Mimosa Salad

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Boil the potatoes and carrots in a large pot of salted water: about 15 minutes for the carrots and up to 25 minutes for the potatoes, until tender. Cool to room temperature, then peel.
2. Hard-boil the eggs in cold salted water for 10 minutes, then drain and cover with ice to stop the cooking. Peel, halve the eggs, and keep the whites and yolks apart.
3. Grate the potatoes, carrots, egg whites and mozzarella into separate bowls. Crush the yolks finely with a fork.
4. Mix the grated potatoes with a few spoonfuls of mayonnaise, a sprinkle of dill, salt and pepper. Mix the carrots with a few spoonfuls of mayonnaise, salt and pepper.
5. Split the egg whites in half. Mix one half with the mozzarella and a few spoonfuls of mayonnaise. Drain the tuna and mix with about 3 tablespoons of mayonnaise, 1 tablespoon of fresh dill, half the diced green onions, salt and pepper.
6. Grease an 8 or 9-inch springform pan, set on a serving plate with the ring only. Layer: potato, then tuna mixed with the pickles and remaining onions, then carrot, then the egg white and cheese mixture. Sprinkle crushed yolks over the cheese, keeping a few tablespoons aside. Spread each layer evenly to the edges.
7. Top with the reserved egg whites, spread a few spoonfuls of mayonnaise over the top, cover and refrigerate for at least 1 hour or overnight.
8. Remove the ring, straighten the edges, and pipe a ring of the remaining yolks around the edge. Garnish with dill and salmon roe if desired. Serve with a spoon or cut like a cake.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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