Green Pea Salads

Green pea salads can be made in the time it takes to open a can, slice a little onion & garlic, and mix in a little mayonnaise.

Many pea salads are of the English variety using boiled eggs and sweet pickles along with various vegetables and spices.

I will get to those later, but first I will show you one I learned from a Polish fellow while travelling on a boat down the coast of British Columbia one stormy night about twenty years ago.

In his honour I call it Polish Pea Salad.

It was such a simple tasty salad and easy to make(we were in 15 foot seas at the time) that it is something I make often.

This makes about 2-3 servings so you may want to double up on the ingredients if you need a larger salad.

Polish Pea Salad


1-can peas
1-2 slices of chopped onion
1/2-clove chopped garlic
1-spoon of mayonnaise 
Salt & pepper to taste

Drain water from canned peas and put in a bowl.

Add chopped onion and garlic and gently stir.

Add mayonnaise, gently mix. 

Add a little salt & pepper and refrigerate.

If you are not a garlic fan you would be better off leaving it out as it has a bit of a bite after mixing with the dressing. 

Simple pea salad made in two minutes

You can add almost any vegetable to this, just cut them up thin and small.

Some chopped nuts or sunflower seeds will give it a tasty crunch.

You can also substitute any salad dressing for the mayonnaise, either a creamy one or an oil/vinegar type.

Here are some popular options to add or substitute:

peppers-any colour
yogurt, sour cream or cottage cheese for dressing
sweet pickle relish
chopped nuts or sunflower seeds

Here are some more green pea salads you can make: 

English Pea Salad Recipe


1 can peas
2 hard boiled eggs, peeled and chopped
1/4 cup chopped onion
1/4 cup chopped celery
2-3 sweet pickles, chopped
2 tbsp. mayonnaise
1 tsp. mustard

Mix all ingredients together and cool in refrigerator for at least one hour. Makes 3-4 servings

Print This Recipe

Sweet Pea Salad Recipe


1 can sweet peas
1/4 cup cucumber-thinly sliced and diced
1/4 cup onion-thinly sliced and diced
2-3 sweet pickles-chopped
2 tbsp.mayonnaise
1 tsp. dill weed

Blend all vegetables together gently to avoid crushing the canned peas.

Sprinkle dill weed over salad and stir in mayonnaise.

Refrigerate salad for at least one hour before serving.

Print This Recipe

Green Pea and Cheddar Salad

Pea salad with cheese and cucumber.


1 can peas
1/4 cup chopped green onion
1/2 cup cubed or grated cheddar
1/4 cup sliced cucumber

2 tbsp.miracle whip
salt and pepper to taste

Drain water from peas and gently mix with all the remaining ingredients. Refrigerate until cool and serve. Makes 3-4 servings. 

Print This Recipe

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