Yes, I think raw was aargersi's intention. The peas are in their pods, which are very fresh, sweet and tender at this time of year, but will add a nice crunch to offset the softer cooked potatoes. (She explains she cuts the pods in about thirds on the bias.)
If using the peas raw makes you pause for some reason, you could blanch them: bring a big pot of salted water to a boil. When it's at a rolling boil, add both types of peas (not yet cut into thirds) and let them boil for no more than 2 minutes. Drain immediately and ideally plunge them into a big bowl of ice water to immediately stop them from cooking further. (I set the inner basket of a salad spinner into a bigger bowl of ice water, so I don't have to pick out the vegetables from the ice cubes). Then drain immediately onto a clean dish towel so they don't get soggy sitting in water. If you don't do the ice bath, just be sure to spread out the drained peas in a single layer on a clean dish towel and pat dry. Then slice into thirds.
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If using the peas raw makes you pause for some reason, you could blanch them: bring a big pot of salted water to a boil. When it's at a rolling boil, add both types of peas (not yet cut into thirds) and let them boil for no more than 2 minutes. Drain immediately and ideally plunge them into a big bowl of ice water to immediately stop them from cooking further. (I set the inner basket of a salad spinner into a bigger bowl of ice water, so I don't have to pick out the vegetables from the ice cubes). Then drain immediately onto a clean dish towel so they don't get soggy sitting in water. If you don't do the ice bath, just be sure to spread out the drained peas in a single layer on a clean dish towel and pat dry. Then slice into thirds.