Warm potato salad with chicken liver

Warm potato salad is a hearty, complete, mouth-watering dish for the whole family. For this salad, you can also take beef, turkey or goose liver

Ingredients

• Potatoes (preferably young) - 4-5 small
• Chicken liver - 300 g
• Champignons - 300 g
• Bulgarian pepper - 1 pc.
• Leeks - 1 pc.
• Lemon - 0.5 pcs.
• Flour - 3 tbsp. l.
• Parsley greens - 1/2 bunch
• Garlic - 3 cloves
• Salt to taste
• Pepper to taste
• Vegetable oil - for frying

Directions

1. Wash the chicken liver, put it on a sieve so that the liquid is well glass.
2. Pour potatoes with cold water and cook until soft.
3. Cut the leek into strips.
4. Cut the bell pepper into cubes.
5. Cut the mushrooms into slices, sprinkle with the juice of half a lemon, mix well.
6. Finely chop the garlic or squeeze through a press.
7. In a large skillet, heat a couple of tablespoons of vegetable oil, pour the leeks into the pan, mix well with the oil. Cook for a couple of minutes.
8. Then add bell pepper, mix. Cook for a couple of minutes.
9. Then add mushrooms to the vegetables, salt the vegetables well and pepper, mix. Cook for 10 minutes.
10. Add the garlic and cook for about 1 minute.
11. Then cover the pan with a lid and set aside to keep the salad warm.
12. If the potatoes are already soft, then you can drain the water and leave the tubers in a saucepan under the lid.
13. Meanwhile, in another frying pan, heat a couple more tablespoons of oil. Pour 3 tbsp into a dense plastic bag (you can double). l. flour, add 1 tsp there. salt, stir. Put half of the liver, close the bag, shake well.
14. Using tongs or a fork, gently transfer the liver to a preheated pan.
15. Fry the liver until brown, about 2-3 minutes on each side, transfer to a plate.
16. Put the remaining liver in the same bag with flour, shake well and put the second portion of the liver in the pan. Also fry until brown.
17. Peel and cut the warm potatoes into random slices. Salad should be collected directly into individual plates. First you need to lay out the potatoes, then the fried vegetables and the liver pieces on top. Sprinkle the salad with parsley. You can serve. Enjoy!