Description
This Easy Pea Salad is a fresh, creamy side dish perfect for potlucks, picnics, or quick family meals. Made with a tangy dressing of mayonnaise and Greek yogurt, this salad combines sweet peas, sharp cheddar, crunchy red onion, and optional diced hard-boiled egg for added protein and texture. It’s a no-cook, refrigerator-chilled dish that’s both simple to prepare and delicious.
Ingredients
Scale
Dressing
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Salad
- 12 ounce bag of frozen peas, slightly thawed
- 6 ounces cheddar cheese, cubed
- â…“ cup chopped red onion
- 1 hard-boiled egg, diced (optional)
Instructions
- Prepare the Dressing: In a small bowl, combine the mayonnaise, Greek yogurt, salt, and cracked black pepper. Stir thoroughly until the mixture is smooth and well blended, forming a creamy dressing base for the salad.
- Combine Salad Ingredients: In a medium bowl, add the slightly thawed frozen peas, cubed cheddar cheese, chopped red onion, and diced hard-boiled egg if using. Gently mix these ingredients to distribute them evenly.
- Add the Dressing: Spoon the prepared dressing over the pea mixture. Stir gently but thoroughly to coat all the salad components evenly with the creamy dressing.
- Chill: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
- Season to Taste: Before serving, taste the salad and adjust the seasoning by adding additional salt or cracked black pepper if needed to suit your preference.
Notes
- Use fresh peas if available, but frozen peas work well when slightly thawed.
- The hard-boiled egg is optional but adds extra protein and richness.
- For a tangier dressing, add a teaspoon of lemon juice or a splash of apple cider vinegar.
- This salad can be made a day ahead and stored in the refrigerator.
- For a vegan version, substitute mayonnaise and Greek yogurt with plant-based alternatives and omit the cheese and egg.
