Mimosa salad is a colourful, layered salad with tuna as the main ingredient. It is easy to prepare, tasty and suitable for any occasion or holiday.
I start preparing the salad by cooking vegetables and eggs, and I usually do it in the evening the day before assembling the salad. Then, I cook vegetables in their peel, which I remove only once the vegetables are cooked and cooled down. Once that’s done, I grate the cold vegetables and do the same with eggs, except that I first separate the yolks from the whites because I use them for two different layers of the salad. I drain the tuna from the brine, cut the onion and chives.
You can top the salad with just mayonnaise, but I also add some natural yogurt, which gives the mayonnaise sauce a more liquid consistency. I arrange the salad ingredients in layers in a glass bowl, so that each layer of the salad is clearly visible. Before serving, I keep the finished salad in the fridge. I encourage you to try out the recipe for mimosa salad and I wish you a happy meal.
Ingredients for mimosa salad.
- 200 g boiled carrot
- 400 g boiled potatoes
- 6 hard-boiled eggs
- 2 cans tuna in brine (260 g all-together)
- 250 g mayonnaise
- 100 g natural yogurt
- a small bunch of chives
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 150 g grated cheese
- 50 g onion
How to make mimosa salad.
Start preparing the salad by cutting and grating the cooked vegetables and additives. Then, finely chop the chives and cut the white onion. Next, separate the whites from the yolks from the boiled eggs. Grate the egg yolks on the small holes of a grater, and grate the egg whites, carrots and potatoes on the large holes. Mix mayonnaise and yogurt in a bowl, pour the tuna into a strainer and squeeze out the liquid.
Assembling the salad. Put the tuna, onion, mayonnaise sauce, carrots, potatoes, salt, pepper, cheese, mayonnaise sauce, grated egg whites, salt, pepper, grated egg yolks and chives into a serving bowl.
Good to know when making mimosa salad.
The weight of the potatoes and carrots given in the list of ingredients is of cooked, peeled and ready-to-use vegetables. I put the washed unpeeled potatoes and carrots in a pot and cooked them until soft for a little over 30 minutes. After that, I cool them down and peel them.
I hard-boiled the eggs for 9 minutes. The eggs I used were of size “M”.
I usually buy grated cheese, but if you buy cheese in one piece, grate it on the large holes of a grater.
You can decorate the salad with fresh chives, dill or parsley.
Do you like salads with tuna? If so, try our recipe for Tuna and pineapple salad.