Monday, April 8, 2013

Pea Salad

A light, cool, refreshing side for any savory main course. This recipe has been on all my family holiday menus for generations and the quantity can support a moderate group of people (5-8, depending). Great for anyone who enjoys dishes with mayonnaise.

  • 2 hardboiled eggs, chopped
  • 2 cans LeSeur peas, drained (young, small sweet peas; cold from fridge)
  • 1/4 c. onion, chopped
  • 1/2 rib celery, chopped
  • 1/8 c. sweet pickle relish (see tip)
  • 1/4 tsp salt
  • Pepper
  • 1/2 c. mayonnaise
  1. Drain peas, put in bowl.
  2. Add onion, celery, egg, salt, pepper, relish, and mayonnaise.
  3. Stir gently so as not to mush peas.
My mom does this by taste and originally gave me 1/4 c. pickle relish, but that was too much. 1/8 c. (the amount I gave you) is too little, but if you add a Tablespoon or two more, you should have the right amount. Taste as you add until it has kick but doesn't overpower the dish.

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