One day, way back in December, it was brisk and sunny in St. John’s, and then by the afternoon it looked like this:
Fortunately, a few days after that, we had a rare sunny day, where the light poured into my kitchen even into the afternoon (which, considering my windows face north and east, is amazing).
But BAM. It was that alluvasudden-it’s-winter phenomenon that seems to happen to many Canadian cities. I was preparing for a pre-holiday potluck and Kª had just informed me (online from tropical Kansas) that Kº had gotten a job in Russia and that they were moving back there in February, and taking Il Principe and the Incredibly Little Hulk with them (not like they would have left them behind, of course).
Having recently read Sasha’s recipe for Russian Potato Salad (or Olivier Salad) over at Global Table Adventure, I thought that it would be fitting for me to make this easy and cheerful salad for our holiday potluck (and I definitely left a substantial chunk of it with Kº when we left for Ottawa). So this one’s for you, the Russians-who-formerly-lived-downstairs. Прощайте и удачи. Have a safe trip!
First, we boil.
Plop 4 large eggs into a pot of water, bring that to boil, then turn the heat off and let that sit with the lid on for about 20 minutes. In another pot, boil up 3 large carrots and 2lbs potatoes. Boil them until they’re just tender, not mushy. Rinse them with cold water to cool them down and then peel them. It may sound tricky, but it’s actually easier.
Then, we chop. Gren helped/cleaned the floor.
Chop up those eggs quite fine.
As well as 3-4 large dill pickles. Make those into tiny cubes.
In fact, cube everything, your potatoes, your carrots, as well as 1lb cooked ham. You’ll also want about 2 cups peas (I used frozen), but you don’t need to chop those. That would end badly. I also chopped up those green onions I’d been saving.
Mix all that cheery goodness together and season with salt and pepper.
I also decided that potato salad isn’t potato salad without some paprika. This is a sweet smoked variety from Spain.
Then you slather on the mayonnaise, about 1 cup to 1 1/2 cups, depending on your preference. Only dress the salad you plan to eat, as it will get soggy after a while.