Summary

Ingredients

• 4 potato (s)
• 4 carrot (s)
• 4 pickled cucumber (s)
• 2 onions)
• 4 egg (s)
• 100 g Gouda
• 1 can tuna, approx. 200 g each
• 300 ml mayonnaise
• 2 tablespoon vinegar
• salt
• sugar

Print Recipe Pin Recipe

Instructions

1. Boil the potatoes, carrots and eggs and let them cool. Peel the eggs. Peel the potatoes and grate them on a coarse grater like the carrots. Grate the eggs - separated into egg white and yolk - on a fine grater. Finely dice the onions and marinate with the vinegar, a pinch of salt and sugar for about 10 minutes. Drain the tuna and tear it apart with a fork. Slice the pickles into thin slices. Grate the cheese on a fine grater.
2. In champagne bowls or wide whiskey glasses, layer the ingredients as follows: potatoes, mayonnaise, tuna, marinated onions, carrots, mayonnaise, pickles, cheese, mayonnaise, egg whites, mayonnaise and egg yolks.
3. Let the mimosa salad soak in the refrigerator for about 30 minutes, decorate and serve. If the salad should stand in the refrigerator for longer than 30 minutes, it is advisable to cover the bowls with cling film, otherwise the egg yolks will dry out.
4. For a more intense fish taste, you can also use other canned fish, such as B. use mackerel or sardines.