Fried Potato Salad with Chicken Livers & Sour Cream Dressing

This is a really economical supper that seems quite luxurious. It has some really contrasting flavours, so naturally the boy thinks it’s really complex to make. If he mentions it, tell him you do it because you love him. This is in fact inspired by the fact that we have baby new potatoes in the organic box today.

The Livers

250g chicken livers

200ml milk

150g streaky bacon

A thin slice of butter

The Potatoes

400g new potatoes

Olive oil

The Dressing

150ml sour cream (usually comes in 142ml tubs which will be fine)

6 sprigs dill

1 tsp capers

A few drops white wine vinegar

Soak the livers in the milk for 20 minutes. I don’t know why you do this. It’s just enough time to listen to episode 2 of Brother Cadfael on the radio, with the boy. He’s carrying on listening to the next programme but you have work to do.

Scrub the potatoes, but don’t peel them and boil for 10 minutes. It would have made sense to do this half way through Brother Cadfael. Drain them then crush them lightly with a potato masher. You want to ‘break’ them rather than really crush them.

Warm the olive oil in a frying pan and cook the potatoes until they crisp up and get golden in places. It doesn’t matter if they break up but don’t turn them too often. While they are frying, drain the livers and season with salt and pepper. Have found out why we soak them in milk – the boy Googled it while the potatoes were boiling - it tenderises them and will help form a nice crust. Glad we did it now.

Cut the bacon into 2cm long strips and fry in the butter until it starts to crisp, then add the chicken livers and cook through.

Make the dressing by combining everything and mixing well – the vinegar is to sharpen it if it needs it. To serve - put the potatoes  on a plate with the livers on top and the dressing over it. A few salad leaves by the side wouldn’t hurt. Given the choice he’d probably prefer all his salads fried – good job its you who does the cooking!