Best 4 English Pea Salad Recipes

Indulge in a symphony of flavors with our refreshing English Pea Salad, a delightful dish that embodies the essence of spring and summer. This vibrant salad features tender and sweet English peas, complemented by a medley of crisp vegetables, creamy avocado, and a tangy dressing that awakens your taste buds. Discover a collection of irresistible variations, each offering unique flavor profiles that cater to diverse palates. From the classic mayonnaise-based dressing to a zesty lemon-tahini dressing, and a creamy Greek yogurt dressing, these recipes promise an explosion of flavors in every bite. Prepare to elevate your culinary repertoire with this versatile salad, perfect for potlucks, picnics, or as a delightful side dish. Dive into a world of culinary exploration and satisfy your cravings with our English Pea Salad extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

ENGLISH PEA POTATO SALAD WITH OPTIONAL BACON

English Pea Potato Salad with Optional Bacon image

This simple potato salad boasts sweet emerald peas, creamy cheddar cubes, zingy red onions, and tender baby red potatoes tossed with light, lemony mayo sauce. Serve with crisp bacon bits for optional topping (or just stir bacon into half for the meat-eaters). Don't forget to set the peas out to thaw a couple of hours before starting!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 11

Ingredients

1 1/2 to 2 pounds baby red potatoes (scrubbed and unpeeled)
1 1/2 cups frozen peas (thawed and drained if necessary)
1 cup cubed medium or sharp cheddar cheese (1/2-inch cube (4 ounces))
1/4 cup finely chopped red onion
1/3 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
Additional salt and black pepper to taste
6 slices thick-cut bacon (diced, cooked until crisp, and drained)
6 slices thick-cut bacon (diced, cooked until crisp, and drained)

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.

GRANDMA WESEMAN'S ENGLISH PEA SALAD

Grandma Weseman's English Pea Salad image

Southern English Pea Salad is something my Grandmother made almost every Thanksgiving and Christmas to go along with the meal. It is very simple, but tasty.

Provided by Chief Teer

Categories < 4 Hours

Time 2h25m

Yield 2 Quart Bowl, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans peas, drained
1 cup diced American cheese or 1 cup sharp cheddar cheese
1 cup diced onion
1 (2 ounce) jar pimientos, cut into small pieces
4 diced hard-boiled eggs
2 hard-boiled eggs, quartered long way (to garnish)
1 cup Miracle Whip (increase as necessary)
salt, to taste
paprika

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.

FRESH ENGLISH PEA SALAD

Fresh English Pea Salad image

From The Kitchen restaurant in Boulder, CO in their appetizers section. There is a note that says as sping turns to summer and the peas get sweeter to substitute feta cheese for the pecorino. Yum yum! I love peas! This is an appetizer to be shared, although I think with some balsamic glazed chicken this would be an excellent dinner salad!

Provided by SarahBeth

Categories < 60 Mins

Time 40m

Yield 1 appetizer, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh English pea (usually still in the pod)
1 bunch of fresh mint
1/2 bunch arugula
1/4 cup lemon juice
4 tablespoons olive oil
salt and pepper
1/4 lb pecorino cheese

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

Moms' English Pea Salad image

My mother always made this salad for special holidays or company. She started making this salad in the 50's and our family always enjoyed it. It can be a main course meal in hot weather by adding cooked macaroni,also. Hope you enjoy as much as I do.

Provided by Phyllis McCoy

Categories Other Salads

Time 25m

Number Of Ingredients 9

Ingredients

can(s) english peas, canned
half c mayo or salad dressing
qtr c chopped onions
3 Tbsp sweet relish
2 chopped boiled eggs
3 slice chopped american cheese
pinch salt/pepper to taste
1 tsp dill seed,mustard seeds,poppy seeds,celery seeds
1 jar(s) small diced pimentos

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of the salad.
Don't overcook the peas. They should be cooked just until they are tender, but still have a slight crunch.
Let the salad cool completely before serving. This will help the flavors to meld together.
Garnish the salad with fresh herbs, such as mint or dill. This will add a pop of color and flavor.
Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

English pea salad is a refreshing and flavorful salad that is perfect for summertime gatherings. It is easy to make and can be tailored to your own taste preferences. With its bright green peas, crunchy vegetables, and creamy dressing, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a light and healthy salad, give English pea salad a try. You won't be disappointed!