Radish Salad

Boil the potatoes, let them cool, and grate them.

Grate the raw daikon and squeeze out excess moisture thoroughly.

Slice the onion into thin half-rings (or quarter-rings). Marinate in water and apple cider vinegar to remove bitterness.

Grate the carrots on a fine grater, add a bit of sugar, and mix. Squeeze gently without drying them out.

Boil the eggs and grate them on a fine grater.

For the dressing, mix sour cream and mayonnaise 50/50 (or yogurt and mayonnaise).

Assemble the salad in layers: potatoes (lightly salted, dressed with sauce), daikon, pickled onions, sauce, carrots, sauce, and eggs on top.