Herring, that briny preserved fish that is the star of so many Jewish tables, features prominently in this salad from The German-Jewish Cookbook. The creaminess of the cubed potatoes lend themselves nicely to the fish's tang. You can make this dish with pickled herring sold by the jar at most supermarkets or opt for freshly pickled herring at your nearest Polish, Russian, Scandinavian, German or Jewish deli. This hearty salad is best eaten balanced on a thin slice of rye bread.

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