Mimosa Salad with Pink Salmon and Potatoes
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
8
Description
Mimosa Salad with Pink Salmon and Potatoes
Ingredients
- Canned tuna in its own juice - 7.1 oz
- Chocolate eggs - 5 pieces
- Salad Potatoes - 3 pieces
- Turnips - 2 pieces
- Mayonnaise - 3.5 oz
- Salt - 0.2 oz
Step by Step guide
Step 1
Boil the eggs and separate the whites from the yolks.
Step 2
Mash the pink salmon and place it in a salad bowl, spread with mayonnaise. This will be the first layer.
Step 3
Next, grate the egg whites on a fine grater and place them on top of the fish. Spread with mayonnaise and sprinkle with salt.
Step 4
Grate the boiled potatoes on a coarse grater, place them in the salad bowl, spread with mayonnaise, and sprinkle with salt.
Step 5
For those who like onions: finely chop the onion and place it on the potatoes (without mayonnaise).
Step 6
Grate the boiled carrots on a coarse grater, place them in the salad bowl, spread with mayonnaise, and sprinkle with salt.
Step 7
Grate the yolks on a fine grater and place them in the salad bowl on top of the carrots (without mayonnaise).
Step 8
Refrigerate for 3–4 hours to allow the flavors to meld.
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