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Ingredientes
- 2 med Carrots, peeled,sliced thin
- 2 med Beets
- 4 med Potatoes
- 1 med Onion, finely minced
- 2 x Dill pickles, finely minced
- 1/2 c. Herring fillets, fine chop'd
- 1 c. Lowfat sour cream
- 1 c. Mayonnaise
- 2 Tbsp. Prepared mustard
- 2 Tbsp. Sugar
- 2 Tbsp. Vinegar Minced parsley Sliced hard boiled egg
Direcciones
- In boiling water, cook the carrots for 3 to 5 min till tender. Drain and set aside. Boil the beets for 8 to 12 min till tender. Drain, peel, chop into small cubes and set aside. Boil potatoes in their jackets till tender but slightly hard (about 20 to 30 min). Drain, peel and cut into small cubes. In a large bowl, combine cubed potatoes, carrots and beets. Add in minced onion, pickles and herring. Mix well. In a small mixing bowl, combine lowfat sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well. Add in this dressing to the potato mix toss well to mix thoroughly. Garnish with minced parsley and sliced boiled Large eggs.
- Chill for several hrs (preferably overnight) before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 258 | 73% |
| Total Fat 29.21g | 37% |
| Saturated Fat 6.58g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 236mg | 10% |
| Potassium 495mg | 14% |
| Total Carbs 22.03g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.01g | 5% |
| Protein 2.86g | 5% |
