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