English Pea Salad
| Cuisine of the United States
Ingredients
- 15 oz (425 g / 445 ml) can English peas
- 1–2 tbsp mayonnaise
- 1–2 tbsp chopped white or yellow onion (optional)
- 1 hard-boiled egg with yolk (or 2 hard-boiled egg whites, without yolks)
- Salt to taste
- Ground black pepper to taste
- Parsley for presentation (optional)
Instructions
- If desired, blanch or parboil the chopped onion in a small amount of water so that the onion flavor is not as strong. Drain and cool thoroughly.
- Drain the English peas, and either discard the liquid or use for some other purpose.
- Lightly rinse the peas in a colander and place in a suitable bowl.
- Chop the egg into about ¼ inch (0.5 cm) pieces. If desired, mash the diced hard-boiled egg yolk and mix it thoroughly with the mayonnaise.
- Add the chopped egg, chopped onion, and mayonnaise to the peas. Mix lightly until all the ingredients are well-distributed.
- Add salt and ground pepper to taste, and mix to distribute.
- Refrigerate for at least 30 minutes.
- Serve cold, sprinkled lightly with parsley in the manner of a side dish, rather than as a separate course. No additional dressings or condiments would ordinarily be served or expected.