RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 Tub ZoOSh Sour Cream Dip
• 8 medium potatoes (washed, skins on), cooked and diced
• 3 large eggs, hard boiled
• 3 cup green peas (fresh or frozen)
• 3 medium carrots (peeled, trimmed, and diced into 1/4-inch pieces)
• 2 Celery Stalks, diced
• ½ Red Onion diced
• 5 dill pickles, finely chopped
• 5 tablespoons ZoOSh mayonnaise (or more according to taste)
• Sea salt to taste
• Freshly ground black pepper to taste
• Parsley

METHOD:

• To begin, pre cook the potatoes and eggs. Place aside to cool slightly whilst preparing the other ingredients.
• Heat a pot of water until boiling, add a pinch of salt. Add celery, red onion and carrot to the water and cook for approximately 30-40 seconds, until slightly soft. Keeping the water in the pot, scoop the vegetables out into a mixing bowl.
• Add the peas to the boiling water and cook for 90 seconds. Once cooked, add to the mixing bowl.
• Meanwhile, add the diced potatoes, chopped hard boiled eggs, pickles, Sour Cream Dip, mayonnaise and EVOO. Mix until all ingredients are coated.
• Serve with a garnish of parsley.