Potato and cheese salad
Description
The salad is hearty and delicious, with many variations for preparation. In the original recipe, the salad is layered with mayonnaise, but it can be substituted with sour cream or Greek yogurt. Different canned fish can be used, such as tuna or sardines. Serve the salad cold.
Instructions
- 1
Step 1
1. Boil the vegetables and eggs, then peel them. Separate the egg whites from the yolks, grate the whites, carrots, potatoes, and cheese on a coarse grater. Drain the liquid from the tuna and transfer the fish to a bowl, mash with a fork.
- 2
Step 2
2. Place the mashed tuna into a cooking ring and press it down firmly.
- 3
Step 3
3. Place the chicken whites and cheese as the second layer, then spread a small amount of mayonnaise over it.
- 4
Step 4
4. On top of the mayonnaise, place the grated carrots, then sprinkle with a little salt and spread a thin layer of mayonnaise over the carrots.
- 5
Step 5
5. Place the boiled potatoes on top of the mayonnaise (layer thicker than the other vegetables), and spread mayonnaise over it.
- 6
Step 6
6. Garnish the salad with chicken yolks grated on a coarse grater, remove the cooking ring, and place the salad in the refrigerator for several hours.