English Pea Salad
English pea salad is a small, cold side dish of canned peas, egg and a little mayonnaise, common at family gatherings in the United States. The dressing is barely there, just enough to bind the peas to the chopped egg. Use the whole egg and the yolk tints the dressing yellow, or use two whites to keep it white against the green peas. It also holds well in the refrigerator.
Instructions
If you want a milder onion flavor, blanch or parboil the chopped onion in a small amount of water. Drain it and let it cool completely.
Drain the canned peas and set the liquid aside for another use or discard it. Rinse the peas lightly in a colander and tip them into a bowl.
Chop the hard-boiled egg into pieces about ¼ inch (0.5 cm) across. If you are using the yolk, you can mash it and mix it thoroughly into the mayonnaise.
Add the chopped egg, the onion and the mayonnaise to the peas. Stir gently until everything is evenly distributed and the peas are lightly coated.
Season with salt and ground black pepper to taste, and stir again to spread the seasoning.
Refrigerate for at least 30 minutes. Serve cold with a light sprinkle of parsley, as a side dish. No extra dressing is needed.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
