Mother's Sweet Pea Salad Recipe
Mother's Sweet Pea Salad Recipe photo by Taste of Home
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Mother's Sweet Pea Salad Recipe

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MOTHER made this tasty salad for our Thanksgiving or Christmas diners. But it's so good I make it often during the year. It's an ideal accompaniment for whatever main dish we have for dinner. When served as an individual salad on a lettuce leaf, it's very attractive. —Nellie Dulin Concord, North Carolina
TOTAL TIME: Prep: 10 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 2 servings


  • 1/3 cup mayonnaise
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 cup diced cooked salad potatoes
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped sweet pickles
  • 1 hard-boiled large egg, chopped
  • 1 cup shredded lettuce

Nutritional Facts

2 cups: 476 calories, 33g fat (5g saturated fat), 119mg cholesterol, 989mg sodium, 38g carbohydrate (18g sugars, 6g fiber), 9g protein.


  1. In a small bowl, combine the mayonnaise, mustard, sugar, salt and pepper. Gently stir in the potatoes, peas, pickles and egg. Chill. Serve over lettuce. Yield: 2 servings.
Originally published as Mother's Sweet Pea Salad in Reminisce Extra December 1995, p47

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kiltyone User ID: 1148967 44838
Reviewed Mar. 31, 2014

"This was really good and goes well with poultry, fish and steak. We also liked it with baby back ribs. I used fresh picked English peas and some asparagus."

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