Chicken Giblet and Potato Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

If you are lucky enough to buy chickens with giblets, here is a very good recipe for a first course.


  • 250 g (½ lb) small waxy potatoes, such as Pink Fir Apple, Charlotte, Francine or La Ratte
  • 4 tablespoo


Scrub the potatoes, boil, and slice when cool enough to handle. Heat a tablespoon of the oil, and in it fry the giblets until done to your liking. Remove them from the pan. Put salad leaves on two plates, with the potatoes and giblets on top. Deglaze the pan with the vinegar, scraping up all the residues. Add the remaining oil, stir together, and pour over the salad. Scatter chives on top.