Mimosa Salad

Mimosa Salad became popular in the 70s and the recipe is still remembered to this day. Housewives often make it for holidays. It is made quickly from simple and affordable ingredients. Mimosa Salad is preferably served in a glass dish, it looks beautiful and guests can see all the layers of the salad.

Canned Fish

1 can of saury in oil (6.76 oz)

Potatoes

10.58 oz

Carrots

7.05 oz

Onion

5.29 oz

Eggs

Mayonnaise

Salt

to taste

To prepare the Mimosa Salad, first boil the potatoes and carrots until ready. Cool and peel. Boil the eggs hard and peel them.

Finely chop the onion, cover it with boiling water and let it sit for 10 minutes. Then drain the water and rinse the onion with cold water.

This is done so that the onion does not taste bitter.

Grate the carrots finely.

Grate the potatoes coarsely.

Separate the egg whites from the yolks and grate the yolks finely, and the whites coarsely.

Mash the fish with a fork, drain any excess oil.

Now layer the prepared ingredients in a salad bowl, each layer spreading mayonnaise: fish, egg whites, carrots, onion, potatoes, and yolks. The final layer (yolks) does not need mayo. The Mimosa Salad is ready!

(4/5)