Classic Mimosa Salad with Canned Fish and Potatoes
The tastiest and most beautiful - will make a splash! Classic Mimosa salad with canned fish and potatoes has been a favorite for decades. No celebration feels complete without it. Its delicate, balanced flavor wins everyone over.
Updated : 12 February, 2026
Easy
About 1 hour.
Ingredients
300 grams
Canned sardines
200 grams
Mayonnaise
100 grams
Hard cheese
4
Eggs
2
Potato
2
Carrot
10 grams
Dill
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Besides the listed ingredients, you can add a layer of pickled onion. How to pickle onion for Mimosa salad? Peel and finely chop a small onion and marinate it with apple cider vinegar. Then drain the vinegar.
Step 2
Wash the carrots and potatoes under running water with a brush or rough sponge, without peeling. Put the vegetables into boiling water and boil until tender. You can also bake them in the microwave or in foil in the oven. Then cool and peel.
Step 3
Grate the potatoes on a medium grater. Grate the carrots on a medium grater as well. You can use a coarse grater, but the finer all the ingredients are, the more tender the salad will be.
Step 4
Hard-boil the eggs, cool, and peel them. Separate the whites from the yolks. Grate the whites on a medium grater, and grate the yolks into a separate bowl on a fine grater. Set aside a little grated yolk for decoration. Grate the cheese on a medium grater.
Step 5
Drain the liquid from the can, remove the fish, and mash it with a fork. If you come across very large bones, remove them. I like a lot of fish in the salad, so I usually use 2 cans per salad - adjust to your taste. Wash the herbs, pat dry, and finely chop.
Step 6
To make it easier to add mayonnaise to the layers, I transferred it to a piping bag and snipped off the tip. You can also make mayonnaise at home.
Step 7
Place a culinary ring on a serving plate (Ø 7-8 in / 18-20 cm). Add all the grated potatoes as the first layer and spread evenly. Drizzle with mayonnaise from the piping bag. If you like, you can lightly salt the potato and carrot layers, but I usually don’t add salt to mayonnaise-based salads.
Step 8
Add the grated carrots as the next layer and drizzle with mayonnaise. If you’re adding pickled onion, place it as the next layer after the carrots. Then add a cheese layer. Pipe a mayonnaise lattice on top.
Step 9
Spread the canned fish layer, sprinkle with chopped herbs, and drizzle mayonnaise on top. Sprinkle with grated yolk and lightly drizzle it with mayonnaise. Add the grated egg whites as the final layer. Spread mayonnaise over this layer and smooth it well, since it’s the top layer.
Step 10
Using the reserved grated yolks and small sprigs of dill, decorate the outer edge of the salad to resemble little mimosa sprigs. Leave the center undecorated. You can decorate the salad however you like.
Step 11
Before serving, carefully remove the ring. Serve the salad right away or let it rest in the fridge for 1-2 hours or overnight so the layers soak through better. Serve for a holiday table or a regular dinner. Enjoy!
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