Garden Pea Salad
"I have had this many times over the years at family reunions and church meals. Paula Deen even has the recipe on her site on FoodTV. Can be doubled or tripled. Simple to make, easier to love!!!
Edited to add: I have now tried this with frozen peas as recommended by the reviewers! Frozen peas are the way to go. It has better flavor and texture! But again, use whatever is your preference!"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (15 ounce) can very young early garden peas
- 1⁄4 cup onion
- 2 eggs, boiled
- 2 -3 tablespoons mayonnaise
- salt, to taste
- pepper, to taste
- pimiento, chopped (optional)
directions
- Drain the peas.
- Boil the eggs and chop.
- Chop the onion.
- Combine all the ingredients in a bowl.
- Season with salt and pepper to taste.
- Add pimento if desired.
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The only thing that makes this better is fresh garden peas! Thanks for sharing. -
A family friend often brought a very similar dish to cookouts and potlucks when I was a kid. I am giving 5 stars only on the condition that it be made with frozen peas. I cannot abide canned peas, as a side, or in any recipe. (I don't mind canned vegetables, except for peas.) -
Just finished making my hubby's family's version of this salad. It is identical to this recipe (but no pimentos). I used a one pound bag of partially thawed frozen baby peas this time. Serving this for our 4th of July cookout! -
We always use frozen peas defrosted. I add more onion, Bac-O's and diced sharp cheddar in mine. THIS IS FANTASTIC and SIMPLE!! -
This was pretty good. I think I needed to either use less onion or chop the onion more finely, though. I used fresh peas from a garden, BTW. Turned out pretty tasty!
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