Mimosa salad with cheddar and pink salmon

1. Potatoes and carrots are washed, put in a saucepan, pour water so that the vegetables are completely covered. We send it to the fire, cook until fully cooked, about 20-25 minutes from the moment of boiling. Vegetables should become soft. Drain the water, leave it for a while.

2. Hard-boiled chicken eggs. It will take 7-8 minutes. We cool the eggs in a container with cold water, after which we peel them from the shell. Separate the yolks from the whites. The whites are rubbed on a coarse grater, and the yolks are simply kneaded with a fork so that they crumble evenly on a saucer.

3. Peel the onion, cut it as small as possible. Drain the liquid from the canned pink salmon, knead it with a fork.

4. The potatoes cooked earlier had time to cool down, peel it and grate it on a coarse grater. Carrots are also cleaned and grated.

5. We choose a beautiful dish on which we will serve the salad, and begin to form layers: a layer of potatoes, smear with mayonnaise, salt, pepper, then a layer of pink salmon, and on top - chopped onions, mayonnaise again.

6. Cheddar is grated on a fine grater and spread with the next layer. And now we spread the carrots, evenly distribute, smear with mayonnaise. And finally, it's the turn of the egg white, again we lubricate a little with mayonnaise.

7. Sprinkle the surface of the salad with egg yolks, decorate with fresh dill. You can decorate in another way, as long as the dish pleases the eye.

8. We send the salad to the refrigerator for at least two hours, this is necessary so that the layers are properly soaked.

We serve on the table, eat with pleasure!