2 – 4 people
- 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
- 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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