This salad is very similar to how I make potato salad except with potato salad I don’t layer it, nor do I put meat or carrots in my potato salad. The carrots and meat in the Mimosa are quite tasty, and the layers make for a great presentation. I’ll definitely make it again.
This is a festive, tasty, and beautiful appetizer salad to serve at a dinner party or to take to a pot luck.
It can be served as an accompaniment to a meal,or if you’re like me and Kemal and enjoy salads as your main course sometimes, this will also make a great meal with some bread or crackers. It’s simple to make and doesn’t take a whole lot of time.
Mimosa Salad
Ingredients:
- 3 large potatoes, boiled and skinned
- 3 large carrots, boiled whole until they’re soft
- 6 hard boiled eggs (3 for the top of the salad)
- 1 cup diced ham, chicken, or turkey
- 1 cup feta cheese, crumbled
- cherry tomatoes, sliced
- jalepeno ranch dressing
- parsley
Instructions:
- Boil the potatoes and carrots.
- Take the skin off the potatoes after they’ve cooled down.
- On your counter top, split all the ingredients into thirds (except for the 1 cup of feta cheese reserved for the top of the salad). So you will have three sets of the following: 1 potato, 1 carrot, 1 egg, 1/3 cup meat, jalepeno ranch dressing, and 1/3 cup feta cheese.
- Grate your peeled potato right into the glass loaf pan.
- Now shred your carrot on top of the potato.
- Sprinkle cherry tomato slices on top of the carrots.
- Now shred or slice the egg on top of the tomatoes.
- Then sprinkle 1/3 cup of meat on top of the egg.
- Drizzle the ranch dressing on top of the eggs.
- Then sprinkle the 1/3 cup of feta cheese on top of the ranch dressing.
- Now you’re going to repeat the process two more times the exact same way with the remaining ingredients.
- After you’ve layered all the ingredients, slice the remaining 3 hard boiled eggs, placing the slices on the top of the salad.
- Garnish with parsley.
- Cover with plastic wrap.
- Refrigerate.
