Russian Mimosa Salad: A Festive Classic from the Soviet Era
If you’re looking for a nostalgic and visually stunning dish to grace your celebration table, Russian Mimosa Salad is an iconic choice. Known as Salat Mimoza in Russian, this layered salad became a beloved staple across the Soviet Union after its debut in the 1970s. Its name comes from its resemblance to mimosa flowers, with fluffy, sieved egg yolks mimicking the delicate yellow petals of the silver wattle. With its vibrant appearance and hearty flavors, this salad remains a timeless favorite.
Unlike many other layered salads, Russian Mimosa Salad prioritizes simplicity without sacrificing taste. Traditional recipes typically feature canned fish, boiled vegetables, eggs, and mayonnaise, all carefully layered to create a beautiful presentation. The sequence of layers may vary by household, and some versions add semi-hard cheese—but I find this unnecessary, as the cheese rarely contributes to the overall flavor.
This recipe focuses on keeping the salad tender, balanced, and delicious, just like the classic versions that graced Soviet holiday tables. Whether you’re revisiting a family recipe or trying this dish for the first time, Russian Mimosa Salad offers a nostalgic culinary experience perfect for any festive occasion.
Cultural Spotlight: The Legacy of Russian Mimosa Salad
Mimosa Salad became a symbol of Soviet celebration culture during the 1970s and beyond. Its appeal lay not only in its affordability but also in its versatility and festive presentation. The salad’s main ingredients—canned fish, potatoes, eggs, and mayonnaise—were staples in Soviet households, making it an accessible yet luxurious dish for special occasions.
In a time when extravagant dishes were rare, Russian Mimosa Salad stood out for its elegant appearance. The soft, fluffy texture of sieved egg yolks gave it a refined look, while its layered structure allowed home cooks to showcase creativity. It was often served alongside other classics like Olivier Salad and Herring Under a Fur Coat, completing the trio of Soviet-era festive salads.
Today, Russian Mimosa Salad continues to hold a cherished place on tables across Russia and neighboring countries. Whether served at New Year’s feasts, birthdays, or family gatherings, it’s a dish that evokes warmth, nostalgia, and celebration.
I found a perfect variation of this salad in Kachka by Bonnie Frumkin Moralez and with some alterations to make it a bit more traditional – it has become a guilty pleasure staple in our family.
Mimosa salad
Ingredients
- 2 large or 3 medium potatoes
- 2 carrots peeled
- ¾ cup mayonnaise
- Zest and juice of 1 lemon
- ¼ cup smetana or crème fraîche
- 1 tablespoon fresh dill finely chopped, plus extra for garnish
- 1 tablespoon parsley finely chopped
- 200 g cold-smoked salmon finely cut or 1 can of salmon
- Kosher salt
- 2 hard boiled eggs
- 1 large hard-boiled egg yolk sieved
Instructions
Prepare the Vegetables and Eggs
- Place the potatoes and carrots in a saucepan, covering them with 1 to 2 inches of water. Bring to a boil, then reduce to a simmer. Cook until the vegetables are tender, about 5 to 10 minutes. Drain and allow to cool to room temperature.
- Boil the eggs, then finely chop them.
Mix the Dressing
- In a small bowl, combine the mayonnaise, lemon zest, and juice. Transfer two-thirds of this mixture to a larger bowl and mix in the smetana, dill, parsley, and both types of salmon. Season with salt.
Grate the Vegetables
- Once the potatoes have cooled, peel and grate them. Grate the carrots separately.
Assemble the Salad
- In a glass pie plate, start with a layer of grated potatoes. Add the salmon mixture, then a layer of grated carrots, and finally the chopped eggs. More traditional recipe calls for a layer of mayo on top of each vegetable layer. I only add lemon mayonnaise on top of carrots in my version of the salad.
- Spread the reserved lemon mayonnaise on top. Garnish with extra dill and sieved egg yolk.
