🌎 US Military Family World Cookbook Project

2 lbs of boiled potatoes with their skin
2 lbs granny smith apples, quartered, cored, and thinly sliced ​
2 stalks celery
4 fillets of pickled herring, organic
2 spring onions
2 sprigs of dill
Dressing:
1 tablespoon mayonnaise
1 tbsp Greek yogurt (or cottage cheese)
1/2 freshly squeezed lemon juice
1 teaspoon mustard
Salt and pepper

Peel the potatoes and cut them into regular cubes. Wash the apples, remove the cores, and cut into cubes (keep the skin). Wash celery, remove the leaves, and cut into sections. Cut the onions into rings, keeping a little green. Cut herring fillets into small pieces. Wash and chop the dill (keep a few stems for decoration). Put all ingredients into a large bowl. Prepare the sauce: mix mayonnaise, Greek yogurt, mustard and lemon juice. Season generously. Pour the sauce into the bowl and mix gently. Put into your refrigerator. When ready to serve, divide the salad into individual bowls or dishes. Decorate with a few sprigs of dill.