1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (171g) Recipe makes 4 servings
Calories 167
Calories from Fat 45		(27%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 95mg		31%
Sodium 96mg		4%
Potassium 402mg		11%
Total Carbohydrate 22.2g		7%
	Dietary Fiber 6.6g	26%
	Sugars 8.6g
Protein 8.9g		17%
detailed view... how is this calculated?

Mom's --pea--salad

Recipe #283854 | 17 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Dapanamakidd
Feb 3, 2008

This is a recipe that is done mainly by taste so trust your own tongue!!.... I was raised on this salad but for most people when you say PEA SALAD, they have never had it but it is really good and the kids LOVE it..it's a good way to get kids to eat peas!..It is ALWAYS great for a picnic or BBQ..it is also a conversation starter as it is unique!..VERY important to keep this VERY cold and eat it cold!

SERVES 4 -6 (change servings and units)

Ingredients

1 (15 ounce) can peas (in fridge to get cold)
2 hardboiled egg (in fridge to get cold)
1 fresh carrot (washed)
1 small onion
2 tablespoons mayonnaise
1 teaspoon parsley flakes

Directions

1
drain peas.
2
cut open eggs and take out yolks, put in bowl and mash with a fork.
3
put eggs whites in another bowl and chop really fine.
4
chop up onion really fine.
5
put peas(DRAINED!), egg yolks, egg whites and about 1/3 cup chopped onions in bowl , add approx 1 tsp of parsley flakes.mix up.
6
take carrot and with a knife, SCRAPE down the length, you don't want chunks or bites of carrots, you want VERY thin strips of carrot for color.
7
add 1 tbs mayonnaise and mix, keep adding mayo until you get the desired thickness that you want.ENJOY!

Questions about this recipe?

Featured Reviews for This Recipe

From: Love2Laugh

On Jul 9, 2008

My being from the south also, it's amazing how popular this was when I was growing up (we had it at least once a week as a side-dish and at all picnics), but nowadays, it's just not that common. It's an awesome recipe that is sooooo simple, but yet good. My mom always used frozen peas, thawed by running under cold water and drain well, and I agree they work best; I'll definitely have to try the carrot addition as that's a new ingredient to this recipe for me. Give it a whirl and enjoy a true Southern dish.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Elmotoo

On May 5, 2008

This is excellent! I used frozen peas that I ran under hot water & drained really well. I am out of onions (gasp!) so I used shallots - I think scallions would work well also. I added a bit of salt & a good dose of pepper as well. I'll be back to let you know what the rest of the family thinks. Made for PAC spring '08.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Annacia

On Apr 21, 2008

This is delicious and so easy to make. I used only the egg white (no yolk) and defrosted frozen peas because I like the pop. I forgot to add the parsley at the last min but this salad was still the very best part of the meal tonight and I'll be making this a lot this summer. Thanks very much for posting this. Made of PAC, Spring '08

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Divaconviva

On Apr 17, 2008

This tastes really great! My husband also really liked it. Easy to make. I brought it to a friend's house, and she and both her young children loved it! I used about 4 baby carrots which I grated in my Pampered Chef Moulis grater, and since I had nice, fresh Italian parsley, I chopped it fine and used a generous teaspoon. I'm going to make this again, but I'll HAVE to double it — it's just THAT good! Made for PAC Spring 2008. Thanks, Dapanamakidd, and thanks to your Mom!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews