If you ask Russians about “mimosa”, in most cases they will tell you it’s ether flower tree or a salad, not a drink. There are some variations of recipe, but this is classic mayonnaise salad, like Olivier and Herring under Coat (Shuba). In my times it was salad for International Workers’ Day on May 1 (also known as Labour Day).
I don’t know who came up with the recipe. It appeared in the 70s of the last century. Easy to find ingredients – a canned fish in oil or own juice, onions, relatively hard cheese and boiled eggs – could be found in most houses in the spring. Some shredded butter can be added on onion layer, but it’s not practiced in my family.
Later someone add most important ingredient in all modern Russian salads – boiled potato (for fullness) and boiled carrot (for pretty orange color). But I prefer easy and lighter recipe.
Russian Mimosa Salad is made in layers, but if you just mix all together you find great tuna salad for sandwiches and wraps.
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