Salad “Venice”

Wash the potatoes, peel the tubers. Place them in a bowl of running cold water. Bring the water to a boil, add salt and boil the potatoes until tender. Depending on the variety and size of the tubers, this will take 15-20 minutes. Then cool the boiled vegetables completely and cut into cubes.

Let's start assembling the salad. It can be formed into a culinary ring or simply laid out in layers in a salad bowl. Lay out the cubes of boiled potatoes as the first layer. Lubricate the vegetables with mayonnaise.

Pour the prunes with boiling water and leave for 10 minutes. Then we salt the water, dry the dried fruits with napkins and cut into small pieces.

Lay the chopped prunes on top of the potatoes. Mayonnaise will not be added.

We wash the chicken fillet, clean it and boil until tender in salted water. We will cook it for 20 minutes after boiling in a whole piece so that the meat remains juicy. Then cool the chicken and cut it into cubes.

Put the boiled meat in the culinary ring. Lubricate the layer with mayonnaise.

Strain the pickled champignons and cut into small pieces. Leave a few mushrooms to decorate the finished salad.

Next, lay out the chopped champignons, tamp all the layers a little. Let's apply a mesh of mayonnaise.

Hard boil the eggs. Cool, peel and cut the boiled eggs into cubes without separating the yolks from the whites.

Lay out a layer of boiled eggs. Add some salt and mayonnaise.

Wash the cucumbers, cut off the tails and peel. Cut the vegetables into thin strips.

Add the cucumbers to the salad, salt a little and grease them with the sauce.

Grind hard cheese on a coarse grater.

Put the cheese on top of the cucumbers. This is the last layer of the Venice salad, you do not need to lubricate it with sauce.

Decorate the salad with the remaining pickled mushrooms and parsley sprigs. Let the salad brew, carefully remove the metal culinary ring and set the table.

Enjoy your meal!