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| Russian Salad "Mimosa" |
Ingredients:
9 medium eggs
2 large carrots
7 medium potatoes
2 cans tuna in water, drained
1 celery stalk
2/3 cup mayonnaise
salt to taste
Place eggs into large pot and
cover with water 1 inch above
eggs. Bring to boil, reduce heat to
medium and cook 20 minutes.
Drain and pour cold water to cool
eggs. Drain and peel shells off.
Make small cut in egg whites and
break egg to release egg yolks.
Grate both egg whites an yolks
separately, using small grater
holes.
Place carrots into medium pot,
cover with water 1 inch above
carrots and bring to boil. If desired,
add salt to taster. Reduce heat to
medium-low and cook, covered, 20
minutes. Drain, pour cold water to
cool. Drain again and pat dry with
paper towel. Peel with vegetable
peeler. Grate using the largest
grater holes.
Place potatoes into large pot.
Cover with water 1 inch above
potatoes and bring to boil. If
desired, add salt to taste. Reduce
heat to medium-low, cover and
cook 15 to 20 minutes, or until soft
enough. Drain. Pour cold water
into pot to cool potatoes. Drain
again. Peel skins off and grate
using largest grater holes.
In large plate, spread tuna in even
layer. Spread 1/3 of mayonnaise
over tuna.
Spread grated egg whites in even
layer using fork.
Spread 1/3 of mayonnaise over
egg whites.
Spread grated carrot in even layer.
Spread 1/3 of mayonnaise over
carrots.
Chop celery crosswise into very
thin pieces. Spread in even layer
over carrots and mayonnaise.
9 medium eggs
2 large carrots
7 medium potatoes
2 cans tuna in water, drained
1 celery stalk
2/3 cup mayonnaise
salt to taste
Place eggs into large pot and
cover with water 1 inch above
eggs. Bring to boil, reduce heat to
medium and cook 20 minutes.
Drain and pour cold water to cool
eggs. Drain and peel shells off.
Make small cut in egg whites and
break egg to release egg yolks.
Grate both egg whites an yolks
separately, using small grater
holes.
Place carrots into medium pot,
cover with water 1 inch above
carrots and bring to boil. If desired,
add salt to taster. Reduce heat to
medium-low and cook, covered, 20
minutes. Drain, pour cold water to
cool. Drain again and pat dry with
paper towel. Peel with vegetable
peeler. Grate using the largest
grater holes.
Place potatoes into large pot.
Cover with water 1 inch above
potatoes and bring to boil. If
desired, add salt to taste. Reduce
heat to medium-low, cover and
cook 15 to 20 minutes, or until soft
enough. Drain. Pour cold water
into pot to cool potatoes. Drain
again. Peel skins off and grate
using largest grater holes.
In large plate, spread tuna in even
layer. Spread 1/3 of mayonnaise
over tuna.
Spread grated egg whites in even
layer using fork.
Spread 1/3 of mayonnaise over
egg whites.
Spread grated carrot in even layer.
Spread 1/3 of mayonnaise over
carrots.
Chop celery crosswise into very
thin pieces. Spread in even layer
over carrots and mayonnaise.
Spread potatoes in even layer
over celery.
Spread remaining mayonnaise
evenly over potatoes.
Top with grated egg yolks and
spread into even layer. Decorate
with parsley.
Chill for one hour and enjoy!
over celery.
Spread remaining mayonnaise
evenly over potatoes.
Top with grated egg yolks and
spread into even layer. Decorate
with parsley.
Chill for one hour and enjoy!
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cookstepbystep.com
cookstepbystep.com
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