Boil the salted water. Peel the potatoes, cut them into slices, and put them in boiling water. From the moment of boiling, cook for 5 minutes. Toss in a colander. Put in a heat-resistant form, sprinkle with curry and put in the oven preheated at 180 g for 35-45 minutes until the potatoes are ready. In the last 5 minutes, turn on the grill.
Mix all the elements of the dressing (olive oil, vinegar and mustard) into a homogeneous emulsion.
Cut the onion into half rings, add a little salt, add 2 teaspoons of dressing, shake lightly and leave to marinate.
Boil the quail eggs from the moment of boiling for 5 minutes. Fill them with cold water, peel and cut in half. Chop the green onions.
We begin to collect the salad. Try the salt on the potatoes. I lightly prisalivala each layer. Spread on a plate 1/3 of the potatoes, on top of 1/3 of the onions, 1/3 of the egg halves and green onions. Pour all 1/3 part of the dressing. We continue further.