Southern English Pea Salad Recipe 435 Food

SOUTHERN ENGLISH PEA SALAD

Southern English Pea Salad image

Looking for a 4th of July, Thanksgiving, or Christmas potluck dish? Look no further than this English Pea Salad with Bacon!

Provided by Sweet Basil

Categories America's Best 4th of July Desserts, Recipes and Sides

Time 15m

Number Of Ingredients 8

Ingredients

6 Slices Bacon
16 ounces Peas (Frozen)
1 Cup Mayonnaise
1 Teaspoon Apple Cider Vinegar
Salt and Pepper to Taste
1/3 Cup Red Onion (Chopped)
1 Cup Colby Jack Cheese (Chopped)
2 Hard Boiled eggs (chopped (optional))

Steps:

In a skillet over medium heat, add the bacon and cook until crisp, turning once to cook on both sides.
Remove to a paper towel lined plate.
Once cool, chop the bacon into small pieces.
In a large bowl, whisk together the mayonnaise, vinegar and a pinch of salt.
Add the partially defrosted peas, red onion, eggs if desired, cheese and stir to combine.
Add the bacon and season with salt and pepper if needed.
Serve immediately.

Nutrition Facts : ServingSize 0.5 cup, Calories 392 kcal, Carbohydrate 10 g, Protein 11 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 85 mg, Sodium 405 mg, Fiber 3 g, Sugar 4 g

SOUTHERN ENGLISH PEA SALAD RECIPE - (4.3/5)

Southern English Pea Salad Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 9

Ingredients

3 (15-ounce) cans Delmonte Very Young Sweet Peas
6 large hard-boiled eggs, chopped
1/2 cup mayo
Pinch onion salt
Pinch garlic salt
1/4 teaspoon salt
1/4 teaspoon black pepper
Chopped sweet pickles, optional
Finely chopped onion, optional

Steps:

Everything is pretty much just stirred together but it's very important that the peas be as dry as possible to prevent the mayo from watering. What I do is, after draining them well in a colander I lay the peas out on a jellyroll pan that has been lined with several layers of paper towels (then just fold them up in the towels to transfer to the mixing bowl with the remaining ingredients.) *Can add a little chopped sweet pickle or finely diced raw onion, but we like it better without. Garnish top with an additional sliced hard-boiled egg, if desired. Keep refrigerated.

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