Salad on the festive table – a step by step recipe with a photo

. We cut off everything superfluous from the hearts, cut each heart, remove blood clots and rinse well under running water.

. We put hearts in boiling, salted water, add bay leaf, allspice and black peppercorns and cook for 40 minutes.

Finely chop after cooking.

. Marinate the onion: for this, cut the onion into half rings, pour boiling water over it, add salt, sugar, vinegar, mix and leave for 15-20 minutes.

. Boil potatoes, rub on a coarse grater.

. Boil the eggs, separately rub the whites and yolks on a fine grater.

. Pickled cucumbers cut into slices.

. Finely chop the carrots.

. We collect the salad: put on a large plate,

1st layer: potatoes, distribute, salt, grease with mayonnaise.

2nd layer: chopped chicken hearts, mayonnaise.

3rd layer: pickled onions.

4th layer: Korean carrots, mayonnaise.

. Sprinkle the top and sides of the salad with grated squirrels, put in the refrigerator for 20 minutes so that the salad is soaked.