Elevate your traditional potato salad with Petrossian smoked herring marinated in oil. Simple yet refined, this salad combines the softness and creaminess of baby potatoes with the aromatic richness of smoked herring. For freshness and elegance, add fresh herbs! This recipe can also be prepared a few hours in advance for your picnics.
Preparation: 5 minutes • Cooking: 20 minutes
Ingredients for 4 people
- 600 g baby potatoes
- 1 jar of smoked herring marinated in oil
- 10 chives
- 6 sprigs of dill
- 6 sprigs of chervil
- Some pea shoots
- Some calendula petals
- Olive oil
- Salt, pepper
Instructions
- Wash the potatoes and cook them in a pot of cold salted water for 20 minutes.
- Meanwhile, rinse, dry, and chop the herbs.
- When the potatoes are cooked, drain them, halve the larger ones, and season with olive oil, salt, pepper, and the herbs (you may also add lemon and mustard if desired).
- Add the drained smoked herring and gently fold in.
- Serve the salad sprinkled with calendula petals and enjoy!
Photography: Aimery Chemin • Culinary Styling: Coralie Ferreira
