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Layered mayonnaise-based salad with egg and potato
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Mimosa salad (180 g) has 387 calories. That works out to 215 calories per 100 g. It contains 19.4 g of carbs, 11.3 g of protein, 29.2 g of fat and 2.5 g of fiber. Its 14.4 µg of Biotin covers 48% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
387
KCAL / 180G
Carbs
19.4g
· 7% DV
Protein
11.3g
· 23% DV
Fat
29.2g
· 37% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 12% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 387 kcal | |
| Total fat | 29.2 g | 37% |
| Saturated fat | 5.04 g | 25% |
| Trans fat | 0.09 g | |
| Sodium | 756 mg | 33% |
| Total carbohydrate | 19.4 g | 7% |
| Fiber | 2.5 g | 9% |
| Protein | 11.3 g | 23% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 387 kcal |
| 1 tablespoon (shredded) | 20 g | 43 kcal |
| 2 tablespoon (shredded) | 40 g | 86 kcal |
| 1 piece (half) | 90 g | 194 kcal |
| 100 g | 100 g | 215 kcal |
| 1 serving (small) | 120 g | 258 kcal |
| 1 cup (diced) | 170 g | 366 kcal |
| 1 piece (whole) | 180 g | 387 kcal |
| 1 serving (large) | 260 g | 559 kcal |
Calculated from 215 calories per 100 g.
Mimosa salad is usually made in layers with potatoes, carrots, eggs, canned fish and mayonnaise. Onion and cheese appear in some versions, so the exact ingredients vary by recipe.
To make Mimosa salad, cook and grate the vegetables and eggs, then layer them with fish and mayonnaise. Finish with finely crumbled egg yolk on top and chill the salad before serving so the layers hold together.
Mimosa salad gets its name from the finely crumbled egg yolk sprinkled over the top, which resembles the small yellow flowers of the mimosa plant. The garnish is a defining feature of its appearance.
Canned fish is typical in Mimosa salad, often tuna or another oily fish such as sardines. Drain it well and break it into small pieces before layering to keep the salad from becoming watery.
Mimosa salad became popular in the Soviet Union and is associated with Russian cooking. Its layered presentation and grated-yolk topping distinguish it from other familiar mayonnaise-based salads.
No, Mimosa salad and Olivier salad are different dishes. Mimosa is layered and commonly includes canned fish with a grated egg-yolk topping, while Olivier is typically a chopped salad with potatoes, vegetables and mayonnaise.
Yes, Mimosa salad can be assembled a day ahead and kept covered in the refrigerator. Chilling helps the layers settle; add the crumbly egg-yolk garnish shortly before serving for a fresher-looking top.
Mimosa salad is best eaten within 2–3 days when stored covered and kept refrigerated. Because it contains mayonnaise, cooked eggs and often fish, do not leave it at room temperature for extended periods.
Yes, you can replace some or all of the mayonnaise in Mimosa salad with thick plain yogurt. The result will taste tangier and less rich; strained yogurt works best for keeping the layers in place.
Serve Mimosa salad with crusty bread, fresh greens or a light vegetable soup. Since the salad is rich and often contains fish, simpler, fresher sides make a good contrast.
Vitamins
Biotin
14.4µg · 48% DV
Vitamin K
57.6µg · 48% DV
B12
0.76µg · 32% DV
Vitamin A
261µg · 29% DV
Minerals
Selenium
20µg · 36% DV
Sodium
756mg · 33% DV
Phosphorus
173mg · 25% DV
Iodine
25µg · 17% DV
Potassium ⭐
432mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 387 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mimosa salad is a chilled, layered dish that became popular in Soviet cuisine. Recipes vary, but potato, egg and mayonnaise are typical; many versions also include canned fish, onion and sometimes carrot. Crumbled egg yolk on top gives the salad its name, recalling the yellow mimosa flower.
It is often served cold at home gatherings and celebratory meals in Russia and across parts of Eastern Europe, alongside other salads or as part of a larger spread. The mayonnaise makes it filling and relatively high in fat: it provides 16.2 g per 100 g. For a lighter version, use less mayonnaise or replace part of it with plain yogurt; serve modest portions with fresh vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.04g
MONOUNSATURATED
12.78g
POLYUNSATURATED
8.82g
Omega 6:3 ratio 59.1:1
Above the ideal 4:1 (59.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.