Potato Salad III

Cut potatoes into uniform 1-inch cubes and place in a pot of cold salted water.

Bring the water to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are tender but not falling apart.

Drain potatoes thoroughly and spread on a clean kitchen towel to cool to room temperature.

Dice the onions finely and set aside in a small bowl.

Rinse the herring under cold water, pat dry, and cut into small bite-sized pieces, removing any bones carefully.

Halve or quarter the black olives, discarding the pits if whole.

In a large serving bowl, combine the cooled potatoes, diced onions, herring pieces, and black olives.

Drizzle the oil and vinegar over the mixture and toss gently but thoroughly to combine all ingredients evenly.

Taste the salad and add salt if needed, stirring to distribute.

Let the salad rest for 5 minutes before serving to allow flavors to meld, or refrigerate until ready to serve.