Golden Horseshoe Salad

Prepare all the ingredients needed for making the Golden Horseshoe salad.

Pre-cook the potatoes in advance, it's best to do it the evening before or a couple of hours before making the salad, so that they have time to cool down. Thoroughly wash the tubers to remove any clinging dirt, pour boiling water over them (this way it takes less time to cook) and boil over medium heat until tender. The most important thing at this stage is not to overcook the potatoes, otherwise they will turn into mashed potatoes. After the tubers have cooled, peel them and cut into medium-sized cubes.

Rinse the chicken eggs to remove dirt from the shell and boil them in boiling water for exactly 10 minutes. Then transfer them to ice water (if you have ice cubes in your freezer, add them to the water) to stop the cooking process. Next, peel and dice the eggs with the same size as potatoes.

Dice the pickles and, if they are juicy enough, lightly squeeze them with your hands or remove excess liquid with paper towels (so the salad won't be watery). Finely chop the green onions. Alternatively, you can use regular onions, but to remove their strong bitterness, you can marinate them or scald them with boiling water.

Place the canned tuna in a sieve and let the liquid drain. Mash the fish with a fork.

In a large salad bowl, combine all the prepared ingredients, add half a can of canned corn (the remaining portion will be used for garnish).

Add mayonnaise (adjust the amount to taste) and mix well. If needed, add a little salt and pepper.

On a large plate (approximately 26 cm in diameter), arrange the dressed salad in the shape of a horseshoe. Gently pack it down with your hands or using two culinary spatulas. Since the shape of the salad is quite simple, there are no tricks to shaping it, but if desired, before placing the salad on the plate, you can draw a contour of mayonnaise.

Spread a thin layer of mayonnaise on the surface of the horseshoe, it is most convenient to do this with the back side of a teaspoon.

Insert olives into the resulting horseshoe, imitating the holes of a real horseshoe. If the salad has deformed slightly during this process, adjust its surface and then cover it with the remaining corn. To make the corn stick to the mayonnaise more easily, we recommend drying the grains slightly on paper towels. The Golden Horseshoe salad is ready to be served. Enjoy your meal!