Mimosa Salad

First, put the diced onion in a small bowl.

Add vinegar, sugar and about 1 teaspoon salt.

Add about 1/4 cup water, mix and let marinate for about 15 minutes.

Peel the potatoes and mash them with a folk while they are warm.

Add salt and olive oil to taste (I added about 4 tablespoons of olive oil). Set aside.

Grate the egg whites separately from the egg yolk.

Add a pinch of salt, mix and set aside.

Grate the egg yolk. Add a pinch of salt then mix and set aside.

Grate the peeled fresh carrot. Season with salt then mix and set aside.

Chop some of the dill leaves (about 1 tablespoon). set aside.

Strain the marinated onion and set aside.

Now let’s assemble the Mimosa salad.

Put the ring of a springform pan on a large plate( I have used a 7 inch ring)

Put the mashed potatoes on the plate inside the ring.

Spread the potato evenly and use a potato masher to gently press on the potatoes.

Since my potatoes have olive oil, there is no need to add mayonnaise on top.

Add onions on top of the potato and spread it evenly. Again gently press on the onion with a potato masher.

Add Mayonnaise on top to your liking(I added about 1 tablespoon).

Use a spoon to spread it

Add the grated carrot and spread it evenly then add mayonnaise on top(spread it evenly) to your liking.

Spread evenly the egg whites on top.

Add Mayonnaise to your liking on top of the egg whites.

At last add the egg yolk and spread evenly.

Garnish with chopped dill around the edges and dill leaves on a surface so that it will look like a Mimosa flower.

Refregirate for at least 2 hours before serving.