I love making this salad, as it’s super simple and most of the ingredients I always have at home. It probably has either Russian or Ukrainian origins, but some variations of it are very popular in Georgia. It really is everyone’s favorite and a biggest surprise and sometimes disappointment for kids. They always think it’s a delicious, sweet cake, but end up with potatoes and mayonnaise instead. Still, no one ever complained!
What you will need:
4 medium sized potatoes
2 small cucumbers
half red onion
Rinse potatoes, carrots and eggs and place them in a large pot. Fill the pot with cold water and place on medium fire without the lid for about 30-40 min (don’t tell my mom that you are not covering the pot with lid, she believes it’s a waste of time, but I find that potatoes turn out better this way). Check the potatoes with fork in about 30 min. if the fork cuts through potatoes with a little pressure, then take them out (only potatoes and shock them with cold water. Leave carrots and eggs for another 15 min. Once they are all done, place everything in cold water for about 5 min, then pour the water out and wait for it all to cool down. I normally boil everything in the morning as kids get ready for school and prepare the salad in the afternoon or evening.
Peel potatoes, carrots and eggs. Finely chop onion and dill and cut cucumbers in thin cubes. Prepare a nice, large dinner plate and start grating using the large-scale grater. First layer – 2 potatoes, 2 carrots, 2 eggs. Cover with 3 tbsp mayonnaise and a bit of salt. Continue with all of the onions and cucumbers, half of carrot (thicker side, keep the thinner side for decoration, 2 remaining egg whites (keep the egg yolk for top layer), cover with 3 tbsp mayonnaise. Finish with 2 remaining potatoes so that it covers all of the other vegetables. Cover with 4-5 tbsp mayonnaise using spoon or spatula to even it out. Take the egg yolks and start grating them around using the small flake grater. Slice remaining half carrot in thin circles and start decorating. Adding chopped dill also in circles. Sprinkle with salt. Voila, your amazing Mimoza salad is ready!
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