There are many ways to make a Russian classic Mimosa Salad (Салат Мимоза). It's a layered salad found on the table during celebrations, especially Easter or even Christmas or New Years. Like most Russian salads, there is a lot of mayonnaise!
It's similar to Shuba Salad or Herring Under Fur Coat, as both are layered, have seafood, potatoes and lots of mayo. You can make both salad on a plate, in a bowl, or using a springform pan like the recipe below. I like the look of the different layers when serving this salad. All Russian salads are very heavy, like the famous Olivye Salad (салат Оливье), not a piece of lettuce in sight!
Mimosa Salad has no similarities to the orange champagne drink, but is named after a type of native flowering yellow Australian wattle, also known as Mimosa. It now grows around the world, including along the Black Sea in Russia. The bright yellow flowers are often given to women on International Women's Day. The crumbled egg yolks on Mimoza Salad are reminiscent of the yellow flowers, thus the name. A perfect springtime salad.
How to Make Mimosa Salad
There are many varieties of this salad, some using pink salmon, trout or even chicken instead of tuna. The cheese needs to be a hard cheese like a white cheddar, but not sharp like a Swiss cheese. You can use either canned Tuna in oil or spring water. I always use spring water tuna, because I add so much mayo. Some say it's tastier to use the Tuna in oil (your call).
Traditionally you boil the potatoes and carrots with the skin on, and then peel it after it's cooked. I peel the vegetables first, and boil them like normal. I hate peeling soft cooked vegetables. There is no difference in taste, and I find it easier. Most people grate the ingredients directly into the dish as they are layering, but I prepare everything in advance, then built my salad.
You have to try this Mimoza Salad (Мимоза)! A delicious Russian layered salad popular during celebrations and holidays. A hearty salad with Tuna, Potatoes, Carrots, Eggs and of course, lots of Mayo. Who needs regular potato salad when you can have Mimoza! Bon Appetit! Приятного аппетита!
- 2 cans tuna 6oz/185g
- 3 large potatoes
- 3 large carrots
- 6 hard boiled eggs
- ½ white onion chopped
- 1 cup finely grated white cheddar grated. (optional)
- 1½ cups mayo
- salt and pepper
- dill for garnish
- In a saucepan, boil the peeled potatoes and carrots for about 20 minutes, or until they are soft. Allow to cool and set aside.
- Cook the eggs until they are hard boiled, for about 10 minutes. Don't overcook as you need the egg yolks bright yellow. Allow to cool and peel. Remove the egg yolks from the egg whites. Separately grate the egg whites and set aside. Using a fork, gently crumble the egg yolks until they are in small pieces.
- Finely dice the white onion. Set aside. If you are using yellow onions which have a sharp bite, put them in boiling water for 2 minutes then strain before using. This will reduce the bite of the yellow onions.
- Drain the tuna, mash it using a fork with about ¼ cup mayo.
- On a serving platter, 7" springform pan or glass deep dish, start to layer your ingredients.
- Grate the peeled potatoes over the dish and evenly spread across the entire base. Add a few tablespoons of mayonnaise (or drizzle evenly), using the back of the spoon to thinly spread across the dish, gently pressing into the potatoes. Sprinkle salt and pepper over the potatoes.
- Spread evenly the tuna over the grated potato. Put the chopped onions evenly over the tuna.
- Add more mayonnaise to thinly spread across the dish.
- If you want to use the cheese for this recipe, add in at this layer, and lightly cover with mayo.
- Grate the carrots, spread evenly over the tuna mayo layer, and lightly cover with another layer of mayonnaise.
- Layer the grated egg whites evenly across the Mimoza Salad. Add the final layer of mayonnaise.
- The final layer is the crumbled egg yolks and fresh dill. Refrigerate for at least 2 hours before serving.