Categories: Salads 
      Yield: 8 servings 
  
      2 md Carrots, peeled,sliced thin 
      2 md Beets 
      4 md Potatoes 
      1 md Onion, finely chopped 
      2    Dill pickles, finely chopped 
    1/2 c  Herring fillets, fine chop'd 
      1 c  Sour cream 
      1 c  Mayonnaise 
      2 tb Prepared mustard 
      2 tb Sugar 
      2 tb Vinegar 
           Chopped parsley 
           Sliced hard boiled egg 
  
  In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain 
  and set aside. Boil the beets for 8 to 12 minutes until tender. Drain, 
  peel, chop into small cubes and set aside. Boil potatoes in their jackets 
  until tender but slightly firm (about 20 to 30 minutes). Drain, peel and 
  cut into small cubes. 
  In a large bowl, combine cubed potatoes, carrots and beets.  Add chopped 
  onion, pickles and herring.  Mix well. 
  In a small mixing bowl, combine sour cream, mayonnaise, mustard, sugar, 
  vinegar and stir to mix well.  Add this dressing to the potato mixture 
  toss well to mix thoroughly.  Garnish with chopped parsley and sliced 
  boiled eggs.  Refrigerate for several hours (preferably overnight) before 
  serving.