Layered salad with ham, potatoes, tomatoes, mushrooms and eggs

Layered salad with ham, potatoes, tomatoes, marinated champignons and eggs will be a bright and delicious addition to any festive feast or homemade dinner. All ingredients are in perfect harmony and complement each other. Potatoes and ham provide nutrition to the salad, pickled champignons give a pleasant sourness, and tomatoes make the salad very juicy. The final accent, which gives the salad an elegant look and freshness, is finely chopped green onions.

Ingredients

• Tomatoes - 235 g
• Potato - 225 g
• Ham - 150 g
• Marinated champignons - 100 g
• Eggs - 3 pcs.
• Mayonnaise - 100 g
• Green onion - 15 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all ingredients. Mayonnaise is suitable for any fat content, you can take homemade. Rinse and pat dry tomatoes and green onions.
2. Wash potatoes and eggs under running water. Place in a saucepan or saucepan, cover with cold water and bring to a boil. Salt a little. Boil the eggs for 10 minutes over moderate heat, then remove from boiling water and cool in cold water. Boil potatoes for 20-25 minutes until soft. Boiling time for potatoes depends on size and variety. After 15 minutes, pierce the potatoes with a skewer. If it is difficult to pierce, then cook a little more. Remove the potatoes from the broth and cool.
3. Remove skins from cooled potatoes. Grate on a fine grater.
4. For shaping the salad, I use a homemade ring made from a 15cm plastic bottle. Place the ring on a flat serving plate. Lay the grated potatoes on the bottom. Tamp down with a spoon.
5. Season with ground black pepper and salt. Cover with mayonnaise mesh.
6. Peel boiled eggs. Grate on a fine grater. Spread over a layer of potatoes. Tamp down. Salt and pepper a little. Top up with mayonnaise.
7. Cut marinated champignons into small pieces. Lay on the egg layer. Flatten and flatten slightly with a spoon. Mayonnaise and spices do not need to be flavored.
8. Cut the ham into small cubes. Spread over the mushroom layer. Smooth out. Top up with mayonnaise.
9. Cut the tomatoes in half. Cut out the stem. If the vegetables are very juicy, remove the liquid part with a spoon, and cut the dense pulp into small pieces. Lay the tomatoes on the ham. Smooth out with a spoon.
10. Finely chop the green onion. Spread the onion over the tomato layer. Refrigerate lettuce for at least 30 minutes or more to soak all layers.
11. Carefully remove the ring.
12. Layered salad with ham, potatoes, tomatoes, pickled champignons and eggs is ready.
13. Bon appetit!