Salad tender with crab sticks

6 servings
30 min

How to make Delicate Salad with crab sticks? Prepare the products. Boil the potatoes until tender in a uniform, then cool (I have small potatoes, so I take four pieces). Boil the eggs until tender and leave to cool in cold water. Wash dill, dry. I take hard cheese, you can take what is available at home. Instead of crab sticks, you can take crab meat, get thawed at room temperature. Prepare the salad dishes.

Peel the cooled potatoes, boiled in a uniform, and grate them on a coarse grater. Put the grated potatoes on the bottom of the salad bowl and brush with mayonnaise.

Boiled eggs, cooled in cold water, peel from the shell and grate on a large grater. Eggs can not be rubbed, but simply finely cut. Put the crushed eggs in a second layer in a salad bowl, rinse this layer with a little mayonnaise as well.

Crab sticks, if frozen, then thaw. Remove them from the package, remove the film. Cut the crab sticks into small cubes. Place the crushed crab sticks in a salad bowl over a layer of egg.

The chosen cheese - it can be hard cheese, or half-hard, but with a slightly pronounced taste - remove from the package and grate on a coarse grater. Place the cheese over a layer of crab sticks, brush this layer generously with mayonnaise.

Finely chop the fresh dill greens (washed and dried). If the salad was laid out in a common salad, then the ground greens can be sprinkled completely or decorated with the salad itself, making the ring green over the salad.

Put the prepared salad in the refrigerator for a while so that it cools and all layers are soaked. Serve the salad chilled as a stand-alone dish or as one of the salads on the festive menu.