HERRINGSALAT
10 herrings
3 medium onions (or 1 very large one)
1 lb. bologna
1 jar red beets
1 lb. walnuts
1 large tangy apple
2 cups mayonnaise
1/2 lb. potatoes
The day ahead boil the potatoes in their skins and peel while still hot. Clean, gut, bone
and cut the herrings into halves. Wash again let them stand in water for a day (replace
water from time to time).
The following day, cut the herrings into bite sized bits and pieces. Peel and dice
the apple and onions. Dice or chop the walnuts, drained beets (reserve the juices),
bologna and potatoes. Combine the juices from the beets, mayonnaise and the onion
dices. Combine the remaining ingredients in a large bowl, then add and mix in the
mayonnaise mixture.