Fall Pea Salad Recipe
This is an easy to make and delicious pea salad and side dish. It reminds me of some of the recipes in one of my favorite recipe books, In the Kitchen with Rosie. I make it several times a year with different added ingredients. For fall, I use my last of the season cherry tomatoes, which ripened inside and have a little tang to them.
Here is the basic Fall Pea Salad Recipe:
1 can of peas
1 hard boiled egg
1 stalk of celery
1 tablespoon of mayonnaise
a dash of salt
To make, drain the can of peas and place in a container.
Cut up the stalk of celery into small pieces. I cut the celery stalk in half, then cut the halves yet again but chopping up the first halves works well, too. It's a matter of preference.
Personally I prefer the crisp celery pieces to be in larger pieces because I like the crunch but if you want them smaller, go for it.
Also chop up one hard-boiled egg into smaller pieces and mix with the peas and celery.
This is my stash of the last of my cherry tomatoes. Most were green when I brought them in, and some are past their prime. I like to add them to this salad for color and the little bite they add to the other ingredients.
I cut the cherry tomatoes in half, then slice them once more and mix them with the rest.
Add a dash of salt, mix again, and then add the tablespoon of mayonnaise. The less you use, the better, this only needs a little bit of mayo so if you want to cut back, start with a teaspoon and add if you want more.
If you need to stretch the servings, you can add another can of peas, more celery and eggs. Mix the added ingredients before you add more mayonnaise, you may not need any extra.
Once all mixed, you can serve or store in refrigerator for later use. I also like this fall pea salad the second day, when all of the flavors have had time to mix.
This is also a refreshing summer salad or side dish, and in spring I add a few native violets, that version is very pretty. Great little salad to throw together when you have last-minute visitors, too. Enjoy!