Mimosa Salad | Russian-Style Layered Egg Salad with Canned Fish

Boil the potatoes and carrots in their skins, covered with water, for 20–25 minutes, until a knife slides in without resistance. Lower the eggs into boiling water and hard-boil for 10 minutes, then transfer them straight to ice water to prevent a gray ring from forming around the yolks.

Peel the cooled vegetables. Separate the egg whites and yolks; grate the whites coarsely into one bowl, place the yolks whole in another, and cover.

Drain the tuna thoroughly and flake it with a fork. Finely chop the onion; if you want a milder flavor, soak it in cold water for 5 minutes, then drain.

Spread the coarsely grated potatoes in a serving dish, sprinkle with salt, and add a thin layer of mayonnaise. Layer the fish and onion, mayonnaise, coarsely grated carrots, mayonnaise, and egg whites on top, then finish with a thin layer of mayonnaise. Do not press the layers down; keeping them airy helps the salad stay fluffy.

Just before serving, grate the egg yolks through the finest side of a grater directly over the salad, covering the surface completely. Add a few sprigs of dill around the edges.