Armenian salad cake

Ingredients for 6 servings:

• 6 large potatoes, waxy
• 3 beetroots
• 4 carrots
• 2 onions, red if possible
• 8 gherkins or Moscow cucumbers
• 1 bunch parsley, flat
• 2 eggs, hard-boiled
• 100 g mayonnaise
• 100 g sour cream
• 100 g crème fraîche
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Potato salad variation for the party buffet

Cook the potatoes, beetroot, and carrots until tender. Finely chop the onions, cucumber, and parsley, mix together, and divide into 3 equal portions. Boil the eggs until hard-boiled. Mix the mayonnaise with the sour cream and crème fraîche. Now layer the cake: For the first layer, grate the cooked potatoes, season with salt and pepper, toss with a portion of the cucumber mixture, and spread on the bottom of a springform pan. Spread with a little of the mayonnaise and cream mixture. For the second layer, grate the beetroot, season with salt and pepper, and toss with the second portion of the cucumber mixture. Place in the pan and spread the mayonnaise and cream mixture on top. Repeat for the third layer with the cooked carrots. Finally, sprinkle the very finely chopped eggs on top. The cake is ready, but it needs to chill a little longer in the refrigerator. Carefully loosen the sides of the springform pan and serve with fresh pita bread or baguette.