PREP:

Cook potatoes and carrots in a pot of water until fork soft. Drain and allow to cool.

In a separate pot cook beets covered with water until fork soft or until you can easily pierce with a knife. Drain & cool.

Dice 1 medium onion, add into a bowl and add vinegar enough to submerge all of the onion. Allow to soak in the vinegar for at least 10-15 minutes. Drain.

In a separate bowl grate cooked beets, season with salt, sugar and mayonnaise to taste (very important, do not skip)

Dice herring into fine pieces.

ASSEMBLE:

Begin assembling the salad by adding diced herring on the bottom, follow with drained pickled onions, then grated cooked potatoes. Spread evenly using 2 forks and season this layer with a pinch of salt & pepper and spread a generous amount of mayo. ( Use a zip-lock bag to drizzle mayo, no need to spread it, as adding the next layer on top will do this extra step for you.)

Grate carrot on top of the potato layer and drizzle a LIGHT amount of mayo this time as the next layer will have mayo in it.

Follow by adding the beets layer and spread evenly with 2 forks. Wipe down the sides of the dish if necessary with a damp paper towel to clean any mess.

This salad is best refrigerated at least 4-6 hours or overnight before serving.

ENJOY!