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Sildesalat (Danish Smoked Herring, Beet, and Potato Salad)

Smoked herring, boiled potatoes and beets, and mustard make a refreshing salad to serve on dark rye as part of a Danish-style smørrebrød platter with crisp gherkins. From: Saveur Makes about 3 cups

Kosher salt, to taste
1 russet potato, peeled and quartered
8 oz. smoked herring, finely chopped
6 oz. boiled beets, finely chopped
2 tbsp. Dijon mustard
½ yellow onion, finely chopped
Freshly ground black pepper, to taste

Bring a medium saucepan of salted water to a boil and add potato. Cook until tender, 16–18 minutes; drain and let cool. Finely chop and transfer to a large bowl, along with herring, beets, mustard, onion, salt, and pepper. Toss to combine; chill before serving.