Mimosa salad with potatoes and canned fish
8 servings
30 minutes
Mimosa salad is a refined and delicate dish that has become a classic of Russian cuisine. Its name refers to the spring flower mimosa, whose airy blossoms resemble the layered texture of the salad. This dish combines the softness of potatoes, the light sweetness of carrots, the airy texture of egg whites, and the rich flavor of canned fish. Layers of mayonnaise make it especially juicy, while the finishing touch—grated yolks—gives the salad an appetizing golden appearance. Mimosa is perfect as a festive treat, especially at celebrations where sophistication in taste and presentation is valued. Its soft texture and harmonious combination of ingredients make it a favorite at family gatherings, and its simple preparation process makes it accessible even for culinary beginners.
1
Boil the potatoes and eggs. Separate the boiled eggs into whites and yolks.
- Potato: 10 pieces
- Chicken egg: 10 pieces
2
Grate the potatoes on a coarse grater, layer them in a suitable container, and generously spread mayonnaise.
- Potato: 10 pieces
- Mayonnaise: 600 g
3
Grate fresh carrots on a fine grater, layer them, and spread with mayonnaise.
- Carrot: 2 pieces
- Mayonnaise: 600 g
4
Grate the eggs on a coarse grater, layer them, and spread with mayonnaise.
- Chicken egg: 10 pieces
- Mayonnaise: 600 g
5
Mash the canned fish with a spoon in the jar, layer it, and generously spread mayonnaise.
- Canned pink salmon in its own juice: 3 jars
- Mayonnaise: 600 g
6
Grate the yolks on a fine grater and layer them.
- Chicken egg: 10 pieces
7
Let it sit in the fridge for 15 minutes.