Russian Mimoza Salad

Ingredients

• 4 medium potatoes, boiled and diced (500g / 1.1 lb) 4 medium potatoes, boiled and diced (500g / 1.1 lb)
• 4 medium carrots, boiled and grated (300g / 10.6 oz) 4 medium carrots, boiled and grated (300g / 10.6 oz)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 4 hard-boiled eggs, grated 4 hard-boiled eggs, grated
• 200g (7 oz) cooked chicken breast, shredded 200g (7 oz) cooked chicken breast, shredded
• 200g (7 oz) cooked shrimp, peeled and deveined 200g (7 oz) cooked shrimp, peeled and deveined
• 200g (7 oz) canned peas, drained 200g (7 oz) canned peas, drained
• 200g (7 oz) pickles, finely chopped 200g (7 oz) pickles, finely chopped
• 1 bunch fresh dill, finely chopped 1 bunch fresh dill, finely chopped
• 1 bunch fresh parsley, finely chopped 1 bunch fresh parsley, finely chopped
• 200g (7 oz) mayonnaise 200g (7 oz) mayonnaise
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large serving dish, create the first layer by evenly spreading the diced potatoes.
2. 2.
   On top of the potatoes, create the second layer by spreading the grated carrots.
3. 3.
   Sprinkle the finely chopped onion over the carrots to create the third layer.
4. 4.
   Evenly distribute the grated hard-boiled eggs to form the fourth layer.
5. 5.
   Spread the shredded chicken breast as the fifth layer.
6. 6.
   Arrange the cooked shrimp as the sixth layer.
7. 7.
   Add the drained peas as the seventh layer.
8. 8.
   Sprinkle the finely chopped pickles as the eighth layer.
9. 9.
   Combine the fresh dill and parsley, then sprinkle them as the ninth layer.
10. 10.
    Finally, spread the mayonnaise evenly over the top layer, covering the entire salad.
11. 11.
    Season with salt and pepper to taste.
12. 12.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but still hold their shape. Overcooking can result in mushy potatoes, which may affect the texture of the salad.
• Shrimp — If using frozen shrimp, thaw them completely before cooking. To enhance the flavor, you can briefly marinate the shrimp in lemon juice and garlic before cooking.

Tips & Tricks

• For a vegetarian version, omit the chicken and shrimp and replace them with additional vegetables like bell peppers or mushrooms.
• To add a tangy twist, you can mix a tablespoon of lemon juice into the mayonnaise dressing.
• Experiment with different herbs like tarragon or chives to add a unique flavor to the salad.
• Serve the salad chilled for the best taste and texture.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Russian Mimoza Salad as a refreshing appetizer or as a side dish alongside grilled meats or fish. It pairs well with crusty bread or as a topping for crackers.

Presentation advice

To enhance the visual appeal, garnish the salad with additional fresh herbs, such as sprigs of dill or parsley, and arrange a few shrimp or slices of pickles on top. Serve it in a glass bowl or on a platter to showcase the beautiful layers.