Golden kringel beet & potato salad Recipe

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Golden kringel beet & potato salad

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Categories:	Appetizers, Salads	Rating:	0
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Ingredients:

2	med	Carrots, peeled, sliced thin
2	med	Beets
4	med	Potatoes
1	med	Onion, finely chopped
2		Dill pickles, finely chopped
1/2	cup	Herring fillets, fine chop'd
1	cup	Sour cream
1	cup	Mayonnaise
2	tbsp	Prepared mustard
2	tbsp	Sugar
2	tbsp	Vinegar
		Chopped parsley
		Sliced hard boiled egg

Procedures:

1	Print source: toronto daily star, starweek, "chef"s showcase" recipe source: golden kringel bakery & deli, 870 broadway ave, toronto in boiling water, cook the carrots for 3 to 5 minutes until tender.
2	Drain and set aside.
3	Boil the beets for 8 to 12 minutes until tender.
4	Drain, peel, chop into small cubes and set aside.
5	Boil potatoes in their jackets until tender but slightly firm (about 20 to 30 minutes).
6	Drain, peel and cut into small cubes.
7	In a large bowl, combine cubed potatoes, carrots and beets.
8	Add chopped onion, pickles and herring.
9	Mix well.
10	In a small mixing bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well.
11	Add this dressing to the potato mixture toss well to mix thoroughly.
12	Garnish with chopped parsley and sliced boiled eggs.
13	Refrigerate for several hours (preferably overnight) before serving