*  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.
  
 
 
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