Pollock liver and caviar salad

1. Wash the potatoes under running water, then put them in a saucepan of a suitable size, pour water so that the potatoes are completely covered with it. Put on medium heat and bring the liquid to a boil. When the water boils, reduce the heat to moderate and cook the potatoes for 20 minutes (until ready). Readiness is easy to check by piercing the potatoes with a fork - if soft, then it is ready. Drain the water, cut the potatoes in half and leave to cool to room temperature.

2. While the potatoes are cooking, we also put the eggs to boil, which must first be thoroughly washed. We also put them in a saucepan, fill them with water and send them to medium heat. After boiling the water, cook the eggs for 10 minutes. We put a saucepan with eggs under ice water, keep it for a couple of minutes. After the eggs are removed from the water and left to cool.

3. When the potatoes cool down, cut them into small cubes and put them in a large salad bowl. The cooled eggs are cleaned from the shell and also cut into cubes commensurate with potato. Cubes of the same size will make the salad more beautiful and refined. Add eggs to potatoes. We cut the same cubes of lightly salted cucumbers and send them to the rest of the ingredients.

4. Peel the onion, cut into cubes, pour boiling water, drain the water, squeeze the onion and put it in a salad bowl. So it will not be bitter, but it will retain its flavor.

5. We put the chopped liver and pollock caviar in a salad bowl. It would be ideal to take them not separately, but in one jar and just cut them into cubes. But it is possible separately. And so, and so it will turn out very tasty. Add the cubes to the salad bowl.

6. We fill the salad with mayonnaise, mix everything carefully, taste it. If necessary, add salt, sprinkle with ground black pepper. Mix again and spread the salad on serving plates, sprinkle with chopped fresh herbs on top.

The salad is ready! Enjoy your meal!