Classic Mimosa Salad for New Year Celebrations

Start by boiling the potatoes and carrots until they are soft, which should take about 20-25 minutes. Be careful not to overcook them!

In a separate pot, hard-boil the eggs for 8-9 minutes. Once done, immediately place them in icy cold water to cool down.

Using either a deep glass dish with edges or a springform ring lined with acetate film, begin assembling the salad. Place the flaked fish on the bottom of the dish, removing any skin if needed.

Finely chop the onion (if using) and spread it over the fish layer, then combine gently. Add a thin layer of mayonnaise on top for flavor.

Next, grate the boiled potatoes coarsely and spread them as the next layer, lightly salting and adding a layer of mayonnaise on top.

Grate the boiled carrots and add them as the following layer, again applying a layer of mayonnaise on top.

Separate the eggs into whites and yolks. Grate the egg whites and place them on the carrot layer, finishing with a light layer of mayonnaise.

Grate the semi-hard cheese and sprinkle it over the egg white layer. Finally, grate the yolks and add them as the top layer.

Seal the salad tightly and allow it to rest in the refrigerator for at least 4 hours. This will ensure all the flavors meld together beautifully.