Southern Pea Salad Recipe
1 (16 ounce) bag of frozen petite green peas thawed and drained
4 boiled eggs, peeled, quartered and sliced into 1/2 inch pieces
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup green onion, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon celery sea salt
1/2 – 1 teaspoon pepper, freshly ground
2/3 cup – 3/4 cup real mayonnaise (not ‘salad dressing’)
Transfer the thawed peas to a large bowl. Add all ingredients, except for the mayonnaise. Gently toss to distribute seasonings. Add about 1/2 cup of mayonnaise and gently toss to combine. Add additional mayonnaise to coat the peas, but not so much as to make everything stick together in a big globby mess.
Cover and store in the refrigerator for 8 hours to allow the flavors to meld. If making the night before, combine everything except the mayonnaise. In the morning, mix in the mayonnaise and return to the refrigerator.
I serve this salad on a few leaves of a leafy lettuce (red leaf, butter, or even iceberg).
Thaw peas in a colander by running cold water over them for a minute or so. Let drain for about 5 minutes, shaking the colander a couple of times to removed excess moisture from the thawing peas.
I use either Best Foods (Hellmann’s) mayonnaise or Hollywood Safflower mayonnaise (by Hain – a manufacturer of health food products). You can also use sour cream or plain yogurt in combination with or as a substitute for the mayonnaise.
Variations: Add one or more of the following:
1 cup of diced ham
8 slices cooked, cooled, and crumbled bacon or
1 cup raw cashews
1/2 cup cucumber, peeled, seeded, and chopped
Where to purchase specialty ingredients for this recipe:
Celery Sea Salt may be purchased from The Posh Gourmet.
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings may be purchased directly from The Posh Gourmet.
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