Layered Liver and Potato Salad

1. 1 Beef liverpack 500 g ≈ $3.00 150 g
2. 2 Potatoes≈ $2.19 per kg 135 g
3. 3 Pickled cucumberspack 680 g ≈ $3.20 65 g
4. 4 Green onionspack 50 g ≈ $1.30 17 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Mayonnaise 40 g
7. 7 Ground black pepper 1 g
8. 8 Salt 2 g
9. 9 Bay leaves 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Trim the liver of membranes and bile ducts, then boil in salted water with black pepper and a bay leaf for 30–35 minutes until the cut surface turns gray, then cool.

2. Boil the potatoes² in their skins for 20–25 minutes until tender, cool, and peel.

3. Grate the potatoes², liver, and pickles³ on a large grater. Finely chop the green⁴ onion and half the dill⁵.

4. Line a mold with plastic wrap. Spread half the potatoes², drizzle with mayonnaise, then layer with liver, pickles³, and green⁴ onion, followed by another layer of mayonnaise.

5. Repeat the layers: potatoes² with mayonnaise, liver, pickles³, and herbs. Chill for 30 minutes.

6. Flip the mold onto a plate, remove the wrap, drizzle the top with remaining mayonnaise, and sprinkle with the rest of the dill⁵.