Mimosa salad with potatoes

If you have not yet cooked a Mimosa salad with potatoes, we highly recommend that you do it - in honor of a holiday or even just like that. This dish has a very pleasant velvety texture and delicate taste, so everyone usually likes it. There is nothing difficult in preparing such a salad, but we would like to draw special attention to the fact that it is better to cook potatoes for it in advance, the day before. In this case, you can thoroughly cool it, after which it will be much easier to rub the tubers. And then it’s a matter of technology! Grind the ingredients as indicated in the recipe, “collect” the Mimosa salad with potatoes, serve and taste with pleasure.

Ingredients

• can of canned salmon - 240 g
• light mayonnaise - 150 g
• hard-boiled eggs - 4 pcs.
• a large sprig of dill - 1 pc.
• medium potatoes - 4 pcs.
• onion - 1 pc.
• medium-sized carrots - 3 pcs.

Directions

1. Peel the eggs for the Mimosa salad, separate the yolks from the whites. Transfer the fish to a bowl and mash thoroughly with a fork. Boil potatoes and carrots until tender, let cool, peel and grate together with proteins. Peel the onion and chop finely. Crumble the yolks.
2. Place the canned fish in an even layer on a serving dish. Cover with a thin layer of mayonnaise, sprinkle with onions and brush again with mayonnaise. Put half of the grated proteins, brush with mayonnaise. The next layer is carrots, 3 crumbled yolks and mayonnaise.
3. Top with a layer of potatoes and mayonnaise. Sprinkle with the remaining grated egg whites. Garnish the Mimosa salad with potatoes with a sprig of dill and the remaining crumbled yolk.