Salad “Mushroom Basket”

The tasty and appetizing “Mushroom Basket” salad will decorate any holiday table; it looks very elegant and appetizing. The salad turns out very tasty and satisfying, all the ingredients go well together, complementing each other. Processed cheese adds a creamy touch to the dish. Pickled cucumbers make the salad juicy and perfectly highlight the taste of the other ingredients. If desired, the ham can be replaced with boiled pork or smoked chicken fillet.

“Mushroom Basket” can be served in portions in bowls or wide glasses. I prepared the salad using a cooking ring with a diameter of 18 cm.

The classic combination of ham and mushrooms is wonderfully complemented by fresh herbs. This salad will definitely be remembered by your guests!

Ingredients for preparing the “Mushroom Basket” salad:


  • Pickled honey mushrooms – 200 g.

  • Pickled cucumbers – 200 g.

  • Chicken eggs – 4 pcs.

  • Potatoes – 3 pcs.

  • Ham – 250 g.

  • Processed cheese – 200 g.

  • Green onions – 50 g.

  • Dill and parsley – 50 g.

  • Mayonnaise – 100 g.

  • Bay leaf – 2 pcs.

  • Black allspice – 3 peas.

  • Ground black pepper – 0.25 tsp.

  • Salt – 1 tsp.

Recipe for “Mushroom Basket” salad

Step-by-step instruction:

1. Wash the potatoes, peel them, and boil them in salted water until tender. To make the vegetables aromatic, add bay leaves and black allspice to the water during cooking. Cool the boiled potatoes to room temperature and grate them using a coarse grater. Place a cooking ring with a diameter of 18 cm on a flat plate. Place the grated potatoes and grease them with a small amount of mayonnaise.

2. Cut the pickled cucumbers into small cubes, squeeze out excess liquid and place on top of the potatoes. Apply a thin mesh of mayonnaise on top.

3. Boil chicken eggs hard, cool in cold water, peel, and chop on a coarse grater. Place the grated eggs into the cooking ring. Add salt and ground black pepper to taste. Lubricate the layer with a small amount of mayonnaise.

4. Cut the ham into small cubes, place on top of the eggs, tamping the salad a little with a spoon. Apply a mayonnaise mesh on top.

5. Grind the processed cheese on a grater with a large blade. Distribute the grated cheese evenly over the ham. To make the processed cheese easier to grate, you can pre-chill it in the freezer for 20 minutes. Apply a mayonnaise mesh over the cheese layer.

6. Wash the dill, parsley and green onions, dry them to remove excess moisture, and chop them finely. Add greens to the salad.

7. Place honey mushrooms, strained from the marinade, on top.

8. Cover the culinary ring with the salad with cling film. Place the “Mushroom Basket” salad in the refrigerator for 2 hours to soak and cool. Before serving, carefully remove the cooking ring and serve the salad to the festive table.

Bon appetit!

Pay attention to the recipes for delicious salads:

Korean salad with crab sticks and carrots

Salad “Mimosa Branch”

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