Side Servings

Green potato salad

Serves 4 to 6
15 minutes
35 minutes

Potato salad but packed with all the good greens. This version of the popular dish has petit-pois, peas in the pod and edamame beans to add some flavour and colour. Plus its dressed in ricotta instead of mayo.

Wine/Spirit Pairing
Black Oystercatcher Sauvignon Blanc

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  • 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

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 

Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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