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1
Scrub the potatoes and bring them to a boil in deep salted water.
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2
Let them simmer for fifteen minutes or so, until they are tender when pierced with the tip of a knife.
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3
Peel the beets, cut them into thick wedges, and put them in a bowl.
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4
Remove the little wooden sticks that inevitably come with marinated herrings and cut each fillet into six chunks, then add to the beets but do not mix.
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5
Thickly slice the gherkins and add them to the beets and herring.
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6
Chop the green onions and the dill and add to the bowl.
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7
Rinse the arugula and check it over, removing any thick stalks or wilted leaves.
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8
Keep separate from the rest of the ingredients.
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9
Drain the potatoes, then peel off their skins as soon as they are cool enough to hold.
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10
Dont let them get cold, though; you need to dress them while they are still warm.
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11
Cut each potato in half if they are very small, quarters if not, and add them to the mixing bowl.
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12
Mix the vinegar and olive oil in a small bowl or jar with a fork and season with salt and black pepper and the mustard.
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13
Beat in the creme fraiche and yogurt.
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14
Gently fold the dressing into the rest of the ingredients in the bowl, stirring only lightly to avoid the beets sending everything pink.
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15
Divide the arugula among four plates and pile the potato salad on top.
