Cold, creamy, and built to rest, this Mimosa salad layers tuna, vegetables, and eggs into a soft, sliceable dish with a delicate finish of grated (crushed) yolk.
Mimosa Salad
Ingredients
- 1 can fish in oil drained 7 oz
- 3 potatoes boiled, peeled
- 1 carrot boiled, peeled
- 1 small onion
- 4 eggs hard-boiled
- 150 –200 g mayonnaise ⅔–1 cup
- Salt
Instructions
- Grate the potatoes on a coarse grater and spread them in an even layer on the bottom of a dish.
- Spread a light layer of mayonnaise over the potatoes.
- Flake the fish with a fork and layer it over the potatoes.
- Add a thin layer of mayonnaise.
- Finely dice the onion and scatter it over the fish.
- Grate the carrot and layer it on top, then add another thin layer of mayonnaise.
- Separate the egg whites from the yolks.
- Grate the whites and spread them evenly over the salad.
- Add a light layer of mayonnaise.
- Finely grate or crumble the yolks over the top to finish.
- Cover and refrigerate for at least 2 hours before serving.
Cook’s Note: Cool every component fully before layering so the salad stays distinct instead of turning soft and streaked. Keep the mayonnaise light between layers so the finished salad feels balanced, not heavy.
Why This Recipe Works
Soft, grated layers keep the salad cohesive without turning dense, while the yolk finish gives it a delicate, almost fluffy top. Resting time lets the layers settle and slice more cleanly.
Best Served With
dark rye bread, boiled potatoes, or roast chicken
Pairing Suggestion
Serve with sparkling water, dark rye, or a simple plate of cold vegetables.
Leftover Strategy
Store covered in the refrigerator for up to 3 days. Serve cold straight from the fridge, since the texture and flavor settle well as it rests.
Make It Yours
Add black pepper between the layers. Add grated sour apple for brightness. Add prepared horseradish for more bite. Dice the vegetables instead of grating for a firmer texture.
Kitchen Connections
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