English Pea Salad

English pea salad is a simple salad, intended to be reminiscent of spring and innocence. It is very traditional and may be more likely served at family gatherings, especially in the U.S.

Ingredients

• 15 oz (425 g / 445 ml) can English peas
• 1–2 tbsp mayonnaise
• 1–2 tbsp chopped white or yellow onion (optional)
• 1 hard-boiled egg with yolk (or 2 hard-boiled egg whites, without yolks)
• Salt to taste
• Ground black pepper to taste
• Parsley for presentation (optional)

Steps

1. If desired, blanch or parboil the chopped onion in a small amount of water so that the onion flavor is not as strong. Drain and cool thoroughly.
2. Drain the English peas, and either discard the liquid or use for some other purpose.
3. Lightly rinse the peas in a colander and place in a suitable bowl.
4. Chop the egg into about ¼ inch (0.5 cm) pieces. If desired, mash the diced hard-boiled egg yolk and mix it thoroughly with the mayonnaise.
5. Add the chopped egg, chopped onion, and mayonnaise to the peas. Mix lightly until all the ingredients are well-distributed.
6. Add salt and ground pepper to taste, and mix to distribute.
7. Refrigerate for at least 30 minutes.
8. Serve cold, sprinkled lightly with parsley in the manner of a side dish, rather than as a separate course. No additional dressings or condiments would ordinarily be served or expected.

More recipes with peas, mayonnaise or eggs

Adapted from “English Pea Salad” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.