Mimosa Salad is a Russian layered tuna salad with shredded potatoes, carrots, mozzarella, eggs, and pickles. It’s a great make-ahead salad for holidays - easy to assemble in a springform pan with mayonnaise between layers for moisture, and topped with grated egg yolks for the classic mimosa effect.
Looking for more holiday dishes?
Check out my aspic, Olivier salad, or beef liver pate.
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💡Recipe Overview
- Prep and Cook Time: 45 minutes to prep and 15 minutes cook time and a few hours of chilling time
- Cooking Method: Stove-top
- Dietary Info: Whole30, Paleo, Ancestral diet
- Tools Needed: pie pan or springform pan
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Mimosa Salad (Not the Cocktail, Not the Fruit Salad)
Mimosa Salad is a layered tuna salad that might look like just another mayo-and-vegetable dish, but it’s actually surprisingly nourishing. This Russian/Soviet-era salad is traditionally served for holidays and celebrations, and it combines practical ingredients with satiety, flavor, and nutrients (yes, really!). The potatoes give you a bit of resistant starch, the pickles sneak in some probiotics, and the tuna or sardines (especially sardines!) pack in protein and omega-3s.
Its name comes from the Russian mimosa tree, thanks to those sunny, grated egg yolks on top, and it’s in the same family as holiday classics like aspic (meat jelly) and Olivier salad.
I usually make it ahead of time - in fact, you want to make it ahead of time to let the mayo layer seep in - which means I can check off “holiday dish” without standing over the stove at the last minute. I’ve already made it three times this month, and it doesn’t get old. And if there are any leftovers, it makes a great balanced breakfast!
Ingredients for Mimosa Salad
Potatoes (I prefer Yukon gold potatoes, but was out and used russets instead) form the base of the salad and provide bulk and texture, while carrots add another vegetable layer. Eggs are used in two ways: the egg whites are grated and combined with shredded mozzarella cheese to create a cohesive layer, since the egg whites alone are not enough, and the yolks are reserved to be grated on top for the classic mimosa effect.
The fish layer includes canned tuna, sardines, or hot smoked salmon - see the next section on fish options for guidance on selecting and adjusting the fish. Diced pickles add a nice crunch, while mayonnaise serves as the binder to keep the layers moist. Finally, fresh parsley or dill is added as garnish. You can also go crazy and add small scoops of salmon roe.
Subs & Variations: Fish Options
Mimosa Salad is traditionally made with tuna packed in oil, which gives it a rich, classic flavor. In this version, I use a combination of tuna in water and sardines for an extra nutrient boost (because we love this sardines on toast!). For holidays or special occasions, hot smoked salmon is a great swap. Costco’s seasonal version adds incredible flavor to this layered salad, and though it's not wild and has questionable ingredients, I'll allow it for holidays. Ha! You’ll want at least 10-12 ounces of fish, but you can go up to 1 pound if you prefer a meatier salad. If you’re using tuna or sardines, be sure to increase the mayonnaise slightly so the fish layer stays well-seasoned and flavorful.
Make it Nourishing
At first glance, this salad is unassuming, with layers of mayonnaise between starchy vegetables, but it can also be quite nourishing. Potatoes contain resistant starch that supports digestion and blood sugar balance when cooked and cooled (which is necessary in this recipe). My fermented pickles provide natural probiotics, and using homemade mayonnaise lets you control the quality of the oil. And we haven't even touched on the tinned fish (a total superpower, IMHO). Sardines, in particular, provide omega-3 fatty acids, calcium, and vitamin D, making the salad even more nutrient-dense (that's why I try to include sardines into any canned tuna recipe - I consider it my superpower and my toxic trait). All of these simple swaps make this salad so nutrient-dense and satisfying.
How to Make Mimosa Salad
Step 1. Prep
Boil the potatoes and carrots in salted water until tender (carrots will have a shorter cook time). Hard boil the eggs. Drain, cool, then shred the potatoes and carrots. Grate the mozzarella and eggs, keeping the yolks separate for the mimosa topping.
Step 2. Combine
Drain the tinned tuna and sardines, reserving the oil. In a small bowl, gently mix the fish with a little bit of mayonnaise, salt, and pepper, keeping the mixture slightly chunky. Add a little reserved oil if needed to moisten.
How to Layer Mimosa Salad
- Place a springform pan ring on your serving plate. Start with a layer of shredded potatoes, pressing lightly to form an even base. Spread a thin layer of mayonnaise over the potatoes.
- Next, spread the tuna-sardine mixture evenly on top of the potatoes. I like to use the back of a fork to evenly spread it across.
- Spread a layer of diced pickles evenly over the tuna mixture, making sure to spread towards the edges.
- Next, spread the shredded carrots over the pickles and again, using a fork, then my fingers to gently press them into the pickle layer.
- Lightly coat with mayonnaise.
- Combine the grated mozzarella with the grated egg whites and spread this mixture evenly on top. Spread the remaining mayonnaise over the cheese and egg whites, sealing the salad well. Lightly press the salad with the back of a spoon or spatula to hold its shape.
Step 3. Assemble
Using the back of a fork, mash up the egg yolks into crumbles. Sprinkle evenly over the top of the salad for the classic mimosa effect.
Step 4. Chill
Cover the salad with plastic wrap and refrigerate for at least an hour or overnight so the layers set. Remove the springform pan. Garnish with parsley, dill, salmon roe, or thinly sliced cherry tomatoes.
Helpful Tips
- Assemble in advance - This salad can be made up to 24 hours ahead. Keeping it chilled allows the layers to set, making slicing easier and presentation neat.
- Prep ahead - Cook all the ingredients (potatoes, carrots, eggs) the night before assembling. Cooling overnight makes shredding much easier and speeds up assembly the next day. I like to use a medium grater for potatoes, eggs, and cheese and a finer small grater for the carrots but that's a personal preference.
- Presentation - You can assemble the salad in a springform pan ring without the bottom for a clean look, or just use a regular pie dish. To make a wreath, use a large springform pan without the bottom and place a donut or biscuit ring in the center.
Essential Tools
Chances are everything you need to make this layered tuna salad, you already have. But if you wanted to make it nice and pretty with clean lines, I recommend these items:
- Springform Pan Set: I have this set of 3 that I use anytime I want to make something fancy. In fact, I use this most often for salads and savory foods than desserts.
- Biscuit Cutter Set: I use the large one to place in the center of the springform pan when I want to make a "wreath" shape mimosa salad. Apparently, these also make great donuts and biscuits.
- Box grater: A box grater with large and fine grates/holes.
Serving Suggestions
Mimosa Salad is traditionally served chilled as a layered salad, often sliced or portioned directly from a trifle bowl or a pie plate. It can be presented as part of a holiday spread, a potluck, or a family meal, and it works well alongside other dishes.
For everyday meals, serve it with a house salad and oven-roasted whole chicken. For holidays or gatherings, pair it with spatchcock turkey, slow cooker duck, air fryer lamb loin chops.
Leftover salad can be served the next day as part of a packed lunch or even a great way to start the day (aka breakfast!).
Frequently Asked Questions
Store leftover mimosa in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. I don't recommend freezing this. Remove from the fridge about 10-15 minutes before serving to take the chill off slightly and bring out the flavors better.
Yes, a mild, firm cheese that can be grated works best. Avoid very soft or watery cheeses, as they won’t hold the layers together as well.
Make sure the salad has had enough time to chill - at least an hour, but overnight is ideal. Press each layer lightly as you assemble so the ingredients stick without getting squished. Mixing the egg whites with the mozzarella helps the top layers stay in place, and having enough mayonnaise keeps everything together. If it’s still a little loose, just let it sit in the fridge a bit longer before slicing.
No, a springform pan makes slicing and presentation easier, but you can assemble the salad in a regular dish or even shape it into a mound with a spatula. Just be extra careful when removing or serving so the layers stay intact.
Looking for similar sides? Here are some ideas:
Did you make this mimosa salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Mimosa Salad (Layered Tuna Salad)
Ingredients
- 3 medium potatoes
- 3 large carrots
- 8 eggs
- 10-12 ounces canned tuna, sardines, or hot smoked salmon
- ½ cup shredded mozzarella cheese
- 3 pickles diced
- 1 cup mayonnaise
- 1 tablespoon fresh parsley or dill
- salt and pepper to taste
Instructions
Prep
- Boil the 3 medium potatoes and 3 large carrots in salted water until tender, about 10-15 minutes. Drain and let cool. Separately, boil the 8 eggs for about 10 minutes, then cool and peel.
- Using a box grater, shred the cooled potatoes using the medium holes and shred the carrots using the fine holes. Then grate the ½ cup shredded mozzarella cheese and eggs using the medium or fine holes, depending on your texture preference. Keep the yolks separate for mimosa topping. Finely dice the 3 pickles.
- Drain the 10-12 ounces canned tuna, sardines, or hot smoked salmon, reserving the oil. Place the fish in a small bowl and add 2 tablespoons of mayonnaise, along with a pinch of salt and pepper. Stir gently until combined, keeping the mixture slightly chunky. If it seems dry, add a little of the reserved sardine oil to moisten.
Assembling
- Place a springform pan ring on your serving plate. Start with a layer of shredded potatoes, pressing lightly to form an even base. Spread a thin layer of 1 cup mayonnaise (divided) over the potatoes.
- Next, spread the tuna-sardine mixture evenly on top of the potatoes.
- Spread a layer of diced pickles evenly over the tuna mixture, making sure to spread evenly towards the edges.
- Next, spread the shredded carrots over the pickles and lightly coat with mayonnaise.
- Combine the grated mozzarella with the grated egg whites and spread this mixture evenly on top. Spread the remaining mayonnaise over the cheese and egg whites, sealing the salad well. Lightly press the salad with the back of a spoon or spatula to hold its shape.
- Using the back of a fork, mash up the egg yolks into crumbles. Sprinkle evenly over the top of the salad for the classic mimosa effect.
Chilling & Serving
- Cover the salad with plastic wrap and refrigerate for at least an hour or overnight so the layers set.
- Carefully remove the plastic wrap and springform pan. Slice or lift portions with a spatula, and optionally garnish with1 tablespoon fresh parsley or dill.
Notes
- Assemble in advance - This salad can be made up to 24 hours ahead. Keeping it chilled allows the layers to set, making slicing easier and presentation neat.
- Fish options - You can use canned tuna in water, tuna in oil, sardines in oil, or even hot smoked salmon - any combination to make about 10 ounces of fish.
- Prep ahead - Cook all the ingredients (potatoes, carrots, eggs) the night before assembling. Cooling overnight makes shredding much easier and speeds up assembly the next day.
- Presentation - You can assemble the salad in a springform pan ring for a clean look, or try a Bundt pan for a fun twist. Line the pan with plastic wrap, assemble the layers in reverse, then carefully invert onto a serving plate. Reserve the egg yolks to grate on top after unmolding for the classic mimosa effect. If you don’t have a pan, you can shape the salad into a mound using a spatula.
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