Description
Mimosa Salad is a delicious layered tuna salad featuring a colorful combination of boiled potatoes, carrots, hard boiled eggs, and tuna, all brought together with creamy mayonnaise and a touch of olive oil. This traditional Russian-inspired salad is perfect for gatherings, offering a balanced mix of textures and flavors with a beautiful presentation.
Ingredients
Scale
Salad Components
- 2 cans (5 oz each) tuna in oil, drained
- 6 large hard boiled eggs (whites and yolks separated after boiling)
- 2 large carrots, boiled and peeled
- 4 medium potatoes, boiled and peeled
- 1 medium onion or 1/2 large onion
Dressing
- 1 cup mayonnaise
- 2 tablespoons mayonnaise
- 1/4 cup extra light olive oil
- Salt and pepper to taste
Garnish (optional)
- Tomato or dill sprigs
Instructions
- Prepare Ingredients: Hard boil the eggs, then separate the whites from the yolks. Boil the carrots and potatoes until tender, then peel and grate them separately. Finely chop the onion and drain the tuna, breaking it into small pieces.
- Layer the Salad: On a flat serving dish, start layering the ingredients. Begin with a layer of grated potatoes, spread evenly and season with salt and pepper. Add a thin layer of 2 tablespoons mayonnaise mixed with olive oil. Next, add the chopped onion followed by the tuna. Spread a layer of the remaining mayonnaise over the tuna.
- Continue Layering: Add a layer of grated carrots evenly on top of the tuna and mayo layer. Follow this with grated egg whites. Sprinkle salt and pepper lightly between layers as desired for seasoning.
- Top with Egg Yolks: Finally, crumble the grated egg yolks over the top of the salad to create a vibrant yellow finishing layer resembling mimosa flowers.
- Garnish and Chill: Optionally, garnish with slices of tomato or fresh dill. Cover the salad and refrigerate for at least one hour to allow flavors to meld before serving. Serve chilled.
Notes
- You can boil the vegetables and eggs a day ahead to save time.
- For a lighter option, use low-fat mayonnaise or Greek yogurt.
- This salad is best served chilled and tastes better if allowed to rest several hours or overnight.
- Adjust seasoning with salt and pepper to your taste between layers for balanced flavor.
- Optional garnishes like diced tomato or dill add freshness and brightness.
