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.

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