• 3/4 pound salt herring
• 2 unpeeled boiled potatoes
• 2 medium cooked, unpeeled beets
• 6 scallions or 1 yellow onion, choppped
• 1 C. mayonnaise
• Parsley springs

Cut herring crosswise into 1-inch pieces. Peel the potatoes and the beet and dice them into 1/2-inch pieces. Chop scallions into 1/4-inch pieces. Spread all the herring pieces on the bottom of the serving bowl, top them with the scallions, then the potatoes, and then the beets. For the final layer, spread the mayonnaise over the beets. Decorate with parsley springs. Serve chilled.

The salad can be refrigerated, covered with plastic wrap, for up to 12 hours.

Note: You can also mix all ingredients together for more of a salad look instead of layering - as seen in picture.