finely chopped scallions add a crisp bite and freshness that pairs naturally with the rich, salty fish.
Hard-boil the eggs and cool them in cold water. Grate the boiled eggs on the large holes of a box grater or chop them finely with a knife, then layer them over the herring and scallions. To keep the yolks bright yellow and prevent the whites from turning rubbery, cook the eggs properly: place them in cold water, bring to a boil, and immediately turn off the heat. Let them sit in the hot water for 10 minutes, then plunge them into an ice bath.
Spread the grated eggs evenly over the fish. To keep the yolks bright yellow, avoid overcooking the eggs and cool them promptly in ice water.
Gently press down the egg layer. Spread about one-third of the mayonnaise and sour cream dressing on top. You do not need to add salt at this stage, as the dressing is seasoned and the herring is already salty.
Coat the egg layer with dressing. There is no need to add extra salt here, as the herring and sauce provide plenty of seasoning.
Peel the cooled skin-on boiled potatoes, grate them on a coarse grater, and season lightly with salt. Layer the grated potatoes into the dish, shaping them into a neat “fur coat” mound over the base. To peel boiled potatoes effortlessly, transfer the cooked tubers directly from the boiling water into a bowl of ice water for a couple of minutes. If you score the skin all the way around first, it will practically slip right off without sticking or tearing.
Grate the cooled potatoes and shape them into a neat "coat" over the salad. Plunging the hot boiled potatoes into ice water makes peeling effortless.
Coat the potato layer generously with the remaining dressing, smoothing it over the top and sides.
Generously frost the top and sides of the potato layer with the remaining dressing so every layer stays moist and tender.
Finely chop the tender dill fronds, saving the stems for stock. Sprinkle the chopped dill evenly over the top of the salad.
Fresh dill not only brightens the presentation but also adds a wonderful herbal aroma. Use only the tender fronds.
Slice the black olives into thin rings. Arrange the olive rings down the center of the salad to resemble buttons on our “fur coat.”
Sliced black olives act as "buttons" on our potato coat, giving the dish a charming, recognizable presentation.
Refrigerate the finished potato and herring salad for a few hours before serving; the longer the layers meld and soak up the dressing, the better it tastes. Serve chilled with slices of dark rye bread. Delicious! Enjoy your meal! If you want to add a bright, tangy note to the dish, try finely dicing a pickled or fermented apple (mochonye yabloko, a traditional Slavic pantry staple, or simply a crisp tart apple) into one of the layers, or swap the scallions for quick-pickled red onions.
For those who prefer an even lighter dressing, mix the mayonnaise with thick Greek yogurt—the flavor remains rich while cutting down on calories. Store the salad in an airtight container in the refrigerator for up to two days, though it usually disappears from the table much faster. To prevent the potatoes from discoloring or turning gummy, grate them only after they have cooled completely.
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