Southern English Pea Salad

salad in white bowl on white serving tray with small white bowl of chopped parsley

You're going to love this English Pea Salad! Tender English peas nestled in a creamy dressing with a hint of crispness and sweetness from sweet pickle relish. Shredded cheddar cheese adds a little twang, and the pimento adds a splash of color (this really is a pretty salad).

Course Salad, Side Dish

Cuisine American

Prep Time 10

Optional Chill Time 1

Total Time 1 10

Servings servings

Calories 271kcal

Author Anne Clark

Equipment

large mixing bowl
measuring cup(s)
measuring spoons
Mesh strainer

Ingredients

15 ounces canned sweet peas, drained I use one can Del Monte Fresh Cut Sweet peas
4 ounces jar diced pimento, drained
¼ cup sweet pickle relish
½ cup celery (diced pea size) About 1-½ stalks
¼ cup green bell pepper (diced pea size) About ½ bell pepper
½ cup mayonnaise
3 green onions, chopped Use scissors to cut green onions
¼ teaspoon smoked paprika
8 ounces shredded cheddar cheese
salt and pepper to taste taste test before adding salt because the peas and cheese already contain salt
fresh parsley, chopped (for garnish) optional

Instructions

Mix all ingredients in a large bowl. Taste test and add salt or pepper if desired. Garnish with fresh chopped parsley, if desired.
For best results, cover and refrigerate for 1-2 hours before serving to allow time for the flavors to meld together.

Notes

Placed the pimento in a mesh strainer over a bowl. With the back of a spoon, gently press down on the pimentos to release all the liquid.

This salad will stay fresh for up to 3 days, covered, in the refrigerator.

Freezing the salad is not recommended.

Nutrition