Salad with pickled onions

Description

Minimum effort — excellent result. Sharing a version you can serve right away.

Instructions

1. 1

   Step 1

   Wash the potatoes and carrots, then boil until cooked.

2. 2

   Step 2

   Boil the eggs separately.

3. 3

   Step 3

   Mash the canned food with a fork.

4. 4

   Step 4

   Peel the onion and cut into cubes. Place in a small bowl. Add vinegar, a pinch of salt and sugar, and a little water. Let marinate for about 15 minutes.

5. 5

   Step 5

   Peel the potatoes and grate them. You can either grate or finely slice the carrots into small strips.

6. 6

   Step 6

   Place the potatoes on the bottom of a serving plate. Season with salt and add mayonnaise.

7. 7

   Step 7

   Arrange the fish.

8. 8

   Step 8

   Place the marinated onion on top.

9. 9

   Step 9

   Next layer - carrots and again a little fish.

10. 10

    Step 10

    Spread with mayonnaise, sprinkle with salt, and place the chopped egg whites on top.

11. 11

    Step 11

    Again, add a little mayonnaise and decorate the top with yolks. That's it, you can leave the salad in the refrigerator for a couple of hours before serving, so it can marinate.