Pickle Pea Salad

Name: Pickle Pea Salad
Prep time: 15 min
Total time: 15 min
Yield: 50-55 servings (about 1/2 cup each)
Ingredients: 7 cans (15-1/4 ounces each) peas, drained; 6 hard-boiled large eggs, chopped; 1 jar (16 ounces) dill pickle relish; 1 pound cheddar cheese, cubed; 1 medium onion, chopped; 1 jar (32 ounces) mayonnaise; 1/4 cup sugar; 1/4 cup cider vinegar; 2 teaspoons salt; 1 can (12 ounces) salted peanuts, coarsely chopped; Sliced hard-boiled large eggs, optional

Total Time Prep: 15 min. + chilling

Yield 50-55 servings (about 1/2 cup each)

Test Kitchen Approved

Pickle relish adds unique flavor to Pickle Pea Salad from Kathryn Fleener of Louisville, Illinois. Cubes of cheddar cheese and hard-cooked eggs help dress up this hearty dish.

Ingredients

7 cans (15-1/4 ounces each) peas, drained
6 hard-boiled large eggs, chopped
1 jar (16 ounces) dill pickle relish
1 pound cheddar cheese, cubed
1 medium onion, chopped
1 jar (32 ounces) mayonnaise
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons salt
1 can (12 ounces) salted peanuts, coarsely chopped
Sliced hard-boiled large eggs, optional

Directions

In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired.

Pickle relish adds unique flavor to Pickle Pea Salad from Kathryn Fleener of Louisville, Illinois. Cubes of cheddar cheese and hard-cooked eggs help dress up this hearty dish.

Recipe Creator