Mimosa salad

Mimosa salad is a true classic – colorful, filling, and visually appealing with a top layer of grated egg yolks that resemble mimosa flowers.

The secret to a good mimosa is not to mix the ingredients, but to layer them.

 

Ingredients

To prepare the layers, you will need the following:

• Potatoes: 3 medium potatoes (cooked in their skins and cooled)

• Eggs: 4–5 hard-boiled eggs

• Ham or grated salami: 200 g (you can also use canned tuna)

• Cheese: 150 g (e.g. Gouda or Edam)

• Mayonnaise: approximately 200–250 g

• Sour cream: 1 cup (180 g) – mix it with mayonnaise for a lighter dressing

• Optional toppings: Pickles (3–4 pieces) or grated carrots

 

Preparation process

Prepare the base: Boil the potatoes, cool and peel them. Boil the eggs hard (about 10 minutes), cool them and peel them. Separate the whites from the yolks.

Sauce: Mix the mayonnaise and sour cream in a bowl. Season lightly with salt and pepper to taste.

 

Layering (key part): Grate the ingredients directly into a glass bowl or baking dish in the following order:

○ 1st layer: Grated potatoes (lightly salt). Spread with 2 tablespoons of sauce.

○ 2nd layer: Grated ham or grated pickles. Spread with sauce.

○ 3rd layer: Grated egg whites. Spread with sauce.

○ 4th layer: Grated cheese. Spread with remaining sauce.

○ 5th layer (Garnish): Grate the egg yolks very finely on top to give it a fluffy, yellow appearance.

 

Tips for best results

• Chilling: The salad is best when it rests in the refrigerator for at least a couple of hours (or overnight) to allow the flavors to meld and the potatoes to soak up the juiciness of the sauce.

• Lightness: Do not press the ingredients down with a spoon while grating. The more “light” the layers are, the better the texture will be.

• Serving: For a really elegant look, use a cake pan with a removable rim so that all the colored layers are visible on the side.

 

Bon appetit!

 

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