Place the potatoes in a large saucepan with cold salted water to cover. Bring to a boil, reduce heat and simmer for 20 minutes. Remove the herring from the marinade and set aside. Cut the cucumber into thin strips. Thinly slice one of the lemons. Drain the potatoes and leave to cook completely. In a small bowl, stir together the yogurt, the juice from the 2 remaining lemons, the herbs, salt and pepper. Slice the potatoes into 1/4-inch thick slices. Place the potatoes and herring on a platter. Spoon over the yogurt sauce. Garnish with the lemon slices, cucumber strips and onions from the herring marinade.
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2 lbs small waxy potatoes
6 herring fillets marinated in vinegar with onions
