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Mimosa Salad

Print Recipe
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.
Prep Time 30 minutes
Cook Time 25 minutes
Servings 3

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.