Can I make Mimosa salad without onion?

Yes, you can skip the onion — the salad will be milder but still delicious. Add fresh chives or spring onions on top for a fresh touch.

How to remove bitterness from onion?

Finely chop the onion, soak in cold water for 5–10 minutes, then drain and squeeze — this removes bitterness and brings out a sweeter flavor.

Can I use canned tuna instead?

Yes, tuna in water or oil works well. It gives a milder flavor and makes the salad less fatty.

How many layers should the salad have?

The classic version has 6 layers: fish, egg whites, carrot, onion, potato, egg yolks. You can adjust or omit layers as you like.

What can replace mayonnaise?

You can use Greek yogurt, sour cream, or an olive oil–lemon dressing. This lowers calories, though the flavor will be less rich.

Mimosa salad

Name: Mimosa salad
Total time: 60 min
Yield: 2 порции
Cuisine: International
Ingredients: Canned pink salmon — 200 g; Chicken egg — 220 g; Onion — 150 g; Mayonnaise — 100 g; Potato — 300 g; Carrot — 200 g; Salt — 1 g

90min

1171g

Nutrition per 100g

219

This Mimosa salad is a timeless classic that always shines on the holiday table. Layers of canned pink salmon, boiled vegetables, and eggs, bound together with creamy mayonnaise, create an irresistible texture and flavor. A hint of onion and a finishing layer of grated egg yolks make it instantly recognizable. It takes time to prepare, but the result is well worth it — a beautiful, flavorful, and satisfying dish. At just 219 calories, it's a guilt-free indulgence.

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WHAT YOU WILL NEED

From ingredients

7 products

Fish Layer

Canned pink salmon200 g

Egg Layer

Vegetable Layer

Dressing

Spices

SIMPLE PROCESS

Step by step recipe

For a light and airy Mimosa salad, prep the ingredients right: grate the boiled potatoes and carrots finely, and soak the onion in water to remove sharpness. Separate the egg whites from the yolks. Layer the ingredients in the correct order, spreading a thin layer of mayonnaise on each layer for even coverage — but keep the top yolk layer dry for the best presentation.

Step 1

Boil Vegetables and Eggs

Boil the potatoes and carrots in their skins until tender (20–25 minutes), cool, and peel. Hard-boil the eggs (10 minutes after boiling), cool in cold water.

Step 2

Prep the Ingredients

Finely chop the onion and soak in cold water for 5 minutes, then squeeze. Grate the potatoes, carrots, egg whites, and egg yolks separately on a fine grater. Mash the fish with a fork, draining the oil.

Step 3

First Layer: Fish

Spread the mashed pink salmon evenly on the bottom of a salad bowl. Lightly brush with mayonnaise.

Step 4

Second Layer: Egg Whites

Top with the grated egg whites and lightly brush with mayonnaise.

Step 5

Third and Fourth Layers: Carrot and Onion

Add a layer of grated carrot, brush with mayonnaise. Then spread the onion, season with a pinch of salt.

Step 6

Fifth and Sixth Layers: Potato and Egg Yolks

Add the grated potato, season with salt, and brush with mayonnaise. Finish with a layer of grated egg yolks — do not brush with mayo. Refrigerate for at least 2 hours before serving.

CHEF'S TIP

Soak Onion to Mellow the Flavor

Chop the onion finely and soak in cold water for 5–10 minutes, then squeeze out — this removes bitterness and makes the onion sweeter, which is important for a salad where it's not cooked.

Use a Fine Grater for Vegetables

Grate potatoes and carrots on a fine grater — this creates lighter, airier layers that absorb mayonnaise evenly, giving a smooth, consistent texture.

Separate Whites and Yolks

Grate whites and yolks separately — this gives the salad its signature two-toned look. Spread the yolks as the top layer without mayonnaise for a beautiful, golden finish.

Chill Before Serving

After assembling, let the salad rest in the fridge for at least 2 hours — the layers will meld together, and the flavor will become richer and more cohesive.

SUBSTITUTIONS

Add your taste

With Canned Mackerel or Sardines Replace pink salmon with canned mackerel or sardines — the flavor becomes richer and more intense, but the salad remains equally delicious.
Add Apple for Freshness Add a layer of grated tart-sweet apple (3.5 oz / 100g) between the layers for a subtle tang and freshness.
With Sour Cream Instead of Mayo Substitute mayonnaise with 20% sour cream or a sour cream-mustard mix — calories drop, and the taste becomes lighter and tangier.
With Rice Instead of Potato Replace potatoes with 7 oz (200g) of cooked rice — the salad becomes lower in calories and more delicate in texture.

HOW TO STORE

How to Store Mimosa Salad

Keep the salad in the fridge in a covered container for up to 2 days. Let it sit at room temperature for 10–15 minutes before serving. Do not freeze — mayonnaise and vegetables lose texture.

GOOD TO KNOW