Mimosa Salad (Салат Мимоза)

Ingredients

• 2 cans (185 g each; 6 oz each)tuna
• 3 largepotatoes
• 3 largecarrots
• 6eggs, hard-boiled
• ½white onion, chopped
• 113 g (1 cup)white Cheddar, finely grated (optional)
• 360 ml (1½ cups)mayonnaise
• to tastesalt and pepper
• to tastedill, for garnish

Instructions

1. 1

   Cook the vegetables

   Boil the peeled potatoes and carrots for about 20 minutes, or until soft. Leave them to cool, then grate them separately and set aside.

2. 2

   Boil the eggs

   Place the eggs in a saucepan and cover them with water. Bring to the boil, cover with a lid and take the pan off the heat. Set a timer for 11 minutes, then transfer the eggs to an ice bath to cool.

3. 3

   Prepare the eggs

   Peel the eggs and separate the yolks from the whites. Grate the whites and set aside. Gently break the yolks into small pieces with a fork; do not mash them.

4. 4

   Chop the onion

   Finely dice the white onion and set it aside.

5. 5

   Mix the tuna

   Drain the tuna and mash it with a fork and about 60 ml (¼ cup) of mayonnaise.

6. 6

   Set up the layers

   Layer the ingredients in a springform pan.

7. 7

   Add the potatoes

   Spread the grated potatoes over the base of the pan. Drizzle with a little mayonnaise and use the back of a spoon to spread it thinly. Season with salt and pepper.

8. 8

   Layer the tuna

   Spread the tuna evenly over the potatoes, then scatter the chopped onion over the tuna. Add more mayonnaise and spread it thinly over the layer.

9. 9

   Add the carrots

   Spread the grated carrots evenly over the tuna and cover them with a thin layer of mayonnaise.

10. 10

    Layer the egg whites

    Spread the grated egg whites evenly over the salad, then add the final layer of mayonnaise.

11. 11

    Finish with yolks

    Scatter the crumbled egg yolks over the top and garnish with fresh dill.

12. 12

    Chill the salad

    Refrigerate the salad for at least 2 hours before serving.

What is Mimosa Salad?

Mimosa Salad, or Mimoza Salata, is a Russian layered salad commonly served for celebrations. Its name evokes the yellow, flower-like finish made from grated egg yolks.

This version builds layers of potato, tuna, onion, carrot and egg beneath the yolk topping. The separate colours and textures make it especially attractive when sliced from a springform pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 40g protein, 63g carbs, 67g fat.

Potatoes and carrots provide most of the carbohydrates, while mayonnaise supplies much of the fat. Tuna, eggs and optional Cheddar contribute protein, with the Cheddar also adding fat. Balance a serving with crisp vegetables or a green salad.

Build neat, distinct layers

Cool vegetables: let the boiled potatoes and carrots cool before grating. Keeping them separate makes it easier to spread each layer evenly.

Thin mayonnaise: spread it lightly between layers rather than adding it in one thick patch. The salad should hold its layers without becoming difficult to slice.

Get the egg texture right

Grated whites: grate the whites separately so they form a light, even layer.

Crumbled yolks: break the yolks into small pieces with a fork instead of mashing them into a paste. This gives the top its characteristic fine, golden finish.

Make the tuna layer flavourful

Drained tuna: drain it well before mixing, so excess liquid does not make the potato layer wet.

Onion and mayonnaise: the finely chopped onion sits over the tuna, with a thin mayonnaise layer added above it. Small pieces distribute more evenly through each serving.

Plan the chilling time

At least 2 hours: chilling gives the assembled salad time to firm up before serving. It also makes it easier to remove the springform ring cleanly.

Prepare ahead: the vegetables and eggs can be cooked and cooled before you begin layering. Assemble the salad with enough time for the required chill.

Serve it as a centrepiece

The springform pan helps the layers stay visible when the salad is released and sliced. Add the dill garnish just before serving for a fresh finish.

Serve chilled as part of a celebratory spread, alongside crisp vegetables or a simple green salad. The optional Cheddar adds another savoury layer.

Recipe notes & tips

• Grate the potatoes and carrots separately after they have cooled.
• Drain the tuna thoroughly before mixing it with mayonnaise.
• Use the back of a spoon to spread each mayonnaise layer thinly.
• Dice the onion finely so it is distributed evenly.
• Keep the yolks in small pieces rather than mashing them.
• Chill the assembled salad for at least 2 hours before serving.

Variations

• Add Cheddar: include the optional finely grated white Cheddar as an extra savoury layer.
• Use fresh herbs: garnish with dill as directed, or add a little more just before serving.
• Adjust the onion: use a smaller amount for a milder onion flavour.
• Season the layers: add salt and pepper to the potato layer as described, adjusting to taste.
• Make individual portions: assemble the layers in small serving rings, keeping the same order.

Common mistakes to avoid

• Grating warm vegetables: they can turn soft and difficult to handle; cool them first.
• Leaving liquid in the tuna: it can make the layers wet; drain it well before mixing.
• Adding thick mayonnaise layers: they can overwhelm the other ingredients; spread the mayonnaise thinly.
• Mashing the yolks: this loses the loose, fine topping; crumble them gently with a fork.
• Serving straight away: the layers may not hold together; refrigerate for at least 2 hours.

How to store

Cover and refrigerate leftovers promptly, and eat within 2 days. Serve cold; reheating is not suitable for this layered salad.

Frequently asked questions