Russian Mimosa Salad Recipe

This Russian mimosa salad recipe makes a layered salad from the Soviet Union or USSR, typically served for festive spring holidays such as Easter. The original Soviet-era salad was layered in a glass bowl or served as a kitschy salad cake. I like to present fun DIY salads in individual glasses with bowls, spoons and condiments.

Prep Time30

Cook Time20

Total Time50

Course: Appetiser, Salad, Zakuski

Cuisine: Russian

Servings:

Calories: 447kcal

Author: Lara Dunston

Ingredients

2 medium-sized potatoes boiled, finely diced
4 eggs hard-boiled, 10 minutes
1 tin tuna
4 spring onions/scallions finely sliced
2 shallots purple, finely diced
2 large gherkins finely diced
1 large carrot grated
150 g mature cheddar cheese grated
4 tbsp mayonnaise

Garnish

Fresh dill

Metric - US Customary

Instructions

While the potatoes and eggs are boiling, finely slice the green spring onions or scallions, finely dice the purple shallots and gherkins, and grate the carrot and cheese.
When the potatoes and eggs are boiled, cool in cold water, pat dry, peel, and finely dice. With the boiled eggs, you’ll need to separate the egg white from the yolk and dice separately.
Divide the ingredients into four, then, using teaspoons and beginning with the tuna, carefully add each ingredient to each of four glasses, taking care not to smudge the interiors of the glasses, and patting each layer down evenly.
To each glass add the tuna, then green onions/scallions, egg whites, a tablespoon of mayonnaise, cheese, purple shallots, grated carrot, gherkins, egg yolks, and fresh dill.
Serve with bowls and spoons, and condiments such as mayonnaise, vinegar, salt, pepper, perhaps paprika or chilli flakes, maybe a small dish of capers, and more fresh dill. Suggest that your guests upend their glass of salad into the bowls, combine, and add additional condiments if they like.

Nutrition