Mimoza Salad is another celebration salad popular in Ukraine and other post-Soviet countries. The same as Olivier salad, Mimoza salad typically was served during any special occasion like birthdays and holidays. The salad recipe below is one of my family favorites and it was made by me and my mom many times.
Mimoza is a name my husband had never heard of and he asked me why the salad is called that. Mimoza is a gorgeous tree with bright yellow flowers. It is a species of Acacaia and its scientific name is Acacia dealbata (known as silver wattle, blue wattle or mimosa). In Ukraine, where I grew up, mimoza flowers are frequently given to women on International Women’s Day which is March 8th.
Mimoza is a layered salad and consists of layers of canned fish like tuna, eggs, carrots, potatoes, onion and mayonnaise. Eggs, carrots and potatoes are grated finely what gives this salad its airy texture.
The salad presentation could be made in two ways. First – you can assemble the salad in a glass baking dish (size about 8”x 8”) and you will be able to see all salad layers. Second – assemble the salad on a plate and your salad will look like a cake (This is the method I prefer).
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Mimoza Salad Recipe
– 4 large eggs (use free range eggs which have deep yellow/orange yolks)
– 3 medium carrots
– 3 medium gold potatoes
-½ large sweet onion
-1 can (5 oz) tuna in oil
– Mayonnaise (I recommend my homemade mayonnaise)
– Salt and pepper
– Green onions or parsley for garnish, optional
- In the same pot bring to a boil whole unpeeled potatoes and carrots. Reduce heat to medium-low or low. In about 15 min take carrots out as usually carrots cook faster than potatoes (make sure that knife goes smoothly through carrot).
2. Cook potatoes for an additional 10 min or so – check with your knife to ensure they are cooked. Do not overcook your vegetables.
3. Drain the vegetables and let them cool down to room temperature. Peel potatoes and carrots.
4. Cook hard-boiled eggs and let them cool down. Peel the eggs, cut them in half and separate the egg whites from the egg yolks.
5. Drain the tuna and mash it with a fork. Spread it over the bottom of a large dinner plate. Spread out a thin layer of mayonnaise.
6. Finely grate egg whites evenly over the tuna, then spread out a thin layer of mayonnaise over the top of the egg whites.
7. Finely grate carrot evenly over the egg whites, spread out another thin layer of mayonnaise.
8. Finely chop the sweet onion, spread evenly over the carrot and spread out a thin layer of mayonnaise.
- Mash the egg yolks with a fork, sprinkle over the salad, garnish with green onion. The yellow yolk and green onion represent mimosa flowers and green leaves.
Keep the salad refrigerated.
I hope you enjoyed this salad Mimoza recipe!
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