Instructions

1. In a large pot, add the new potatoes and cover them with salted water. Bring to a boil and cook for 15-20 minutes or until tender. Drain the potatoes and allow them to cool slightly.
2. While the potatoes are cooling, prepare the dressing. In a bowl, mix together the sour cream, lemon juice, salt, and black pepper until smooth and well combined. Adjust seasoning to taste.
3. Slice the pickled herring fillets into bite-sized pieces and set aside.
4. Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size.
5. In a large serving dish, layer the sliced red onion, pickled herring, and new potatoes.
6. Drizzle the prepared sour cream mixture over the layered ingredients and sprinkle with fresh dill.
7. Gently toss all components together to ensure the flavors are well distributed.
8. For best results, refrigerate the dish for at least 1 hour before serving to allow the flavors to meld.
9. Serve chilled, accompanied by slices of hearty rye bread for a traditional touch.