Classic Mimosa Salad with Potatoes and Canned Fish
Famous, popular, and simple - made from affordable ingredients! Mimosa Salad with potatoes and canned fish is a classic dish loved for years. Its tender, balanced flavor and simplicity make it a family favorite, ideal for both everyday meals and celebrations.
Updated : 13 October, 2025
Easy
About 30 min.
Ingredients
2
Potato
2
Carrot
3
Eggs
220 grams
Canned fish
70 grams
Hard cheese
80 grams
Mayonnaise
to taste
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any canned fish - sardines, saury, or mackerel, either in oil or in their own juice.
Step 2
Boil potatoes and carrots in boiling water (212°F / 100°C) until tender. Check doneness with a knife - it should pierce easily. Remove and cool completely. Peel the potatoes and grate them on a coarse grater.
Step 3
Peel the carrots and grate them on a medium or fine grater.
Step 4
Place the canned fish in a bowl and mash it with a fork. If using fish in its own juice, you can mix in the liquid for a juicier salad, or leave it out if you prefer a drier texture.
Step 5
Use any cheese you like — hard, semi-hard, or processed. Grate it finely.
Step 6
Hard-boil the eggs: cover them with water, bring to a boil, then cook for 7-8 minutes. Transfer to cold water to cool. This helps remove the shells easily. Once cooled, peel and separate the whites from the yolks. Grate the egg whites finely.
Step 7
To assemble, you can use a serving ring on a plate. First layer: grated potatoes. Smooth out and lightly salt if needed.
Step 8
Spread mayonnaise over the potato layer.
Step 9
Add grated carrots next, smooth out, and drizzle with mayonnaise.
Step 10
The next layer is grated cheese — then again a little mayonnaise.
Step 11
Add the mashed canned fish and spread it evenly.
Step 12
Lightly coat the fish layer with mayonnaise.
Step 13
Grate the yolks over the salad, saving a bit for decoration.
Step 14
Add grated egg whites as the final layer, spread evenly, and cover with a thin layer of mayonnaise. Chill for 2 hours to let the salad soak.
Step 15
Wash, dry, and finely chop the dill.
Step 16
Before serving, decorate with chopped dill and the remaining grated yolks. Enjoy your meal!