Beef Liver with Potato Salad
Pan-seared beef liver rests beside creamy potato salad tossed in onion, egg, and parsley. In the heart of this dish, tender meat balances earthy richness and fresh cool textures—offering comfort that soothes yet excites the palate.
Ingredients for the Liver
- Flour
- Olive oil
Instructions for the Liver
- Salt the liver and lightly coat it in flour, placing it on a platter.
- Heat the oil in a pan until hot, then add the liver.
- Cook for 2–3 minutes on each side to avoid drying it out.
Note: Do not wash the liver before frying or cooking, and avoid freezing it, as these processes can strip it of essential nutrients.
Ingredients for the Potato Salad
- 5 medium potatoes
- 5 hard-boiled eggs
- 1 onion, quartered and soaked in vinegar for an hour
- Salt
- Pepper
- Fresh parsley
- 5–6 tablespoons mayonnaise
Instructions for the Potato Salad
- Boil the eggs until they are hard, then peel them.
- Peel the potatoes, cut them into pieces, and place them in a pot. Cover with water and boil over medium heat for about 25–30 minutes until tender.
- When done, drain the potatoes with a slotted spoon and place them in a bowl.
- Add the chopped onion, salt, pepper, chopped eggs, and parsley on top.
- Finally, add the mayonnaise and mix everything well. Adjust the amount of mayonnaise to your taste.
Why It’s Irresistible
The liver’s deep flavor contrasts beautifully with mellow potatoes, crisp onion, and the brightness of fresh parsley—a harmony of bold and gentle elements.
Serving Suggestions
Serve warm or slightly cooled; drizzle olive oil and maybe a splash of vinegar for lift. Great for hearty lunches or when you crave something flavorful yet balanced.
Learn More About Meat’s Importance!
Curious about the role of meat in a balanced diet? Click here to discover on DeliciousPath why meat is essential for your health and how it contributes to a nutritious lifestyle.
