Salad
Description
This salad will amaze you both with its flavor (delicious mushrooms combined with meat and vegetables) and its juiciness: mayonnaise mixed with grated pickled cucumbers and mushroom juice is simply irresistible! In the original recipe, the mushroom layer of the salad is supposed to be covered with mayonnaise, but I wouldn't recommend doing so—the mayonnaise will dry out before serving. Don't forget to garnish the finished dish with chopped fresh herbs.
Instructions
- 1
Step 1
1. Slice the onion into thin half-rings and fry in vegetable oil until golden. Slice the mushrooms into thin pieces and fry in a skillet as well.
- 2
Step 2
2. Sauté the mushrooms until almost all the liquid has evaporated (season with salt and pepper to taste). Grate the boiled potatoes on a coarse grater directly onto the serving dish for the salad.
- 3
Step 3
3. Season with salt and pepper to taste. Spread the potato layer with mayonnaise. Cut the meat into small strips and place it on top of the potato layer. Spread it with mayonnaise and season with pepper.
- 4
Step 4
4. Grate the cucumbers on a fine grater and spread them over the meat layer. On top, place the fried cooled onions (in a thin layer). Then add the mushrooms, and this layer can be coated with mayonnaise.
- 5
Step 5
5. Garnish the salad with chopped parsley. Let the salad chill in the refrigerator for 1 hour.