Prepare the Ingredients: Boil the potato until tender, then let it cool. Once cooled, peel and grate it into a bowl.

Boil the eggs, cool them under cold water, then peel and chop them into small pieces.

Wash and dice the tomatoes, removing any excess seeds and liquid to keep the salad from becoming too watery.

Grate the cheese finely, and set aside.

Mince the garlic and mix it into the mayonnaise to make a garlicky dressing.

Layer the Salad: First Layer: Spread the grated potato evenly in the serving dish. Sprinkle a little salt over the layer to enhance flavor.

Second Layer: Spread half of the garlicky mayonnaise on top of the potato layer and gently smooth it out.

Third Layer: Add the chopped eggs over the mayonnaise. Season lightly with a pinch of salt.

Fourth Layer: Add the grated cheese evenly on top of the egg layer.

Fifth Layer: Spread the remaining mayonnaise and garlic mix over the cheese, spreading it evenly.

Sixth Layer: Finally, add the diced tomatoes as the top layer, creating a colorful and fresh finish.

Chill and Serve: Refrigerate the salad for at least 20-30 minutes to allow the flavors to meld and the mayonnaise to set slightly.

Serve chilled, and enjoy the beautiful layers and delicious flavors.