Mimosa salad with potatoes

Servings: 4 Cooking time: 80 minutes

Photos recipe

If suddenly, for some strange reason you do notwere able to congratulate their favorite with International Women's Day - 8 March, and give her a sprig of mimosa, you may well have time to rehabilitate, to cook for her delicious and beautiful salad of the same name. Lettuce turns out delicious and, most importantly preparing so simple that even any man to cope with it.

Ingredients for "Salad a mimosa with potatoes":

  • Canned fish in its own juice - 1 jar
  • Potatoes - 3-4 pcs.
  • Onions - 1 head
  • Carrots -2-3 pieces.
  • Eggs - 3-5 pieces.
  • Mayonnaise
  • Salt pepper
  • dill
  • Recipe "mimosa salad with potatoes":

    Preparation:

    To prepare a salad with canned fish andpotatoes, called "Mimosa", good fish, canned only in its own juice, for example, Pacific saury, salmon, tuna, etc. Open a jar of canned food, lay out its contents in a deep bowl and mash with a fork all:

    We spread on a plate canned

    For salad boil hard boiled eggs, potatoes andcarrots in their skins. When all that has to be cooked - cooked, cool, clean, rub all on a coarse grater and spread in layers in a bowl in which the plan to file a salad.

    The first layer - preserved fish and on top of theit - finely chopped onions, which when putting on the plate previously parboiled (so it does not taste bitter) and fluff all the mayonnaise:

    Mazhem first layer of mayonnaise

    Green onions can also be combined with good canned fish. On top of the bow, already the third layer is laid a layer of grated cooked carrots:

    We spread the cooked carrot

    The fourth layer - potatoes, grated on a coarse grater:

    We spread the grated cheese

    Layer potatoes and mayonnaise and fluffrather copiously. Now, separate the yolks from the whites. On the layer of potatoes lay out a layer of proteins and egg yolks reserve for decoration, which spread to the proteins in the form of buds mimosa. A sprig of dill will serve it.

    Before serving mimosa salad with cheese and potatoes should stand in the refrigerator for at least an hour. But it is better if it is soaked for at least three hours.

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