Easy Pea Salad Recipe

This Pea Salad Recipe is the perfect easy side dish for any spring time celebration.

easy pea salad recipe

Some recipes seem so simple that you may pass them by. Like this Pea Salad Recipe. This salad may appear to be a simple side, not worthy of much ado. It is simple. That, it is. Simple to prepare. Simple ingredients. Simple ingredients that come together to become something so much more. Yes it does. Early sweet peas, shredded cheddar cheese, crunchy bits of red onion, and creamy mayonnaise to tie it all together create big flavor with humble ingredients.

This Pea Salad recipe has been around as long as I can remember. It appears every year during spring, first emerging at Easter. No Easter spread in our home is complete without this salad. It and ham are the best of friends. Of course, it gets along well with others. It is good with fish too, and chicken, or steak. But I do think ham is its best partner. Peas and ham, ham and peas … they just play well together, don’t you think?

easy pea salad

This easy recipe is great for making ahead of time, which makes it a great side dish choice when preparing a large meal for a crowd. I actually think it gets better when made a day or two ahead of time, and left to mingle covered in the refrigerator until ready to serve. Then pack it up to take to a picnic (chilled, of course), or your next holiday gathering with your favorite people.

More favorite side dish recipes for your springtime celebrations:

I hope you enjoy this easy Pea Salad Recipe as much as we do. Happy spring!

pea salad

Easy Pea Salad

This simple salad can be made ahead of time by a two days and is especially delicious with ham or fish.

Ingredients:

  • 30 ounces (weight) canned early sweet peas, drained
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup diced red onion
  • 1/3 cup mayonnaise
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. In a large bowl, stir together all ingredients until combined.
  2. Refrigerate covered until ready to serve.

Originally published March 27, 2014.