Russian Potato Salad

Russian Potato Salad 20

One day, way back in December, it was brisk and sunny in St. John’s, and then by the afternoon it looked like this:

Russian Potato Salad 1

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).

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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).

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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.

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Chop up those eggs quite fine.

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As well as 3-4 large dill pickles.  Make those into tiny cubes.

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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.

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Mix all that cheery goodness together and season with salt and pepper.

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I also decided that potato salad isn’t potato salad without some paprika.  This is a sweet smoked variety from Spain.

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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.

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Tasty!

Egg Wonton Lasagna

Egg Wonton Lasagna

I pulled this from the Get Cracking website and it just seemed so weird that I had to try it.  Plus I have a million wonton wrappers in my freezer that I bought in anticipation of making more gyoza (which of course I haven’t done).

Egg Wonton Lasagna

First we’re going to roast a few vegetables.  Put your oven on the broil setting.  Spray a baking sheet with cooking spray and plop on your veggies.  I have here 2 red peppers and 3 Italian zucchini (or at least that’s what the sign at Costco called them).

Egg Wonton Lasagna

Roast them until the peppers are all charred and black.

Egg Wonton Lasagna

Let them cool for a bit, then peel the skins off the red peppers.

Egg Wonton Lasagna

Then we’re going to boil ourselves some eggs.  In a medium saucepan, cover 6 eggs with water and bring it to a boil.

Egg Wonton Lasagna

When it’s boiling, remove the pot from the heat, cover it with a lid, and leave that to stand for 20 minutes.  This is a different way to produce hard-boiled eggs than I’m used to, but I figure that the Egg Farmers of Canada know what they’re talking about.

Egg Wonton Lasagna

Drain the eggs, run cold water over them to cool them off, then peel and slice them.

Egg Wonton Lasagna

I liked how the cold water looked so much I took two more pictures of it.

Egg Wonton Lasagna

Egg Wonton Lasagna

While the eggs are doing their thing, finely chop 1 small onion and add it to another saucepan with a drop of olive oil and 2 cloves minced garlic (or 2 teaspoons minced garlic from a jar).  Sauté until everything is soft and squidgy.

Egg Wonton Lasagna

Chuck in a package of baby spinach and stir that around until it’s all wilted.

Egg Wonton Lasagna

Pour in a jar/can of pasta sauce and bring that puppy to a boil, then remove it from the heat.

Egg Wonton Lasagna

Preheat your oven to 350°F. Get all your ingredients ready to go.

Egg Wonton Lasagna

While you’re at it, chop up those roasted vegetables of your’n.

Egg Wonton Lasagna

Find yourself an 8″ baking dish (or thereabouts) and ladle about a 1/2 cup of the sauce into the dish.  Line the bottom with some of your wonton wrappers, making sure to overlap them a little bit.

Egg Wonton Lasagna

Spread that with some more of the sauce you have left, then some of your eggs.

Egg Wonton Lasagna

Plop on a some of your chopped vegetables, then some grated mozzarella cheese (I’m not going to limit you on your cheese — we all have our preferences/weaknesses).

Egg Wonton Lasagna

Do another layer of wontons, sauce, eggs, vegetables, and cheese.

Egg Wonton Lasagna

When you are out of vegetables and eggs you should still have some sauce, cheese, and wontons left.

Egg Wonton Lasagna

Any remaining wonton wrappers you’ve got, spread them over the top, then the rest of your sauce, and then some more cheese.  Bake in your 350°F oven for 30 minutes, until you can see the sauce at the centre of the dish bubbling up through the top.  Let it stand for a few minutes before you cut it, just so the rowdiness can calm down.  Serves SIX.

Egg Wonton Lasagna