Night Salad
A light yet filling salad. Chicken liver may be used instead. Fresh cucumbers can be replaced with pickled ones. The recipe is for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- beef liver 300 g
- potato 250 g
- cucumbers 200 g
- onion 100 g
- eggs 3
- salt
- mayonnaise
Instructions
Step 1 of 10
Boil the liver until done (the process takes about 20–30 minutes after boiling).
Step 2 of 10
Boil the potatoes until done.
Step 3 of 10
Finely chop the onion.
Step 4 of 10
Pour boiling water over the onion for 10 minutes. Drain the water and rinse the onion in cold water (this will help remove the bitterness).
Step 5 of 10
Cut the liver into strips.
Step 6 of 10
Peel the potatoes and cut them into cubes.
Step 7 of 10
Cut the cucumber into strips.
Step 8 of 10
Grate the eggs using a medium grater.
Step 9 of 10
Combine the liver, onion, eggs, potatoes, and cucumber. Add salt to taste.
Step 10 of 10
Dress the dish with mayonnaise.