18th iftarii Ramazan Day 18
18th iftarii Ramazan Day 18 is a easy Russian recipe that serves 4. 250 calories per serving. Recipe by Remedies with Khanum on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr
Cost: $4.49 total, $1.12 per serving
Ingredients
- 2 medium Potatoes (peeled and diced ½‑inch cubes)
- 1 medium Carrots (peeled and diced ½‑inch cubes)
- 1 cup Green Peas (frozen, thawed)
- 2 large Eggs (hard‑boiled, peeled and chopped)
- 2 tablespoon Pickles (finely chopped dill pickles)
- 3 tablespoon Mayonnaise (regular, room temperature)
- 2 tablespoon Lemon Juice (freshly squeezed)
- ½ teaspoon Pink Salt
- ½ teaspoon Plain Salt
- 1 teaspoon Granulated Sugar
- 10 leaves Fresh Mint Leaves (washed and roughly torn)
- 1 cup Ice Cubes (clean, fresh)
- 200 ml Sparkling Water (chilled)
Instructions
Boil Potatoes and Carrots
Place diced potatoes and carrots in a saucepan, cover with water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 10 minutes for potatoes and 8 minutes for carrots.
Time: PT12M
Temperature: 100°C
Cook Peas and Eggs
In a small pot, bring water to a boil, add frozen peas and cook for 3‑4 minutes, then drain. In another pot, place eggs, cover with water, bring to a boil, then simmer 9 minutes for hard‑boiled eggs.
Time: PT10M
Temperature: 100°C
Cool and Dice
Drain potatoes, carrots and peas, spread on a tray and let cool for 5 minutes. Peel the eggs, chop them, and set aside.
Time: PT5M
Prepare Dressing
In a small bowl whisk together lemon juice, pink salt, plain salt, sugar and mayonnaise until smooth.
Time: PT3M
Combine Salad
In the mixing bowl combine cooled potatoes, carrots, peas, chopped eggs, pickles and the prepared dressing. Toss gently until everything is evenly coated.
Time: PT5M
Chill Salad
Cover the salad and refrigerate for at least 15 minutes before serving.
Time: PT15M
Blend Mint Margarita
Add fresh mint leaves, lemon juice, sugar, ice cubes and sparkling water into the blender. Blend on high until smooth and frothy.
Time: PT3M
Serve
Spoon the Russian salad into a serving bowl. Pour the mint margarita into glasses, garnish with a mint sprig if desired, and enjoy immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Vegetarian, Can be made vegan by substituting mayonnaise with plant‑based yogurt
Allergens: Egg, Mayonnaise (egg), Potential dairy if mayo contains dairy
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes
- Instead of Carrots: Parsnip
- Instead of Green Peas: Fresh peas
- Instead of Eggs: Firm tofu
- Instead of Pickles: Capers
- Instead of Mayonnaise: Greek yogurt
- Instead of Lemon Juice: Lime juice
- Instead of Pink Salt: Regular salt
- Instead of Plain Salt: Sea salt
- Instead of Granulated Sugar: Honey
- Instead of Fresh Mint Leaves: Basil
- Instead of Ice Cubes: Crushed ice
- Instead of Sparkling Water: Soda water
Equipment Needed
- Saucepan
- Small Pot
- Mixing Bowl
- Cutting Board
- Chef Knife
- Blender
- Measuring Spoons
- Serving Bowl
- Glasses
- Wooden Spoon
Critical Steps — Do Not Skip
- Boiling potatoes and carrots until just tender to keep shape.
- Preparing the lemon‑salt dressing without over‑mixing.
- Blending the mint margarita until smooth but not watery.
Chef Tips from the Video
- Use chilled water for the ice cubes to keep the drink frosty longer.
- Garnish the salad with a few extra mint leaves for a cohesive presentation.
Troubleshooting
Salad becomes watery after chilling.
Drain excess liquid before adding the dressing, and use a slotted spoon to lift vegetables.
Mint margarita is too thick.
Add a little more sparkling water or cold water while blending.
Vegetables are over‑cooked and mushy.
Check for doneness with a fork; remove from heat as soon as they are just tender.
Storage
Refrigerator: Salad: up to 3 days in an airtight container. Drink: best consumed within 4 hours, keep chilled.
Freezer: Do not freeze the salad or the mint margarita; texture will degrade.
Room temperature: Do not store at room temperature for more than 2 hours due to perishable ingredients.
Make-Ahead Tips
- Prepare the salad a day ahead and keep dressing separate; combine just before serving.
- Mint leaves can be washed, dried and stored in a sealed bag in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Russian Salad in South Asian Iftar traditions?
Russian Salad, known as "Olivier," was introduced to South Asia during the colonial era and has become a staple at festive gatherings like Iftar. Its creamy texture and mild flavors make it a refreshing side that balances the rich, spicy dishes typically served during Ramadan.
What are the traditional regional variations of Russian Salad in Russian cuisine versus the version popular in Indian households?
Traditional Russian Salad uses boiled potatoes, carrots, peas, pickles, boiled eggs, and a generous amount of mayonnaise. In many Indian homes, the salad often includes additional ingredients like boiled chicken, apples, or a lighter yogurt‑based dressing to suit local tastes.
How is Russian Salad traditionally served in Russia during celebrations?
In Russia, the salad is typically served chilled as a cold appetizer on a decorative platter, often garnished with fresh herbs or a drizzle of extra mayonnaise. It is a common dish at New Year’s Eve and other holiday feasts.
What occasions or celebrations is Russian Salad traditionally associated with in Russian and South Asian cultures?
In Russian culture, it appears at New Year’s, Christmas, and birthday celebrations. In South Asian Muslim communities, it is a popular side dish for Iftar and Eid gatherings because it is quick to prepare and can be made ahead of time.
What makes the Mint Margarita special in the context of a Ramadan Iftar drink?
The Mint Margarita combines fresh mint, lemon juice, a hint of sugar and sparkling water to create a cooling, non‑alcoholic beverage that helps re‑hydrate after a day of fasting. Its bright flavor balances the savory dishes typically served at Iftar.
What are the authentic traditional ingredients for Russian Salad versus acceptable substitutes for a Western pantry?
Authentic ingredients include boiled potatoes, carrots, peas, dill pickles, boiled eggs, and mayonnaise. Acceptable substitutes are sweet potatoes for potatoes, Greek yogurt for mayonnaise, and capers for pickles, allowing the salad to be adapted to dietary preferences.
What other Russian or South Asian dishes pair well with Russian Salad and Mint Margarita at an Iftar spread?
Pairs nicely with samosas, kebabs, biryani, and grilled chicken tikka. The fresh mint margarita also complements spicy chaat, pakoras, and fruit chaat, providing a cooling contrast.
What are the most common mistakes to avoid when making Russian Salad at home?
Common mistakes include over‑cooking the vegetables, which makes them mushy, and adding too much dressing, which can make the salad soggy. Always cool the boiled vegetables before mixing and add dressing gradually, tasting as you go.
Why does this recipe use a lemon‑salt dressing instead of a full mayonnaise‑only dressing for the Russian Salad?
The lemon‑salt dressing lightens the traditional heavy mayo base, giving the salad a brighter flavor that pairs well with the mint margarita and keeps the dish refreshing for an Iftar setting.
What does the YouTube channel Remedies with Khanum specialize in?
The YouTube channel Remedies with Khanum focuses on easy, home‑cooked meals for everyday life, often highlighting quick recipes for busy families, festive gatherings, and health‑conscious twists on classic dishes.
How does the YouTube channel Remedies with Khanum's approach to fusion recipes differ from other cooking channels?
Remedies with Khanum blends traditional South Asian flavors with global dishes, emphasizing practical tips, ingredient substitutions, and cultural storytelling, whereas many other channels stick to either pure regional cuisine or generic Western recipes.
Last updated: September 6, 2026
