Anet’s Mushroom Layered Salad

The richness of this salad makes it almost a meal in itself.

INGREDIENTS (3-5 portions, either individual or served from a large bowl)

500 gr. small button mushrooms chopped and sauteed with chopped scallion, cooled
3 small or 2 medium potatoes boiled and shredded
3 hardboiled eggs, finely chopped
2 large or 10 small pickled gherkins finely chopped
finely sliced and/or chopped spring onion
a chunk of mild cheddar cheese finely shredded
parsley to decorate
mayonnaise (or half greek yogurt and mayonnaise with a pinch of salt for a lighter version)

PROCEDURE (make sure all the ingredients are cold)

Simply layer the ingredients starting from the bottom up of your container, be it in an individual serving dish or a large bowl. Start with the mushrooms as in the ingredient list and work through to the finely shredded cheese which tops the salad. Add a bit of mayonnaise between each layer. Decorate with a sprig of parsley or a small snip of rosemary. Serve well chilled.