Mimosa Salad
Elevate your next gathering with the exquisite Mimosa Salad, a layered masterpiece that’s as elegant as it is delicious. This classic Russian-inspired dish features tender boiled potatoes, sweet grated carrots, and protein-rich canned fish like salmon, mackerel, or tuna, all complemented by velvety mayonnaise for a creamy bite. Topped with vibrant grated egg yolks, the salad mimics the delicate bloom of mimosa flowers, making it a feast for both the eyes and the palate. Easy to assemble but packed with flavor, this hearty, chilled salad is perfect for celebrations, holiday tables, or a special weekend treat. With a quick prep time and a refreshing balance of textures and tastes, the Mimosa Salad is destined to become your go-to show-stopping appetizer.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 medium Carrots
- 5 large Eggs
- 1 can Canned fish (salmon, mackerel, or tuna)
- 1 small Onion
- 200 grams Mayonnaise
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Boil the potatoes and carrots in their skins until fork-tender, about 20-25 minutes. Allow them to cool, then peel and grate each vegetable separately using a coarse grater.
Hard-boil the eggs for 10 minutes. Once cooled, peel the eggs and separate the yolks from the whites. Grate the whites and yolks separately using a fine grater, keeping them in different bowls.
Finely chop the onion. If you prefer a milder onion flavor, soak the chopped onions in hot water for 5 minutes, then drain and pat dry.
Drain the canned fish and mash it with a fork until flaky.
Begin layering the salad on a flat serving plate or in a springform pan for a neat presentation. Start with grated potatoes as the first layer, spreading it evenly. Lightly season with salt and pepper, and spread a thin layer of mayonnaise on top.
Add a layer of flaked fish over the potatoes, spreading evenly. Cover with another thin layer of mayonnaise.
Next, add the chopped onions as the third layer, spreading them evenly. Add a light layer of mayonnaise if desired.
Follow with the grated carrots as the fourth layer. Lightly season with salt and pepper, and spread a thin layer of mayonnaise.
Add the grated egg whites as the fifth layer, spreading evenly. Cover with another thin layer of mayonnaise.
Finish the salad by sprinkling the grated egg yolks evenly over the top, creating a bright and cheerful mimosa-like appearance.
Chill the salad in the refrigerator for 2-3 hours to allow the flavors to meld. Serve cold and enjoy!
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 19.5 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 328 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4439 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
