Mimosa salad (Mimoza salata)

Mimosa salad is one of the most famous layered salads, rich, creamy and very decorative. It is made from boiled potatoes, ham, eggs, cheese and mayonnaise, and the final layer of finely crumbled egg yolks gives it the distinctive appearance that gave it its name. It is ideal for celebrations, holidays, birthdays and festive lunches, and it is tastiest when left for a few hours or overnight in the refrigerator.

Tags: for breakfast, for a snack, for children, for school, bring to work, gluten free.

Preparation time: 1 hour 45 minutes.

Cooling time: 3-8 h.

Total preparation time: 4 h 45 minutes - 9 h 45 minutes.

Ingredients (for 8 portions):

• 4 boiled eggs
• 300 g of cooked potatoes (cooked in the skin)
• 250 g of ham
• 200 g semi-hard cheese (gouda cheese, trappist cheese, emmentaler, edamer)
• 250 g mayonnaise
• 2 cooked carrots
• A pinch of salt
• A pinch of ground black pepper
• Parsley leaf for garnish (optional)

Preparation:

1. Cook potatoes in their skins. Peel the carrot and cook it separately.

2. Cool the vegetables. Then peel the potatoes.

3. Boil the eggs hard. Cool and peel.

4. Grate potatoes, carrots, cheese and egg white separately on a coarse grater. Mash the egg yolk finely. Cut the ham into cubes.

5. Arrange the salad in layers in a glass bowl:

• potatoes
• thin layer mayonnaise
• ham
• thin layer of mayonnaise
• carrots
• thin layer of mayonnaise
• egg whites
• yellow cheese
• final layer of mayonnaise

6. Spread finely grated egg yolks evenly over the top to get the characteristic look of a mimosa.

7. If desired, garnish with parsley and leave the salad in the refrigerator for at least 3 hours before serving.

Tips:

• It is tastiest when left overnight.
• For a better taste, you can add 150 g of pickles (finely chopped, about 3-4 medium cucumbers), after the ham, and before the mayonnaise.
• Use full-fat mayonnaise to make the salad creamier.

Where does mimosa salad come from?

• Mimosa salad originates from the former Soviet Union, i.e. from today's Russia. It was created in the early 1970s and very quickly became one of the most popular holiday dishes in Russia and other countries of the former USSR, such as Ukraine, Belarus, Kazakhstan and others.
• It got its name from the mimosa flower, whose yellow flowers resemble the final layer of finely grated egg yolks used to decorate a salad. It is precisely this yellow layer that is her distinctive appearance.

Traditional mimosa salad is prepared in layers. It usually contains:

• canned fish (usually tuna, salmon or sardines),
• cooked potatoes,
• cooked carrot,
• boiled eggs,
• onions or spring onions,
• mayonnaise.

The ingredients are not mixed, but are carefully arranged on top of each other, which is why it is often called a layered salad.

Interesting facts about mimosa salad:

• It is considered one of the most famous Russian holiday salads, along with Olivier salad (Russian potato salad) and Herring under a fur coat (Russian shuba salad).
• It is especially popular for New Year, Christmas, Easter and family celebrations.
• In different regions, there are numerous variants – with cheese, apple, butter or different types of fish.
• Today it is prepared all over the world, but it is still mostly associated with Russian and Eastern European cuisine.

Mimoza salata je jedna od najpoznatijih slojevitih salata, bogata, kremasta i veoma dekorativna. Pravi se od kuvanog krompira, šunke, jaja, kačkavalja i majoneza, a završni sloj od sitno izmrvljenih žumanaca daje joj prepoznatljiv izgled po kojem je i dobila ime. Idealna je za slave, praznike, rođendane i svečane ručkove, a najukusnija je kada odstoji nekoliko sati ili preko noći u frižideru.

Oznake: za dorucak, za uzinu, za decu, za školu, za poneti na posao, bezglutensko.

Vreme pripreme: 1 h 45 minuta.

Vreme hlađenja: 3-8 h.

Ukupno vreme pripreme: 4 h 45 minuta - 9 h 45 minuta.

Sastojci (za 8 porcija):

• 4 kuvana jaja
• 300 g kuvanog krompira (kuvan u ljusci)
• 250 g šunke
• 200 g polutvrdog kačkavalja (gauda sir, trapist sira, ementaler, edamer)
• 250 g majoneza
• 2 kuvane šargarepe
• Prstohvat soli 
• Prstohvat mlevenog crnog bibera
• List peršuna za dekoraciju (opciono)

Priprema:

1. Krompir skuvajte u ljusci. Sargarepu oljustiti i skuvajte odvojeno. 

2. Ohladite povrće. Zatim oljuštite krompir.

3. Jaja skuvajte tvrdo. Ohladite i oljuštite.

4. Krompir, šargarepu, kačkavalj i belanca narendajte odvojeno na krupno rende. Žumanca sitn izmrvite. Šunku iseckajte na kockice.

5. U staklenu činiju slažite salatu u slojevima:

• krompir
• tanak sloj majoneza
• šunka
• tanak sloj majoneza
• šargarepa
• tanak sloj majoneza
• belanca
• kačkavalj
• završni sloj majoneza

6. Po vrhu ravnomerno rasporedite sitno narendana žumanca kako biste dobili karakterističan izgled mimoze.

7. Po želji ukrasite peršunom i ostavite salatu u frižideru najmanje 3 sata pre služenja.

Saveti:

• Najukusnija je kada odstoji preko noći.
• Za bolji ukus možete dodati 150 g kisele krastavčiće (sitno seckanih, oko 3–4 srednja krastavčića), posle sunke, a pre majoneza.
• Koristite punomasni majonez kako bi salata bila kremastija.

Odakle potiče mimoza salata?

• Mimoza salata potiče iz bivšeg Sovjetskog Saveza, odnosno iz današnje Rusije. Nastala je početkom 1970-ih godina i vrlo brzo postala jedno od najpopularnijih prazničnih jela u Rusiji i drugim zemljama nekadašnjeg SSSR-a, poput Ukrajine, Belorusije, Kazahstana i drugih.
• Ime je dobila po cvetu mimoze, čiji žuti cvetovi podsećaju na završni sloj sitno narendanih žumanaca kojima se salata ukrašava. Upravo taj žuti sloj je njen prepoznatljiv izgled.

Tradicionalna mimoza salata priprema se u slojevima. Najčešće sadrži:

• konzerviranu ribu (obično tunjevinu, losos ili sardine),
• kuvani krompir,
• kuvanu šargarepu,
• kuvana jaja,
• crni ili mladi luk,
• majonez.

Sastojci se ne mešaju, već se pažljivo ređaju jedan preko drugog, zbog čega se često naziva i slojevita salata.

Zanimljivosti o mimoza salati:

• Smatra se jednom od najpoznatijih ruskih prazničnih salata, uz Olivije salatu (ruska salata od krompira) i Salatu pod bundom (ruska šuba salata)
• Posebno je popularna za Novu godinu, Božić, Uskrs i porodična slavlja.
• U različitim krajevima postoje brojne varijante – sa sirom, jabukom, puterom ili različitim vrstama ribe.
• Danas se priprema širom sveta, ali je i dalje najviše povezuju sa ruskom i istočnoevropskom kuhinjom.