By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
250 cal · 75 min
Dressed Herring Salad
Recipe GLPRe1783b5b751ff0
A classic Eastern European layered salad featuring pickled herring, root vegetables, and creamy mayo. Tender boiled potatoes, carrots, and beets are grated and arranged in colorful alternating layers with chopped herring and mayo, then left to rest so the flavors meld together. Serve chilled as an elegant appetizer or light meal.
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Ingredients
1 pound pickled herring
3 medium potatoes
2 large carrots
3 medium beets
¾ cup mayonnaise
Directions
Bring a large pot of salted water to a boil. Add the potatoes and carrots, and cook together until a fork easily pierces the vegetables, about 45–50 minutes. In a separate pot, boil the beets in salted water for 45–60 minutes until very tender. Drain all vegetables and let cool until comfortable to handle. Peel away the skins and set aside.
Chop the pickled herring into small, bite-sized pieces.
Grate the cooled potatoes, carrots, and beets using the large holes of a box grater or a food processor.
In a shallow serving dish or on a large platter, spread the chopped herring as the first layer on the bottom. Top with a layer of grated potato, then spread a thin, even layer of mayonnaise over the potatoes.
Add a layer of grated carrot, followed by another thin layer of mayonnaise.
Finish with a final layer of grated beets and spread the remaining mayonnaise over the top.
Cover loosely and refrigerate for at least 1 hour to allow the flavors to blend before serving. The salad can be prepared up to 4 hours ahead.
Comments
This Russian classic requires pickled herring, which chains like Harris Teeter and Kroger stock but not prominently—budget an extra few minutes hunting the international or seafood aisle, or a special trip to an Eastern European market if you want quality. The ingredient list itself is cheap and available (potatoes, carrots, beets, mayo from any major chain), keeping cost per serving around $1.50 to $2.00, but the stated 75 minutes ignores the boiling and cooling time for root vegetables; expect 90 minutes total, with much of it hands-off. This is a same-night salad meant to be assembled and chilled before serving, so leftovers keep well refrigerated for 2–3 days, making it excellent for meal prep or entertaining. It's not fussy once you start, but it's a commitment for a weeknight rather than a quick dinner, and the herring sourcing is the real catch.
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