Best English Pea Salad Recipes

GRANDMA WESEMAN'S ENGLISH PEA SALAD

Steps:

• It is important that you let the salad stand in the refrigerator for at least an hour or so, otherwise, it will not taste right as the onions are the only thing that flavors the dressing.
• Grandma always made it with Miracle Whip, but if you are one of those folks who despises the taste, you can substitute mayonnaise with 1-2 tablespoons of sugar added. You can also, add in 2 Tbsps Hormel real bacon bits for extra flavor.
• Mix all. Let stand for a minimum of two hours in the refrigerator.
• Sprinkle top with paprika for garnished look.
• Cook time is chill time in refrigerator.

ENGLISH PEA POTATO SALAD WITH OPTIONAL BACON

Steps:

• Bring a large pot of water to a boil. Add the potatoes and return to a boil. Cook until potatoes are fork-tender, about 15 minutes. Drain and return potatoes to pan, filling with cold water and ice to cool the potatoes. Let sit for a minute or two and then drain. Allow potatoes to cool to room temperature.
• Place cooled potatoes in a large bowl and add peas, cheese, red onion, and bacon if you're making a full-on meaty version.
• In a small bowl, whisk together the mayonnaise, lemon juice, kosher salt, and freshly ground black pepper. Pour over the veggies and gently toss until all ingredients are coated. Taste and add additional salt and pepper if desired.
• If adding bacon to half, remove half of the salad to its own bowl and stir the bacon into half. Or, a little easier, just serve the bacon alongside for optional topping.

FRESH ENGLISH PEA SALAD

Steps:

• Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.).
• Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
• 3. Serve immediately, topped with reserved shaved pecorino cheese.

MOMS' ENGLISH PEA SALAD

Steps:

• 1. Drain canned peas well and put in large bowl. Add all other ingredients and mix well. Add a dash of paparika on top and chill well before serving.

MAMA'S ENGLISH PEA SALAD

Steps:

• 1. In a large bowl combine the early june peas, chopped eggs, chopped apples, Raisins,chopped celery and optional shredded cheddar cheese if using.
• 2. GENTLY toss to mix together.Garnish with additional apple wedges & egg slices if desired. Cover & refrigerate at least 1 to 2 hours before serving.
• 3. This salad sure did bring back memories at our family reunion last year. It was one of mama's well known salads, especially with all 11 of us kids.

FRESH ENGLISH PEA SALAD WITH MINT AND PECORINO

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute.
• Drain and plunge peas into ice water; drain.
• Combine peas, arugula, and mint in a large bowl.
• Add lemon juice, olive oil, salt, and pepper; toss well.
• Sprinkle with cheese. Serve immediately.

GOURMET LAYERED ENGLISH PEA SALAD

Steps:

• LIne bowl with lettuce.
• Layer peas, chopped onion, and cheddar.
• Mix 1 cup mayo with 1/2 tblspn lemon juice. Spread on top.
• Sprinkle with Lemon Pepper, parmeson cheese, and bacon bits.

ENGLISH PEA SALAD

Steps:

• 1. Boil eggs and cool; peel, slice and set aside.
• 2. Drain peas* and combine in bowl with the rest of the ingredients. Add eggs and stir well.
• 3. Chill and serve.
• 4. *Frozen peas, cooked, drained and chilled, may be substituted for canned.

ENGLISH PEA SALAD

Steps:

• Combine first 5 ingredients.
• Combine sugar, vinegar and oil.
• Bring to boil and stir until sugar dissolves.
• Add this mixture to other ingredients.
• Chill 24 hours before serving.

SOUTHERN ENGLISH PEA SALAD RECIPE - (4.3/5)

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.

ENGLISH PEA SALAD

Steps:

• Cover 2 cups fresh or frozen English peas with water in a medium saucepan and simmer, uncovered, until tender, 3 to 5 minutes. Drain in a sieve and rinse under cold water. Toss in a bowl with 2 scallions, finely chopped, ¼ cup each finely chopped radish and celery, 2 to 3 teaspoons chopped fresh tarragon or chives, 1 tablespoon olive oil, and 1 teaspoon each grated lemon zest and juice. Season with salt and pepper

FRESH ENGLISH PEA SALAD

Steps:

• Drain peas and set aside. Chop celery, onions and bell pepper. Add to peas and toss lightly.
• Add cheese and salad dressing. Fold in gently.
• Salt and pepper to taste and refrigerate until ready to serve.

FRESH ENGLISH PEA SALAD WITH MINT AND PECORINO

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.
• Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.

ENGLISH PEA SALAD

Steps:

• In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool. In a medium serving bowl, combine the bacon, peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.