Mimosa salad

Mimosa salad - recipe with photo, salads
Rating: 4.6 Votes: 31
Cooking Time:
1 hour
Recipe Yield:
4 servings
Difficulty:
Simple recipe

Mimosa salad - a salad recipe is a very simple and light salad, the main thing is not to confuse the order of laying out the products, although each housewife has her own order. If your family is fine with boiled carrots, then a layer of carrots can also be added.

Recipe Ingredients

Cooking Recipe

For the Mimosa salad recipe, boil the potatoes in their skins, cool, peel and grate on a coarse grater. For a salad, it is best to choose non-white potatoes; when boiled, they crumble and turn into mashed potatoes.

Boil eggs, pour cold water and cool. Peel the eggs and separate the yolks from the whites. Next, grate egg yolks separately, egg whites separately.

For the Mimosa salad, you can use canned salmon, horse mackerel, saury, etc., the main thing is that the canned goods are in oil or in your own juice. Put the canned liquid in a deep bowl and knead with a fork.

At the bottom of a deep, but flat plate, put canned fish and flatten. To make the salad juicy, each layer must be lubricated with mayonnaise, but do not overdo it. Put a layer of grated potatoes on top of the fish, salt, grease with mayonnaise and sprinkle with finely chopped onions. The onion layer does not have to be greased with mayonnaise. Next, lay out a layer of grated egg white, grease with mayonnaise, sprinkle with grated yolk, sprinkle with ground black pepper and put for 15-20 minutes Mimosa salad in the refrigerator.