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.
