Soak 2 salt herring in water overnight. Dry, skin, remove bones, and dice or cut into thin strips. Combine herring with 3 potatoes, cooked in skins and peeled when cold, 2 chopped onions, 2 diced brine-cured or vinegar-type dill pickles, 1 large peeled, diced apple, and 1 cup drained canned baby peas.

Toss lightly and dress with 1 cup basic mayonnaise sauce or mustard. Serve on lettuce-lined dish decorated with brightly colored garnishes: radishes, strips of red pepper, or tomato wedges.