EN Colorful salad

Ingredients:

Preparation

Working time: approx. 90 minutes
 

Preparation:
Hard-boil the eggs, drain, rinse and leave to cool. Cook the potatoes, beet and carrots until done. Then rinse the vegetables in cold water. Chop the onions, gherkins and parsley and mix well. Divide the mixture into 3 equal portions. Mix the mayonnaise with the sour cream and crème fraîche, grate the boiled potatoes, season with a little chili powder and salt and pepper, mix with a portion of the onion and gherkin mixture and spread over the base of a springform pan as a first layer. For the second layer, grate the beet, season with a little chili powder and salt and pepper and mix with the second portion of the onion and cucumber mixture. Pour into the dish and spread the mayonnaise and cream mixture on top again, then do the same with the boiled carrots as the third layer. Peel the boiled eggs, chop finely and mix together. Season with a little salt and pepper.

Sprinkle the finely chopped eggs on top of the salad tart as decoration and leave the salad tart to stand in the fridge for at least 1.5 hours, preferably overnight. Carefully remove the salad tart from the tin and arrange on a cake plate.