The perfect salad for a potluck or simple side dish. Peas, ham, eggs, and cheese are mixed in a creamy dressing.
1 package (10 ounce size) thawed frozen green peas (or canned)
3 boiled eggs, peeled and chopped
1/2 cup finely diced celery
1/2 cup mayonnaise
1/2 cup minced green onions
1 cup finely diced ham
1 cup finely diced sharp Cheddar cheese
minced fresh parsley, for garnish
Combine the peas, hard-boiled egg, celery, mayonnaise, ham, and cheese in a bowl. Mix well. Add more mayonnaise if needed. Cover the bowl and refrigerate for 1 hour.
Stir the green pea salad gently before serving. Garnish, if desired, with parsley.
Add a squeeze of lemon juice to the dressing for a fresh citrusy flavor.
Add some crispy bacon or pancetta for extra flavor.
For a creamier salad, mix in some sour cream or Greek yogurt along with the mayonnaise.
Garnish with different herbs like dill or chives for variety.
To make it a complete meal, try adding cooked pasta or quinoa to the salad.
Adjust the seasoning with salt and pepper to taste before serving.
You can use either thawed frozen green peas or canned green peas for this salad for convenience. If you wish to use fresh, shelled peas you will need to blanch them first (dry them well before adding to the salad).
You can use different types of cheese based on your preference or what you have on hand, such as mozzarella or Swiss.
You can substitute the mayonnaise with Greek yogurt or sour cream.
You can prepare the salad ahead of time and refrigerate it for up to 1 day before serving. Just stir gently before serving.
Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. Stir gently before serving again.
You can substitute ham with cooked turkey or chicken for a different flavor.
Mixing Bowl: For combining the green peas, boiled eggs, celery, mayonnaise, green onions, ham, and cheese. Make sure to choose a bowl large enough to hold all the ingredients with room for mixing.
Measuring Cups: To accurately measure the ingredients.
Knife: To chop the eggs, celery, ham, and Cheddar cheese into small, uniform pieces for even distribution throughout the salad and for mincing the green onions and parsley.
Cutting Board: Provides a stable surface for chopping the ingredients.
Spoon or Spatula: For mixing the ingredients together evenly and gently to avoid smashing the peas and eggs.
Cover: A lid or plastic wrap to cover the bowl of green pea salad while it chills and flavors meld in the refrigerator.
Roast Chicken: pair your green pea salad with a juicy roast chicken for a simple meal. The lightness of the salad will balance out the richness of the chicken.
Tuna Melt: serve this salad alongside a warm, gooey tuna melt for a contrast of textures and temperatures.
Potato Chips: crush up some salty potato chips and sprinkle them on top for a fun twist on texture and flavor.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
October 26, 2013
I make this with fat free mayo and cheese to cut the calories down a bit. I don't always add the ham too.