Prepare the ingredients. Grate the potatoes and carrots. Dice the boiled eggs. Drain the liquid from the champignons. Finely chop the dill. Dice the ham. Grate the hard cheese on a coarse grater.
Assemble the salad. Take a small 18-20 cm diameter springform pan. Place the mushrooms cap-side down on the bottom of the pan. Sprinkle the mushrooms with dill. Help level the layer with a spoon. Apply a mayonnaise net to the greens. Place the chopped eggs. Cover with a mayonnaise net. Pour the grated cheese into the pan and level it with a spoon, cover with mayonnaise. Next comes a layer of ham. Spread the ham with mayonnaise on top. Pour in the grated carrots, lightly tamp with a spoon and spread with mayonnaise. The final layer will be potatoes. Level the surface well. Cover with a flat dish and carefully turn over. Remove the springform pan.