Pea-Tato Salad

1. 1

   Bring 2 inches of water to a boil in a pot

2. 2

   Add sweet potatoes and red potatoes and boil covered for 30 minutes

3. 3

   Chill potatoes for 1 hour in a fridge

4. 4

   Dice potatoes and toss in the extra virgin olive oil

5. 5

   Sprinkle in the chopped rosemary & oregano and toss again

6. 6

   Crumble chevre & add melted butter then mix them in very slightly mashing potatoes but retaining their diced shape

7. 7

   Add sweet peas and mix

8. 8

   Let sit for at least 15 minutes in the fridge

* Per serving · 4 servings · Values may vary.

No additional tips available.