Boil the Potatoes: Start by boiling 2 medium-sized potatoes in salted water until they are soft but not mushy. This should take about 15-20 minutes. Once done, drain them and allow them to cool completely. Peel the potatoes and grate them using a medium grater.

Boil the Eggs: In a separate pot, boil 3 eggs. Place them in cold water, bring to a boil, and cook for 10 minutes. Cool the eggs in cold water, peel, and chop them into small pieces.

Prepare the Chicken: Shred or finely chop the smoked chicken breast into bite-sized pieces. You can use your hands or a knife to do this. If your chicken has skin, you can either discard it or chop it up for added flavor.

Chop the Cucumbers: Wash the cucumbers and dice them into small pieces. If the skin is too thick or waxy, you can peel it, but leaving the skin on adds extra texture and color.

Grate the Cheese: Grate 130 g of hard cheese using a fine grater. You can use cheeses like cheddar, gouda, or any semi-hard cheese you prefer.

Drain the Corn: Drain the canned corn to remove any excess liquid. Pat it dry with a paper towel if necessary to prevent the salad from becoming watery.

Layer the Potatoes: In a 20-22 cm salad form (or you can use a deep dish), start by spreading an even layer of the grated boiled potatoes on the bottom. This will be the base of your salad. Lightly press the potatoes down with a spoon to ensure they form a compact layer.

Add a Layer of Smoked Chicken: Evenly spread the shredded or chopped smoked chicken breast on top of the potato layer. If desired, add a thin layer of mayonnaise over the chicken for extra moisture.

Add a Cucumber Layer: Next, layer the diced cucumbers over the chicken. The cucumbers add a refreshing crunch to the salad. Add a little mayonnaise if you want more creaminess.

Add the Eggs: Spread the chopped boiled eggs over the cucumber layer. This layer adds richness and texture. Add a small dollop of mayonnaise and spread it evenly over the eggs.

Add the Corn: Now, add the drained corn evenly across the salad. This will add a slight sweetness and a pop of color to the dish.

Top with Cheese: Finally, sprinkle the grated cheese over the top of the salad. You can add a little more mayonnaise on top or leave it as it is.

Chill the Salad: Once assembled, cover the salad with plastic wrap or place it in the refrigerator to chill for at least 1 hour. Chilling allows the flavors to meld together and makes the salad easier to serve.

Remove the Salad Form: After the salad has chilled, carefully remove the salad form if you used one, leaving a beautifully layered salad that holds its shape.

Serve the Salad: Cut the layered salad into slices like a cake and serve it on a platter. Garnish with fresh herbs like parsley or dill for added color and flavor.