Velvet salad with crab sticks

6 servings
2 hours


1. Boil the potatoes and eggs beforehand, cool and peel. Finely chop the onions and marinate in water with vinegar, salt and sugar for 15-30 minutes.

2. Prepare a salad bowl for a puff salad, or a dish and serving ring.

3. The first layer is potatoes grated on a coarse grater, salt and mayonnaise.

4. The second layer is eggs grated over a coarse grater, and mayonnaise.

5. The third layer is diced crab sticks and mayonnaise.

6. The fourth layer is pickled onions. Instead of pickled onions, you can take fresh green.

7. The fifth layer is cheese and mayonnaise grated on a medium grater. Leave some cheese for the top layer.

8. The sixth layer is finely chopped greens.

9. The seventh layer is fresh carrots, grated on a medium grater, and mayonnaise. 10. Sprinkle the salad with grated cheese and garnish as you like. 1
1. Let the salad soak. Nice!