Name: Potato salad with smoked herring
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3 pounds potatoes; 1 tsp salt (to add to the water when boiling the potatoes); 5 ounces cherry tomatoes (we used mini San Marzano tomatoes); 2 tbsp finely chopped yellow onion (or red onion); 1 green onion, finely chopped; 1 celery stalk, finely chopped; 1/4 cup finely chopped dill; 1/4 cup finely chopped flat leaf parsley; 75 grams smoked herring, sliced into bite-size pieces; 1/3 cup (80 mL) olive oil; 1 tsp grated lemon zest; 4 tbsp (60 mL) freshly squeezed lemon; 1 tsp dry oregano; 1/2 tsp black pepper, or to taste; 1/2 tsp salt, or to taste

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This traditional Greek potato salad with smoked herring comes from Messinia, Greece. It is made with potatoes, cherry tomatoes, smoked herring, onion and fresh herbs. The salad is then tossed with a homemade lemon vinaigrette which ties all the flavours together.

A traditional Greek potato salad with smoked herring from Messinia

My parents are from Messinia, Greece, a region found in the south western part of the Peloponnese. The capital is Kalamata and it is a marvelous part of the country. Soaring mountain ranges, fertile flatlands and forests, picturesque villages, citadels, vineyards and orchards are some of what make Messenia such a rich and glorious land.

Visitors have learned that there is much that this area has to offer and tourism plays an increasingly large role in the economy. Still, this fertile area is an agricultural wonderland, and crops remain the most important industry for the region. Some of the main products are olive oil, Kalamata olives, oranges, sultana raisins and figs, and many of the recipe I grew up with use these incredible ingredients.. Delicious dishes like Kalamata olive tapenade, and Portokalopita (an amazing orange syrup cake) to name a few. Salted and dried fish is also quite popular, hence this popular recipe, and other like cod potato cakes which can be made with either fresh or salted cod.

Key ingredients

Making this Greek potato salad with smoked herring is easy and does not require many special ingredients (except perhaps the smoked herring).

For the salad

Potatoes Any white or yellow fleshed potatoes will work well in this salad. I usually use what I have on hand. Sometimes I use baby potatoes that I cut in half. I usually peel the potatoes after they are boiled, but you can leave the peel on if the potatoes are very fresh and the peel is thin.

Cherry tomatoes Any cherry tomatoes work well here. If they are very small you can keep them whole. If they are able to be cut in half I would recommend doing that because you will release some of the tomato juices, which is lovely.

Smoked herring I love the salty, smoked flavour of herring that has been preserved this way. Although it usually does not contain bones, pay attention that they are removed especially before serving to the elderly or very young.

Onion I use plain yellow onion because it has a mild but obvious flavour, and it is readily available.

Green onion For more peppery goodness I use fresh green onions. I use both the white and the green parts of the onion for added texture and flavour.

Celery Finely chopped fresh celery adds crunch and taste to the salad.

Fresh herbs I use chopped fresh parsley and fresh dill in my salad. I do find that these herbs go beautifully with the potato and fish.

For the dressing

Olive oil I only use the best Greek olive oil – nothing beats the flavour and aroma of this liquid gold

Lemon juice I use freshly squeezed lemon juice and only rarely rely on bottled lemon juice. Fresh is always better.

Lemon zest I carefully grate only the yellow part of the lemon zest, being careful not to include any of the white pith, which can be bitter.

Dry oregano I use dry Greek oregano which is fragrant, and delicious.

Salt & pepper Basic seasonings that make any dish better!

How to make it

You will see that it does not take a lot of time, nor a lot of cooking skill to make this delicious salad.

For the salad

Step 1
Bring a large pot of water and 1 tsp of salt to a boil. While you are waiting for the water to boil wash your potatoes well. Do not peel them.

Step 2
Add your potatoes to the boiling water and reduce heat to medium. Boil, uncovered, for about 20 – 30 minutes until the potatoes are fork tender. The exact cooking time will depend on the size of your potatoes.

Step 3
When your potatoes are cooked, drain them and place them back in the pot. Fill the pot with cold water and allow your potatoes to cool.

Step 4
Once your potatoes are cool enough to handle use a sharp knife to peel them. Chop them into bite size chunks and place them in a large bowl.

Step 5
Add the rest of the salad ingredients to the bowl with the potatoes. You may decide to cut your tomatoes in half if they are on the larger size. Set aside.

For the dressing

Step 1
In a jar with a lid or a bowl combine all of the dressing ingredients. Shake or mix until well combined. Pour the dressing over the salad.

Step 2
Using a large spoon mix your salad until all of the ingredients and dressing are well combined. Mix carefully as you don’t want to break up your potatoes too much.

Step 3
Although you can enjoy your salad immediately, it is best if you allow it to sit in the refrigerator for approximately 2 hours so that the flavours can develop.

Cooking tips and helpful hints

I like to make this salad several hours before serving it, in order to allow all the flavours to come together.

I boil the potatoes whole after washing them and only remove the peel after they care cooked. Then I roughly chop the potatoes into bite-size pieces. The only time I leave the peel on is if I am using baby potatoes (that I usually cut in half before boiling) or if the potatoes are really fresh (from my garden) and the peel is super thin.

Recipe substitutions

You can use any potato variety you like (not sweet potatoes) to make this salad, and it will be delicious.

Instead of smoked herring you can use another type of smoked fish. If you prefer not to use smoked fish, even canned tuna or fresh baked fish would be wonderful.

Instead of using fresh parsley and dill in this salad, you can opt to use other fresh herbs. Chives, tarragon and even fresh thyme would work well.

Recipe variations

Make a vegan / vegetarian version of this salad

If you omit the smoked herring, then you have a vegetarian / vegan version of this delicious salad. If you want to add more substance to it, you can add some chopped Kalamata olives, marinated artichoke hearts, or even capers. Cubed marinated tofu could also work nicely, especially if it has a smoky marinade. Another option would be to add some dry roasted chickpeas that you have flavoured to your liking.

Make a thicker dressing

If you want your dressing to have a thicker, creamier consistency then add 1 – 2 teaspoons of mustard to the other ingredients. Shake well to mix and combine.

How to store

Keep any leftover potato salad with smoked herring in the refrigerator for up to 3 days. Serve cold or at room temperature.

History of smoking meat and fish in Messinia, Greece

Messinia boasts a long history of smoking food in order to preserve it. One of the quintessential recipes from this region is called pasto, salted pork which is smoked using sage and then stored in olive oil. Absolutely incredible! But smoking food was not reserved for meats; smoked fish was a popular way to preserve fish and to have it available throughout the year, particularly important if you did not live by the water in a port city. My parents each grew up in mountainous villages and for their families smoking, salting and curing fish became an important component of their diet.

These days my family doesn’t smoke our own fish (although Billie’s husbands probably would if we asked him to!) but we’re fortunate to have easy access to smoked fish in our local Greek market. In this recipe I used smoked herring to prepare a potato salad that my parents each grew up on, and which they often prepared when my siblings and I were children. When we were young we weren’t very fond of this potato salad with smoked herring, the flavour of the fish being too overpowering (and the thought of it frankly too off-putting) but now I love it and so does my sister and brother! I hope that you will too!

Frequently asked questions

Can I use a fish other than herring?

Occasionally I substitute the smoked herring for smoked trout or even smoked salmon, although the latter will be quite different from the original recipe. If you can find herring, try to use that. Aside from all the health benefits (which you can read about here), smoked herring is traditional in this recipe.

How can I tell that my potatoes are cooked properly?

Boiling potatoes is easy, but there is a fine balance between having them cooked, and overcooked. When overcooked they can get mushy, they can start to break apart, and depending on the potato, they can also turn a little mealy. I declare my potatoes done when I can easily pierce a potato with a knife, but that it does not easily break apart.

Pin this recipe if you like it!

If you love this recipe I think you will also enjoy these other traditional Greek recipes that feature fish and seafood.

Little fried fish In Greece these fish, and the dish, are called marithia. If you don’t have these exact small fish where you live, you can find alternatives. In Canada we use capelin, we flour them, fry them, and eat them head, bones, and all. So good!

Cod with skordalia Fried cod called bakaliaro is traditionally served with skordalia, a garlic mash potato. This is a meal that is often served on special holidays, like Palm Sunday, but truly you can enjoy it whenever! Just delicious.

Shrimp saganaki Every time I think about this meal, I get hungry! It is a delicious combination of juicy shrimp, a rich and aromatic tomato sauce and feta. It really is a celebration for your taste buds, and you should absolutely give it a try!

Cod and skordalia (Μπακαλιάρος και σκορδαλιά)

Serving size

This recipe will make enough salad for 4 people as a hearty side or even a light meal.