Beef Liver with Potato Salad

Ingredients for the Liver

• Flour
• Olive oil

Instructions for the Liver

1. Salt the liver and lightly coat it in flour, placing it on a platter.
2. Heat the oil in a pan until hot, then add the liver.
3. 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

1. Boil the eggs until they are hard, then peel them.
2. 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.
3. When done, drain the potatoes with a slotted spoon and place them in a bowl.
4. Add the chopped onion, salt, pepper, chopped eggs, and parsley on top.
5. Finally, add the mayonnaise and mix everything well. Adjust the amount of mayonnaise to your taste.