Piggy salad in the year of the Pig-Boar

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Necessary products.

2. STEP 2

   

   Boil potatoes, carrots, eggs until tender, cool, and peel.

3. STEP 3

   

   Peel the champignons and cut into medium-sized pieces. Peel the onion and cut into small cubes.

4. STEP 4

   

   Fry the onions and mushrooms in oil for about 5 minutes over high heat. Salt the mushrooms while frying.

5. STEP 5

   

   Transfer the onions and mushrooms to a plate and cool.

6. STEP 6

   

   Grate the potatoes on a coarse grater.

7. STEP 7

   

   Grate the eggs on a coarse grater.

8. STEP 8

   

   Grate the carrots on a coarse grater.

9. STEP 9

   

   Wash the dill and parsley, dry and chop.

10. STEP 10

    

    Cut the sausage into slices 5 mm thick and cut out the elements for decorating the salad - “ears”, “hooves”, “piglet” and “tail” for the “piggy”.

11. STEP 11

    

    Cut the rest of the sausage into cubes.

12. STEP 12

    

    Grate the cheese on a fine grater.

13. STEP 13

    

    Place a molding ring with a diameter of 16 cm on a plate. Lay out the salad ingredients in layers in the following order: potatoes, mayonnaise, salt, pepper, mushrooms and onions, carrots, mayonnaise, sausage, herbs, mayonnaise, eggs, mayonnaise, cheese. Cover the surface with cling film and place the salad in the refrigerator for 1 hour to soak.

14. STEP 14

    

    Carefully remove the molding ring.

15. STEP 15

    

    Decorate the salad with cut-out sausage elements. Make “nostrils” in the “patch”. Decorate the pig's "eyes" with allspice peas.

16. STEP 16

    

    Bon appetit! Happy holiday!