18th iftarii Ramazan Day 18

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

1. 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

2. 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

3. 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

4. Prepare Dressing

   In a small bowl whisk together lemon juice, pink salt, plain salt, sugar and mayonnaise until smooth.

   Time: PT3M

5. 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

6. Chill Salad

   Cover the salad and refrigerate for at least 15 minutes before serving.

   Time: PT15M

7. 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

8. 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