Wash, boil, peel and cut potatoes into 1 cm cubes.
Also cut herrings and pickles into cubes of about 1 cm. Peel and core apples, cut into cubes. Peel and finely chop onion. Mix potatoes, pickles, herrings, diced apples, onion and beans.
For the mayonnaise, whisk yolks, mustard, lemon juice, salt and pepper until smooth. Drop in oil, stirring constantly, until mayonnaise binds. Then you can add a little more oil. Stir until oil is used up and then season to taste.
Mix mayonnaise with sour cream, add vinegar, salt, pepper, horseradish, anchovy paste and capers to make a spicy marinade.
Let the salad infuse, season again with vinegar or lemon juice, salt and pepper.
Before serving, garnish with hard-boiled egg quarters, some parsley if desired, a few finely chopped capers and fan-cut pickles.
Preparation Tip:
Another variation of the classic recipe is the "Russian" one with 2-3 tablespoons of caviar or with boiled red beets cut into cubes.
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