Ingredients

Method

• 120 g Woolworths frozen petit-pois, blanched
• 100 g Woolworths peas in the pod, blanched
• 110 g Woolworths fresh edamame beans, blanched
• 50 g radishes, thinly sliced
• 1 cup ricotta
• 10 g dill, roughly chopped
• 10 g parsley, roughly chopped
• 5 g mint
• 2 T lemon juice
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 700 g Woolworths small Apache potatoes, boiled until tender
• spring onion finely chopped, for serving

Method

Ingredients

1. Toss the peas, edamame, radishes, ricotta, dill, parsley and mint. Season with lemon juice, olive oil, black pepper and salt.

2. Toss lightly with the potatoes, top with the spring onion and serve.

Find more potato salad recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food assistants: Nadia Meyer