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Pickle Pea Salad Recipe

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.

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Pickle Pea Salad Recipe

Prep: 15 min. + chilling

Yield: 50-55 Servings

15 15

Ingredients

7 cans (15-1/4 ounces each) peas, drained
6 hard-cooked 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-cooked 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. Yield: 50-55 servings (about 1/2 cup each).

Nutritional Facts 1 serving (1/2 cup) equals 215 calories, 19 g fat (4 g saturated fat), 38 mg cholesterol, 369 mg sodium, 6 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pickle Pea Salad in Taste of Home June/July 2001, p50