Mimosa Layered Salad
Mimosa rests on two rules: grate everything finely, and lay each layer without stirring. That gives you the striped cross-section and a salad that feels light despite the mayonnaise. The two hours in the fridge are not optional — the layers need to settle into each other, or you just have a bowl of grated things.
- Prep
- 35 min
- Cook
- 15 min
- Rest
- 2 h
- Total
- 2 h 50 min
- Servings
- 6
- Level
- Easy
- Per serving
- 340 kcal
Ingredients
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What to use instead
Replace half the mayonnaise with sour cream and a spoon of mustard for a lighter salad.
Makes: a 20 × 20 cm dish, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Boil vegetables and eggs
Boil the potatoes and carrots in their skins for 25 minutes and the eggs for 10. Cool completely — warm ingredients smear the layers.
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Step 2: Prepare the onion
Chop the onion as finely as you can, cover with boiling water for 5 minutes and drain. It loses its bite but stays crisp.
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Step 3: Mash the fish
Drain the tin and mash the fish with a fork, bones included — they are soft and disappear into the salad.
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Step 4: Grate everything
Peel the vegetables and eggs and grate them finely, keeping whites and yolks in separate bowls.
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Step 5: Build the first layers
Spread the fish in the dish, then the onion, then the potato. Brush each layer lightly with mayonnaise without pressing down.
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Step 6: Continue
Next the carrot with mayonnaise and lemon juice, then the egg whites. Salt only the potato and carrot layers.
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Step 7: Finish with yolk
Spread the grated yolk evenly over the top — this is the mimosa. Leave it bare, with no mayonnaise.
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Step 8: Chill
Cover with film and refrigerate for at least 2 hours. Scatter with dill before serving.
Tips & variations
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Tip
The fine grater matters: on a coarse one the layers don't grip and the salad collapses on the plate.
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Variation
Smoked mackerel instead of tinned fish makes it bolder — skip the salt entirely then.
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Swap
Replace half the mayonnaise with sour cream and a spoon of mustard for a lighter salad.
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Storage
Keeps 2 days covered in the fridge; after that the potato starts weeping.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 340 kcal | 2,040 kcal |
| Protein | 16 g | 96 g |
| Fat | 26 g | 156 g |
| Carbohydrates | 9 g | 54 g |
Approximate values calculated from standard ingredient data.
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