Clock" Salad

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Ingredients

5 Potatoes

2 Carrots

1 Apple

6 Eggs

2 Pickled Cucumbers

1 Onion

Canned Green Peas

Red Bell Pepper

Salt

Mayonnaise

Peel the carrots and potatoes. Steam the vegetables in a steamer or in a small amount of salted water in a covered saucepan. Transfer the cooked vegetables to a plate to cool at room temperature.

Remove the pickles from the jar and dice them. Next, dice the carrots and potatoes. Place all the chopped vegetables in a salad bowl and add the green peas without the brine.

Peel the apple, remove the core, and grate it on a coarse grater. Add to the salad bowl. Lightly salt, season with mayonnaise, and smooth the surface with a spoon. It's important that the salad bowl you'll be serving the salad in has a flat bottom and is cylindrical. Now invert the bowl with the tightly packed salad onto a flat plate.

Boil the eggs. After the water boils, boil the eggs for 10 minutes until they're hard-boiled. Cool the boiled eggs under cold running water and peel them. Cut each egg in half lengthwise and remove the yolks. Finely grate the yolks or press them through a sieve. Arrange the whites in a circle, convex side up. Place the chopped yolks in the center of the salad.

Cut out the hands of a clock from the red pepper: a large hour hand and a long, thin minute hand. Cut strips of Roman numerals from the pepper as well. To prevent all the beautiful eggs from falling off, coat the surface of the eggs with mayonnaise beforehand; it will act as glue.

Orient the hands on the clock so it reads five to twelve.

Enjoy your meal!