Mimosa salad with potatoes and carrots: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mimosa salad with potatoes, carrots and other equally delicious additions has long been loved by many of us. Often it is prepared for the holiday. The variety of recipes contributes to the fact that the salad is universal and practically does not bother. You can cook Mimosa salad with potatoes, carrots and other usual products according to the classic recipe or ennoble the dish with more refined ingredients, giving a twist.

Name and recognition

A snack that has been popular for many years due to its bright decor. The classic version suggests that the surface of the salad must be decorated with a thick layer of grated egg yolk. Hence the association with spring branches of sunny mimosa.

Each housewife has her own recipes. The decor and method of serving can be modified, as well as the set of ingredients. But forFirst, let's look at a few simple recipes for Mimosa salad with potatoes and carrots according to the traditional pattern.

Classic

How did it all start? From a simple Mimosa recipe with potatoes, carrots and canned fish.

List of components:

• A jar of canned saury (in its own juice or in oil).
• Potatoes - 3 pieces
• Carrot - 1 pc. For "Mimosa" with potatoes and carrots, it is better to choose medium-sized vegetables.
• Onion (optional. Those who do not like onions usually bypass this product. Mimosa with potatoes, carrots and no onions goes well on the table.
• Eggs - 4 pieces.
• S alt.
• Mayonnaise.

Cooking method

Wash and boil vegetables and eggs, cool.

Remove the husk from the onion and chop it. The smaller, the prettier the salad looks. Yes, and the taste will be more tender. Pour the prepared onion with boiling water for 10 minutes. Drain the hot water and wash the onion in cold water.

Remove the peel from carrots and potatoes. We rub the carrots on a fine grater. Potatoes can be grated with a larger fraction. Arrange the vegetables in different bowls.

Eggs clean, divide into whites and yolks. Grind the proteins with a fine grater. Yolks can also be grated or crushed - you get what you need.

Remove the liquid from the canned food. Lay the fish pieces on a flat surface and knead thoroughly.ordinary fork. To speed up the cooking process, you can buy canned fish marked "For salads" so you don't grind it yourself.

Mimosa puff salad with carrots, potatoes and canned fish

Place prepared ingredients in a salad bowl layer by layer in a strictly established order:

1. Crushed canned food is the bottom layer. Top with a little mayonnaise.
2. Put squirrels on the surface of the fish with mayonnaise. If necessary, this layer can be slightly s alted. Smooth it out and also grease with mayonnaise. In this case, it needs a little more than for the first layer.
3. Cover the squirrels with carrots and mayonnaise.
4. Lay out the onion layer next, but without mayonnaise, otherwise the onion will release juice and the salad will "float".
5. Potatoes. It needs to be lightly s alted, leveled and flavored with a portion of mayonnaise.
6. Gently pour the yolks onto the potato layer. It is advisable to decorate the surface with dill.

Let's let the finished salad brew for a couple of hours in the refrigerator and you can safely try it.

Mimosa with cheese, potatoes and carrots

This option is also quite popular.

Includes:

• Potato - 2 - 3 medium sized tubers.
• Carrots - 1 large or 2 medium.
• Eggs - 4 - 5 pieces.
• Onion.
• Cheese - 100 grams. It is better to use hard varieties.
• 1 can of canned sardine or saury.
• S alt and mayonnaise to taste.

Boil the vegetables in their skins until tender. We cook the eggs "hard" - at least 8 - 10 minutes from the moment the water boils.

Chop the onion finely. To remove unnecessary bitterness from the vegetable, pour boiling water over it for a few minutes, then drain the water. However, if you are not confused by the natural taste of onions, this is not necessary.

Peel the carrots and potatoes and finely grate them into separate plates.

Squirrels and cheese will also grind with a grater.

Separately prepare the yolks - crush them until smooth.

Put the fish in a deep bowl, drain the liquid, and chop with a fork.

Shaping Mimosa

In this version, the layers are stacked in a different order.

1. Line the bottom of the salad bowl with potato chips. We s alt it to our liking, not forgetting that mayonnaise and cheese also contain some s alt. Draw a mesh of mayonnaise on the potato substrate.
2. Sprinkle onions on top. Flatten the layer. Let's smooth it a little so that it is not so loose.
3. Next turn of cheese chips. Let's take it lightly. Draw a mayonnaise net on the surface.
4. The fourth layer will be evenly laid out canned fish. It will require a little less mayonnaise, especially if it was in oil.
5. Cover the fish layer with pureed squirrels. Do not forget about the careful attitude to the layers in the cooking process. The more delicate and leisurely movements with a spoon, the more beautiful the salad will turn out in the end. Need more proteinmayonnaise than for fish.
6. Hide the protein layer under a bright carrot layer. We smooth the carrot shavings and crush a little. Draw a lattice of mayonnaise again.
7. On the surface of the collected lettuce, distribute crushed (mashed) chicken yolks. Decorate "Mimosa" to your own taste.

After two or three hours in the refrigerator, the dish will be well saturated with mayonnaise - and you can set the table.

Mimosa with green onions

Contrary to the established tradition, there is no onion in this version of the salad. Instead, green onion feathers are used, which will make the dish much more interesting.

You will need the following products:

• canned pink salmon - 1 can;
• three potatoes;
• boiled eggs - three pieces;
• carrots - 3 pcs. (boiled);
• mayonnaise - 250 grams;
• green onion - 1 bunch;
• s alt to taste.

All vegetables are peeled, grated and laid in layers in a salad bowl. Pink salmon - the first layer. The surface should be lightly greased with mayonnaise. The second layer is potatoes. You need to s alt it a little and draw a mayonnaise mesh. The third is carrots, a little mayonnaise on top. The fourth layer consists of proteins mixed with mayonnaise. Decorate the top with chopped yolk. This layer does not need to be greased with sauce. Sprinkle its surface with chopped green onion feathers.

Salad will be much tastier if put in the fridge for a few hours. Bon appetit!