- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup minced fresh mint
- 3/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- Dash pepper
- 3 cups frozen peas, thawed
- 1 small onion, finely chopped
- In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour. Yield: 4-6 servings.
Originally published as Minted Pea Salad in Taste of Home April/May 1998, p18
Reviews for Minted Pea Salad(1)
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Reviewed Jun. 28, 2009
This dish appears as if it's a special treat. Must try it soon. Thank you for sharing your recipe Mrs. Orsburn.