Directions:
- In boiling water cook the carrots for 5 minutes then drain well and set aside.
- Boil beets for 12 minutes then drain, peel and chop into small cubes and set aside.
- Boil potatoes in their jackets until tender but slightly firm about 30 minutes.
- Drain peel and cut potatoes into small cubes.
- In a large bowl combine cubed potatoes, carrots and beets.
- Add chopped onion, pickles and herring then mix well.
- Combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well.
- Add this dressing to the potato mixture then toss well to mix thoroughly.
- Garnish with chopped parsley and sliced boiled eggs.
- Refrigerate for several hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.16 Kcal (1500 kJ) | ||
| Calories from fat | 240.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.7g | 41% | |
|---|---|---|---|
| Cholesterol | 56.31mg | 19% | |
| Sodium | 395.89mg | 16% | |
| Potassium | 505.67mg | 11% | |
| Total Carbs | 23.77g | 8% | |
| Sugars | 9.24g | 37% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.1mg | 6% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 169.48 Kcal (710 kJ) | ||
| Calories from fat | 113.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.63g | 41% | |
|---|---|---|---|
| Cholesterol | 26.65mg | 19% | |
| Sodium | 187.34mg | 16% | |
| Potassium | 239.28mg | 11% | |
| Total Carbs | 11.25g | 8% | |
| Sugars | 4.37g | 37% | |
| Dietary Fiber | 1.66g | 14% | |
| Protein | 3.24g | 14% | |
| Vitamin C | 2.3mg | 8% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 0.5mg | 6% | |
| Calcium | 45.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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