Instructions

1. First start cooking vegetables. Boil or steam whole unpeeled potatoes, carrots and beetroot until just tender but not mushy. Make sure you cook beetroot in a separate pot.
2. Meanwhile peel the eggplant and cut it into small thin pieces.
3. Place nori sheet in a pot, transfer the eggplant, add salt and pour over water and vinegar. Bring to boil and simmer covered for 7-10 minutes. Let it cool down and marinade in cooking liquid. Then drain.
4. Cool your vegetables. Peel and shred them separately.
5. Now assemble the salad. First layer potato, then eggplant and sprinkle it with finely diced onion. Grease with mayonnaise. Add layer of carrot and cover with some mayo again. Lastly add beetroot and smother it with mayo for the last time. You can repeat it twice for more even taste.
6. Place in a fridge overnight.