Old School, Pea Salad, a classic salad made with simple ingredients, crunchy pieces of onion, chopped dill pickles, and boiled eggs with a coating of mayonnaise. An easy summer salad perfect for potlucks and gatherings.
Pea salad is a classic summer dish. It pairs well with ham and chicken dishes or any grilled meat. There is a secret to making the best recipe.
This Old School Pea Salad recipe for years has been our family tradition to make for our Christmas Eve meal.
Jim's Mother started this tradition back in the '70s. She cooked Ham, Potato Salad, a pot of pinto beans and two pans of cornbread. One to eat with the beans and one for our Cornbread Dressing the next day.
WHAT YOU NEED TO MAKE OLD SCHOOL PEA SALAD
- Colander
- Large bowl
- Large spoon
- Very young early peas
- Mayonaise
- Onions
- Dill pickles
- Eggs
- Salt and pepper
- Paprika
HOW TO MAKE OLD SCHOOL PEA SALAD
- In a colander, drain the peas really well, for an hour, tossing them occasionally. This is the secret to making the best pea salad. Any liquid left in the peas will cause the mixture to be soupy when adding the mayonnaise.
- Chop eggs; set them aside.
- Chop pickles and onions in a colander and drain really well. Another secret to the best pea salad.
- In a large bowl, add the drained peas, drained onions, pickles, salt, and pepper. Gently toss all together.
- Add mayonnaise and gently stir just coating the peas and vegetables.
- Do not add too much mayonnaise. This will also make the mixture soupy. Another secret to making the best pea salad.
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Yield: 8-10
Old School Pea Salad
A classic salad made with simple ingredients, crunchy pieces of onion, chopped dill pickles, and boiled eggs with a coating of mayonnaise. An easy summer salad perfect for potlucks and gatherings.
ingredients:
- 2 (15 oz.) can very early peas
- 1/2 cup chopped onions
- 1/2 cup chopped dill pickles
- 4 boiled eggs, chopped
- salt and pepper to taste
- 4 tablespoons mayonnaise
- 1 teaspoon paprika
instructions:
How to cook Old School Pea Salad
- In a colander, drain the peas really well, for an hour, tossing them occasionally. This is the secret to making the best pea salad. Any liquid left in the peas will cause the mixture to be soupy when adding the mayonnaise.
- Chop eggs; set them aside.
- Chop pickles and onions in a colander and drain really well. Another secret to the best pea salad.
- In a large bowl, add the drained peas, drained onions, pickles, salt, and pepper. Gently toss all together.
- Add mayonnaise and gently stir just coating the peas and vegetables.
- Do not add too much mayonnaise. This will also make the mixture soupy. Another secret to making the best pea salad.
Calories
110.59
110.59
Fat (grams)
7.94
7.94
Sat. Fat (grams)
1.65
1.65
Carbs (grams)
5.27
5.27
Fiber (grams)
1.50
1.50
Net carbs
3.77
3.77
Sugar (grams)
2.30
2.30
Protein (grams)
4.57
4.57
Sodium (milligrams)
188.23
188.23
Cholesterol (grams)
96.14
96.14
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
