Put a deep pot of water on the stove. Peel the potatoes, put them in the pot and boil them with a little salt. Once boiled, drain them well. They must not be overcooked. Put them in a bowl and leave them to cool.
Hard-boil the eggs. Remove their shells.
Wash the carrots, clean them. Boil them too but don't let them turn too soft. Grate the cheese coarsely. Chop the marinated pickles finely, don't peel them.
Put the mayonnaise in a bowl, add the yoghurt to it so it doesn't taste so heavy and oily. Stir and add salt to taste.
Prepare the following: 1 plate of grated carrots, 1 bowl of the finely chopped pickles, 1 plate of grated cheese, 1 bowl containing the boiled eggs (don't grate them) and 1 large bowl of boiled potatoes (again, don't grate them until it's time to assemble the salad).
Get a transparent bowl so that you can see the colors of the layers when you're assembling the salad. First, grate the potatoes (about 1-2) in it, then put grated carrots and some finely chopped pickles. Take 1 egg and grate part of it. Next comes the mayonnaise sauce.
Grab spoonfuls of the sauce and lay them out on top. Repeat, forming several layers. Finish off with sauce. Grate on cheese and sprinkle with black pepper. The ingredients listed yield about 2 medium-sized bowls.
The salad is perfect for baked meat. I know it by the name "Airy Salad".