Put the hand blender down to the bottom and turn it on. Once the mixture begins to thicken a little bit, pull the blender up and repeat this process until you get a mayonnaise. Season with a pinch of citric acid and salt to taste.
To the seasoned mayonnaise add the yoghurt and stir well until you get a homogeneous mixture. In a 10" cake form with removable sides, begin to arrange the salad.
Grate potatoes until they cover the bottom of the form. Grate eggs on top as a 2nd layer. Put a few spoons of the sauce. Grate ham on top and then the pickles.
Add another few spoons of sauce. The start all over again - grate potatoes, then eggs, add sauce, ham, pickles and sauce again. Finish it off with grated potatoes.
The decoration is by choice and the fruit of your imagination! After it sits several hours in the refrigerator you can remove the sides of the cake form.
Boil and peel the eggs for the decoration. Cut them into 2 equal parts. Use one half of the yolk to make a stamen for the daisy in the middle of the salad. Arrange the chicken egg whites around the yolk.
Carefully peel the quail eggs and cut them into 2, form the smaller half daisies on the outside. Use the bunches of parsley for decoration and color.