Russian Mimosa Salad - this is one of so many ways to make it

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Cook the potatoes and eggs in slightly salted water.

Dice the onion and place it in a small bowl.

Add 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon vinegar, and about a quarter cup cold water to the onion and mix.

Let the onion marinate for about 15 minutes.

Peel the carrot and grate it, then set it aside.

Once the potatoes are cooked, peel them and mash them with a fork.

Add salt to taste and olive oil to your liking to the mashed potatoes.

Grate the egg whites and set them aside.

Grate the egg yolks and set them aside.

Strain the marinated onions and set them aside.

Prepare to assemble the mimosa salad by placing the ring of a springform pan on a large plate and lining it with parchment paper.

Add the mashed potatoes as the first layer and gently press them down with a potato masher.

Add the marinated onions on top of the mashed potatoes.

Top with mayonnaise to your liking and spread it evenly with a spoon.

Add the salted grated carrots as the next layer.

Add a layer of salted egg whites followed by more mayonnaise.

Finally, add the salted egg yolks on top.

Garnish with chopped dill and dill leaves to resemble mimosa flowers.

Refrigerate for at least two hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens