This month’s Recipe Swap, started by Christianna Rheinhard of Burwell General Store, features a Russian Salad, a side dish very close to my homesick Serbian heart. When I was growing up, you did not dare invite people over for a dinner or a celebration in the Fall or Winter without offering an immense bowl filled with Russian salad (it goes without saying that a roasted suckling pig would have been the centerpiece of the table, no matter what).
Mother always made mayonnaise from scratch and enlisted our help in dicing the other ingredients, which had to be cut into the equally-sized tiny cubes. She would cook them all separately: the eggs, the carrots, the potatoes, and the chicken breast. Frozen peas were blanched for a minute or two and added in the end, along with ham and pickles. No herring, onions, or beats in the Serbian version. To this day, I welcome in every new Year with a bowl of this nostalgic condiment, and the taste reminds me of every single December I spent in my parents’ house.
I was tempted to make the Serbian-Russian salad, but for me it needs a special date, a celebration, or someone’s birthday. My College Critter is not home bound until November, when our first birthday celebrations start. As she is mildly obsessed with all things Russian, due more to her choice of a major than to her Ukrainian boyfriend, I am sure that she will insist on making the Capitol or French salad (as the Russians call our ubiquitous Russian salad) for her twenty-first birthday.
Meanwhile, prompted by a wish from my elderly neighbor, I made a simple egg salad that my girls crave, and that they will be happy to find in their brown bag school lunches.
As I pride myself on being organized (which mainly means that I dread getting up too early in the morning to prepare their lunches) I boiled the eggs in the afternoon and allowed them to cool off before peeling them. I made mayo from scratch, as I dutifully do once a week. At night I diced onions, celery, pickles, and eggs, and made the salad with an additional pinch of salt and a grind or two of black pepper. The covered bowl went into the fridge overnight to meld the flavors together.
I am the last one in the house to go to bed and the first to get up. But I am a night owl and much sharper at the wee hours of the night then early in the morning. Therefore, before I leave the kitchen for the night, I fill two small water bottles and place them in the fridge. I lay lunch paper bags on the counter, along with a Sharpie and a stapler. I pick two pieces of fruit from the fruit bowl and place them next to the bags. And if need be, I write myself a note as a reminder, just to make my mornings less stressful and more manageable.
As my Turkish coffee cools off, I try to get in step with this syncopated morning dance, moving from the stove to the counter and back, preparing the breakfast and packing the lunch, satisfied only when the bags are stapled and clearly marked (with a carb count clearly written on Zoe’s bag), and the girls are perching on the stools along the counter, ready to attack the plates laden with food in front of them.
Come December, I will make a traditional Russian salad and post a recipe for it. But for now, I offer a classic egg salad that my girls and I learned to love, a dish almost scorned and abandoned by many, just like my beloved Serbian-Russian salad.
CLASSIC AMERICAN EGG SALAD
- 5 boiled eggs, diced
- 2 small pickles, diced
- Â½ yellow or white onion, diced
- 1 stalk celery, diced
- Â½ cup mayonnaise, store-bought or homemade
- salt and pepper to taste
Place eggs, pickles, onions, and celery into a bowl. Add mayonnaise, and stir to combine. Season to taste and serve.