When it’s so hot and humid outside, I hate to heat up my kitchen by cooking. One of the things I like to make that requires no heat to prepare is pea salad. It’s a cold dish that is great with everything from bologna sandwiches to grilled steak. It’s also a great dish to take for potluck dinners. I make for most holidays. It travels well, and most of the people I know really like it.
One of the things I love most about pea salad is I always have the ingredients on hand. That’s a huge blessing when I have one of those “Oh No,” moments after I’ve already gone to bed and realize I have to take a dish to work the next day. As long as I have peas and mayo, I can make a delicious dish that will go with nearly any meal.
Margarite’s Pea Salad Ingredients 4 Cups Peas – Canned (Drained) or Frozen (Thawed). You can use fresh peas, but make sure to cook and cool them thoroughly first. 2 Boiled Eggs – Chopped 1 Medium Red Onion – Chopped 3/4 Cup Mayo or Miracle Whip 1/2 Cup Shredded Cheddar Cheese 1/2 Cup Grated Parmesan Cheese 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Garlic Powder
Directions Mix all ingredients gently in a large bowl. Cover and refrigerate for at least a couple hours. I like to make this the night before I need it. Stir before serving. This salad will keep for three or four days in the refrigerator, but I usually don’t have any leftovers.
This recipe is easily customized. You can add bacon, omit the garlic and/or onion, substitute sour cream or plain yogurt for the mayo, or add things like black olives or mushrooms. I’ve even thrown cherry tomatoes into this salad with amazing results.
I hope you enjoy this versatile favorite of mine. Thank you for reading Ozarks Maven! If you’ve enjoyed my little seeds of wisdom and joy, please subscribe to Ozarks Maven, Like Ozarks Maven on Facebook, or follow me on Twitter @OzarksMaven.
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