The Mimosa salad was very popular in Soviet times, and it was not inferior in popularity to the world-famous Olivier salad.
New Year's holidays are a great opportunity to remember the recipe and prepare the legendary snack, slightly improving the recipe.
You will need:
- canned tuna - 2 cans,
- eggs - 6 pcs.;
- potatoes - 4 pcs.;
- carrots - 2 pcs.;
- onion (large) - 1 pc.;
- mayonnaise - 6 tbsp;
- olive oil - ¼ cup;
- salt and pepper to taste;
- fresh dill.
How to cook
1. Boil carrots and potatoes or bake in the oven in foil, cool, peel, grate separately on a coarse grater.
2. Boil the eggs hard, peel them, and separate the whites from the yolks.
3. Mix 4 tablespoons of mayonnaise with olive oil – this is the salad dressing. Mix 2 tablespoons of mayonnaise with canned tuna.
4. Grate the whites on a coarse grater, the yolks on a fine grater.
5. The peeled onion should be chopped and kept in boiling water for five minutes, then cooled.
6. Lay out layers of salad - first tuna, then grated egg white and mayonnaise, grated carrots and mayonnaise again, onions and mayonnaise, potatoes and mayonnaise, and then grated egg yolk.
Decorate the salad with fresh dill.
Bon appetit!
