*  Exported from  MasterCook  *

                   GOLDEN KRINGEL BEET & POTATO SALAD

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       md           Carrots, peeled,sliced thin
  2       md           Beets
  4       md           Potatoes
  1       md           Onion, finely chopped
  2                    Dill pickles, finely chopped
    1/2   c            Herring fillets, fine chop'd
  1       c            Sour cream
  1       c            Mayonnaise
  2       tb           Prepared mustard
  2       tb           Sugar
  2       tb           Vinegar
                       Chopped parsley
                       Sliced hard boiled egg

 In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain
 and set aside. Boil the beets for 8 to 12 minutes until tender. Drain,
 peel, chop into small cubes and set aside. Boil potatoes in their jackets
 until tender but slightly firm (about 20 to 30 minutes). Drain, peel and
 cut into small cubes.
 In a large bowl, combine cubed potatoes, carrots and beets.  Add chopped
 onion, pickles and herring.  Mix well.
 In a small mixing bowl, combine sour cream, mayonnaise, mustard, sugar,
 vinegar and stir to mix well.  Add this dressing to the potato mixture
 toss well to mix thoroughly.  Garnish with chopped parsley and sliced
 boiled eggs.  Refrigerate for several hours (preferably overnight) before
 serving.



                  - - - - - - - - - - - - - - - - - -