Salad cheese egg potatoes with mushrooms

3 servings
1 hour

How to make Salad cheese egg potatoes with mushrooms? Prepare the ingredients. Champignons can be used as mushrooms, but if possible, it is better to make a salad from forest mushrooms, it will turn out to be much tastier and more aromatic. Wash the mushrooms, cut into cubes and fry them in vegetable oil in a pan along with the onions, add a pinch of salt. Fry the wild mushrooms (without cooking first) for about 30 minutes. Let the mushrooms cool.

Wash the potatoes, boil them in a uniform until tender. Leave the potatoes to cool, peel and grate. Wash the chicken eggs, put in a saucepan of water and boil hard. It is better to salt the water so that the chicken eggs do not burst during cooking, and after cooking they are easily cleaned. Cool the eggs and peel the shells.

Separate the proteins from the yolks.

Rub them on a medium grater.

Peel onions from husks. Finely cut it with a knife and pour boiling water, leave it for 5 minutes. Drain the water. This will reduce the specific bitterness of the onion.

Grate the hard cheese on a medium grater.

Start picking the salad. You can put it through with the help of a culinary ring on a plate, in a deep salad bowl or in serving salad bowls in layers. We will impregnate the layers of lettuce with mayonnaise. Mayonnaise can be used to any taste, but better with a neutral taste, so as not to drown out the taste of the ingredients. Put the grated boiled potatoes in the first layer. Brush it with a thin layer of mayonnaise.

Top with the cooked fried mushrooms. Mayonnaise again.

Then grated proteins of chicken eggs, mayonnaise.

On top are yolks of chicken eggs and mayonnaise.

Sprinkle the last layer over the salad with grated hard cheese. Those who like saltier dishes can salt the layers of lettuce, but mayonnaise contains quite enough salt. Decorate the salad as you like, you can use mushrooms, herbs and cranberry berries.

Let the salad soak in the fridge and serve to the table. Enjoy your meal!