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Mimosa salad with potatoes and canned food classic

Classic Mimosa salad with potatoes and canned fish

Well-known, popular, simple, and made from easy-to-find ingredients! Mimosa with potatoes and canned fish is a classic salad that's stayed popular for many years. Its mellow, balanced flavor and affordable ingredients are what make it so appealing to so many. Great for a family meal or a celebration!

Julia

Recipe author

Mimosa salad with potatoes and canned food classic

Composition / ingredients

Servings:

Potatoes

Carrots

Eggs

Canned fish

220

Hard cheese

Mayonnaise (or to taste)

Dill (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 9 g

Fats 48 % 15 g

Carbohydrates 23 % 7 g

193 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a classic Mimosa salad with potatoes and canned fish? Gather the ingredients. Any canned fish will do: sardines, saury, or mackerel, packed in either oil or its own juices.
Step 2:

Boil the potatoes and carrots ahead of time until tender. Check them with a knife—if it slides in easily, they're done. Take the cooked vegetables out of the water and cool them completely. Peel the potatoes and grate them on the coarse side of a grater.
Step 3:

Peel the carrots too and grate them on the medium or fine side of a grater.
Step 4:

Put the canned fish in a suitably sized bowl. Mash it with a fork. Mine is packed in its own juices. I add that liquid to the fish, which makes the salad juicier. If you prefer, you can leave the liquid out.
Step 5:

Use whatever cheese you like best: hard, semi-hard, or processed. Grate it on the fine side of a grater.
Step 6:

Hard-boil the eggs. How do you do that? Cover the eggs with water and bring them to a boil. Cook them over moderate heat for 7–8 minutes from the time the water boils. Put the boiled eggs in cold water to cool them; the temperature change makes the shells easier to peel. Peel the cooled eggs and separate the whites from the yolks. Grate the whites on the fine side of a grater.
Step 7:

You can assemble the salad in a serving ring. Set it on a plate. Lay down the grated potato as the first layer and smooth it out. If needed, you can lightly salt this layer.
Step 8:

Spread mayonnaise over the potato layer.
Step 9:

Next, add the grated carrot. Smooth the carrot layer with a spoon. Top it with mayonnaise.
Step 10:

The next layer is grated cheese. And mayonnaise again.
Step 11:

Add the canned fish and smooth it out.
Step 12:

Spread a little mayonnaise over the fish layer.
Step 13:

Grate the egg yolks on the fine side of a grater over the fish. Set a little of the yolk aside to decorate the top of the salad.
Step 14:

For the last layer, spread the grated egg whites evenly over the top. Spread mayonnaise over the salad. Refrigerate it for 2 hours so it can soak together.
Step 15:

Wash the dill, dry it well, and chop it finely.
Step 16:

Before serving, decorate the top of the salad however you like, using the chopped herbs and the reserved grated egg yolk. Enjoy your meal!

Make salads only from fully chilled ingredients. A salad made from warm ones can spoil quickly.
It's better to make the mayonnaise yourself—it'll be tastier and healthier. See some great homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mix them with mayonnaise in any ratio you like—it'll cut the calories.
Shake the can before you buy it. The more liquid sloshing around inside, the less fish there is.