Potato salad
Description
Perfect for an everyday table. The Mimosa salad is relatively young in origin. It was invented in the USSR in the 1970s and quickly became popular. Every housewife tried to make it special and unique. It's believed that the first Mimosa salad was made with salmon, but soon canned tuna became more popular among people. Ingredients like canned fish, potatoes, carrots, and eggs were easy to find in the Soviet era. Therefore, this salad, which resembles mimosa flowers scattered over snow, became even more popular than Olivier salad in the Soviet Union. Perhaps that's why it's now commonly prepared for winter holidays. I'm sharing my version of the Mimosa salad with you—Mimosa salad with potatoes and, of course, tuna. 1. First, boil the potatoes and carrots, preferably in their skins. 2. Also, boil the eggs until hard-boiled. 3. Let the cooked vegetables and eggs cool down. Take the vegetables out and place them on a flat plate—they will cool quickly. For the eggs, rinse them under cold water first, then place them in cold water. 4. Once everything has cooled, peel the onion and chop it finely. 5. Chop the fresh herbs as well, but set aside a couple of sprigs for garnishing the salad. Mix the chopped herbs with the mayonnaise you'll use for the salad. 6. Prepare your salad bowl. Grate the potatoes and carrots on a fine grater. Place the grated potatoes on the bottom of the bowl, lightly salt, and spread a layer of mayonnaise. 7. Next, add the canned tuna. Don't spread mayonnaise on the tuna—just cover it with the chopped onion; that's enough. 8. Now spread a thin layer of mayonnaise over the onion—about one tablespoon will suffice. 9. Peel the eggs and separate the whites from the yolks. Grate the yolks on a fine grater and the whites on a coarse one. Place the grated egg whites over the onion layer, and set the yolks aside for now. 10. Spread mayonnaise over the egg whites. 11. Now add the grated carrots carefully, making sure they don't clump together. Spread mayonnaise over the carrots. 12. Finally, sprinkle the bright grated egg yolks over the mayonnaise like golden snow. Garnish with the reserved herbs. The Mimosa salad with potatoes is ready! Wonderful, festive, and extremely appetizing. Decorate as desired and serve.