Go Back
Print
A summer side salad made with fresh peas, hard-boiled eggs, crispy bacon, red onion, cheese, and celery

PEA SALAD

This Pea Salad is a tasty choice when fresh peas are in season. Tossed with a flavorful creamy dressing, the peas, combined with bacon, eggs, red onion, cheese, and celery, make a great side salad to many meals.

Course Salad
Cuisine Canadian
Keyword Pea Salad, peas, salad, side salad
Servings 4
My Island Bistro Kitchen Barbara - My Island Bistro Kitchen

Ingredients

Salad Base:

  • 1 cup fresh green peas (uncooked)
  • 2 hard-boiled eggs (1 yolk reserved and mashed for dressing), diced (See Note 1)
  • 2 slices cooked crispy bacon slices, crumbled or chopped
  • ¼ cup celery, chopped
  • 1½ tbsp red onion, diced
  • ¾ oz/22g shredded Havarti cheese (See Note 2)

Dressing :

  • Reserved egg yolk, mashed
  • 2 tbsp sour cream
  • 1 tbsp mayonnaise
  • ½ tbsp pickle relish
  • ½ tbsp Dijon mustard
  • ½ tsp granulated sugar or honey
  • ½ tsp apple cider vinegar
  • Fresh dill and parsley, chopped (optional)
  • Salt and pepper to taste

Instructions

For Dressing:

  1. In small bowl, mix together the reserved hard-boiled mashed egg yolk with the sour cream, mayonnaise, relish, Dijon mustard, sugar or honey, apple cider vinegar, herbs, and salt and pepper.

Assembling Salad:

  1. In small serving bowl, combine salad base ingredients. Toss gently with the dressing. If desired, cook one additional hard-boiled egg and slice for garnishing top of salad at serving time. Refrigerate for at least two hours prior to serving to allow flavor to develop.
  2. Any leftover salad can be covered and refrigerated for up to two days. Recipe is easily scalable to number of servings required.

Recipe Notes

Yield: Apx. 4 side servings

[Copyright My Island Bistro Kitchen]

NOTE 1: If desired, cook an additional hard-boiled egg for garnish slices on top of salad.

NOTE 2: Any cheese of choice suitable for shredding may be substituted for the Havarti, if desired.