Salad with beef liver, potatoes, and pickled cucumbers
Description
Perfect for everyday meals. You can use any liver for this salad, but be sure to boil it in unsalted water, otherwise it will become tough. It's best to boil the potatoes the day before, as they will be easier to slice. Dress the salad with sour cream or thick natural yogurt. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the salad. Clean the liver from the film and ducts, boil over medium heat for 30-40 minutes until cooked, then cool. Boil and cool the egg and potato.
- 2
Step 2
Peel the egg and cut it into cubes, place in a bowl.
- 3
Step 3
Cut the pickle into thin strips and drain in a sieve, then add to the egg.
- 4
Step 4
Finely chop the red onion and add it to the salad.
- 5
Step 5
Cut the potatoes into small cubes or julienne strips and add to the bowl with the vegetables and egg.
- 6
Step 6
Cut the boiled liver into thin strips and add to the salad.
- 7
Step 7
Season the salad, add mayonnaise, mix well, and serve.
- 8
Step 8
Serve at the table.