• 2 cans of canned fish (best tuna in oil);
  • 2 medium-sized carrots;
  • 6 potatoes;
  • 2 heads of onions;
  • 8 eggs;
  • greens;
  • mayonnaise.


  1. The potatoes should be thoroughly washed and the peel, then boil it. In the same pan, you can put the washed carrots.
  2. Eggs boil separately. Once vegetables are cooked they should be removed and allow to cool. Then the potatoes and carrots should be crushed using a grater.
  3. If desired, the carrots can be prepared in a different way. For this you will need raw root vegetables. They are cleaned, rubbed on a fine grater and put in a heated pan with sunflower oil. At not very high heat the carrot must be brought to readiness.
  4. Onions prepared in the same way, only it is cut into small cubes.
  5. Salad "Mimosa" consists of layers, each of which must be greased with mayonnaise. So its texture is very gentle, the layers should be laid out in a specific order. It also allows serving to retain the dish shape. All products should be split in half, as the layers will be repeated twice.
  • At the bottom of the bowl is laid out pre-shredded potatoes. Flatten the layer, and on top sprinkle some salt and black pepper. Mayonnaise will be enough and 1 teaspoon on each layer.
  • On top of potatoes laid out the grated egg whites. They are also lubricated with mayonnaise or make a sauce thin enough grid.
  • Mashed with a fork fish (without fluid) mix with the carrots and pour a small amount of chopped dill. Then put the mass on top of eggs and sprinkle with onions.
  • Then repeat the layers: potatoes + eggs + fish + onion.

Decorate the salad with mashed yolks. Also sprigs of dill and green onions, you can create beautiful patterns that will look spectacular on a yellow background.