A delicious and fresh side dish for Easter dinner, baby showers, barbeques, church picnics, and even meal prepping.
Why You Will LOVE This English Pea Salad Recipe:
What Is An English Pea?
English Peas are the same thing as garden peas you find canned or frozen at the grocery store. The peas are harvested once they become plump enough to bust open their pods. Their pods are not edible like sugar snap peas or snow peas either.
For this recipe you can use fresh peas from the garden that need to be shelled, frozen peas, or canned peas. The peas from the garden obviously taste the best but frozen peas are the next best option. Canned peas work as well but they tend to mush up and break down easier than the other options.
Let’s Make It Together! Watch My Video Tutorial:
English Pea Salad Ingredients
How to Make English Pea Salad
PRO TIP: Double or triple this recipe. I guarantee you will be wishing you did. In the recipe card toggle the option to 2X or 3X to scale the recipe up.
Any leftover English Pea Salad you have should be stored in an airtight container and in the refrigerator. It is best eaten within 3 to 4 days. I do not recommend freezing this recipe, once thawed it will be a runny and mushy mess. To liven up your leftovers, drain off any excess liquid and then add a small amount of dressing or mayonnaise back into the salad.
Here are a few fun ways to spice up your English Pasta Salad even more:
MAKE IT SOUTHERN: Add 4 slices of crumbled bacon and 4 hard boiled eggs to make this a Southern Pea Salad. I like to keep it light, bright, and fresh.
TOSS IN OTHER VEGETABLES: bell peppers, scallions or green onions, radishes, carrots, cucumbers, etc.
ADD PASTA: Make this an English Pea Pasta Salad! Use small shapes like elbow macaroni, bow tie, orzo, or ditalini.
LOOKING FOR A THINNER DRESSING? Add more lemon juice or a splash of buttermilk to thin it out.
Frequently Asked Questions (FAQ’s)
More Fresh Recipes You Might Enjoy:
English Pea Salad
- 24 ounces peas; frozen (you can use can/ drained or fresh/ blanched peas)
- 1 cup cheddar cheese; in small 1/4" cubes
- ½ cup celery; chopped into pea sized bites
- ½ cup red onion; chopped into pea sized bites
- 1 cup mayonnaise
- 2 tablespoons lemon juice; fresh (about 1 lemon)
- 1 tablespoon dijon mustard
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon black pepper
- Place frozen peas in a large colander. Run them over cool water for a few minutes or until thawed (yet firm). Set aside and allow the excess water to run off the peas.
- In a large bowl, whisk together the mayonnaise, lemon juice, dijon mustard, granulated sugar, salt, and black pepper.
- Add the peas, cubed cheddar cheese, chopped celery and red onion.
- Toss the salad until everything is well coated and combined.
- Cover and refrigerate for at least 4 hours and up to 12 hours.
- Remove from the refrigerator and lightly toss prior to serving.
- Refrigerated, in an airtight container, for up to 4 days.
- Freezing this salad is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.