Cold, creamy, and built to rest, this Mimosa salad layers tuna, vegetables, and eggs into a soft, sliceable dish with a delicate finish of grated (crushed) yolk.
Ingredients
- 1 can (7 oz) fish in oil, drained
- 3 potatoes, boiled, peeled
- 1 carrot, boiled, peeled
- 1 small onion
- 4 eggs, hard-boiled
- 150–200 g mayonnaise (⅔–1 cup)
- Salt
Instructions
- 1Grate the potatoes on a coarse grater and spread them in an even layer on the bottom of a dish.
- 2Spread a light layer of mayonnaise over the potatoes.
- 3Flake the fish with a fork and layer it over the potatoes.
- 4Add a thin layer of mayonnaise.
- 5Finely dice the onion and scatter it over the fish.
- 6Grate the carrot and layer it on top, then add another thin layer of mayonnaise.
- 7Separate the egg whites from the yolks.
- 8Grate the whites and spread them evenly over the salad.
- 9Add a light layer of mayonnaise.
- 10Finely grate or crumble the yolks over the top to finish.
- 11Cover and refrigerate for at least 2 hours before serving.
Cook's Note
Cool every component fully before layering so the salad stays distinct instead of turning soft and streaked. Keep the mayonnaise light between layers so the finished salad feels balanced, not heavy.
Best Served With
dark rye bread, boiled potatoes, or roast chicken
Why This Recipe Works
Soft, grated layers keep the salad cohesive without turning dense, while the yolk finish gives it a delicate, almost fluffy top. Resting time lets the layers settle and slice more cleanly.
Make It Yours
- Add black pepper between the layers.
- Add grated sour apple for brightness.
- Add prepared horseradish for more bite.
- Dice the vegetables instead of grating for a firmer texture.
Leftover Strategy
Store covered in the refrigerator for up to 3 days. Serve cold straight from the fridge, since the texture and flavor settle well as it rests.
Want to impress guests with this dish? Ask Jeff →
Pairing
Sparkling water with lemon or a crisp lager keeps the salad bright; salted potato chips ↗ make it feel like a proper cold spread.
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