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UKRAINE: Mimosa Salad (Layered Tuna and Veggie Salad)



Mimosa Salad (Layered Tuna and Veggie Salad)

3 large Yukon gold potatoes

4 large carrots

6 dark-yolk eggs, large or extra large

2 cans tuna (6 oz each)

1/2 cup plus 1 tablespoon mayonnaise

1/4 cup sour cream

2 teaspoons red wine or sherry vinegar

1 lemon

salt and pepper

dill for garnish


  1. Peel potatoes and carrots and place in a large saucepan. Cover with cold water and salt liberally. Bring to a boil. Remove vegetables when just cooked through and soft, about 15 minutes for the carrots and for about 20 minutes. Drain and add cold water to the saucepan. Set aside to cool.

  2. In a small sauce pan, bring water to boil. Cook the eggs to hard boil, for about 10 minutes. Do not overcook as you need the egg yolks bright yellow. Shock with cold water, allow to cool, and peel.

  3. In a small bowl, mix 1/2 cup mayonnaise with sour cream and juice from 1/2 of the lemon.

  4. In another small bowl, add drained tuna, 1 tablespoon mayo, vinegar, and the juice from the other half of the lemon. Mash together with a fork.

  5. Rub olive oil to inside of a spring form pan. Place just this ring (not the bottom piece of the spring form pan) on platter you will serve the salad. (If you plan on refrigerating, make sure this plate fits in!)

  6. Grate the potatoes, using the course side of a box grater or a food processor. Toss with salt and pepper to taste. Spread evenly in the spring-form mold, being sure to press up against the sides of the ring.

  7. Next, layer 1/2 of the mayo mixture. You may dollop with a spoon and spread with a spatula, or put in a plastic bag with the corner snipped to squeeze around to cover.

  8. Evenly spread tuna over the grated potato, being sure to go to edge of ring mold.

  9. Grate the carrots and toss with salt and pepper, as you did the potatoes. Evenly spread over the tuna layer, being sure to go to edge of ring mold.

  10. Layer the second half of the mayo mixture, as you did the first.

  11. Separate the hard-boiled egg whites from the yolks. Grate the eggs white and spread evenly over the carrots.

  12. Use fork tines to chop and fluff the egg yolks. Layer them next.

  13. Garnish with dill.

  14. Place in fridge until ready to use. Remove spring-form mold before serving.

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FUN FACTS:

  • Ukraine is the largest country fully in Europe. It's slightly smaller than Texas. (Russia is larger, but a portion of it is in Asia.)

  • Ukrainians wear their wedding rings on the right hand rather than the left.

  • Lviv, Ukraine is home to 1,500 cafes, the most per capita of any city in the world.

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