There is not any instruction about the meat in the salad, so you can choose whatever you want. Cook and cool it, then dice it.
Boil potatoes, carrot, eggs in salted water. Then cool and dice all the ingredients.
Chop the herbs and pickled cucumbers.
It is better to use the springform pan. If you don’t have one, just use the deep bowl with flat bottom.
Line the bottom with plastic wrap; brush it with butter so the salad will be separated easily.
Rinse the pickled mushrooms, drain them. Put them into the bowl or springform pan with stems up. Divide the herbs into two parts. Put the first one on mushrooms.
Then follow the sequence of layers: eggs, mayonnaise, carrots, mayonnaise, pickled cucumbers, mayonnaise, meat or ham, mayonnaise, potatoes, mayonnaise.
Put the lid on, and store the salad into the fridge so it will soak well. It should sit for at least 4 hours.
Rinse and then shape a fantail with the lettuce leaves in the flat plate that will be served at table. Cover the springform pan with flat plate, and then turn it upside down so the salad will be in the flat plate. Then carefully separate the springform pan and plastic wrap from salad.
Dress the salad with remaining herbs and mayonnaise.