This festive salad comes together easily and makes a great accompaniment to roasted or grilled meat.
Timeless
As I’m working my way through my Grandma Doris’s recipe box, I am learning that my favorite recipes of hers are the ones hand-written on little pieces of paper. They’re always good, and really easy. This one is no exception.
I like to think about what Grandma was doing when she scribbled down these recipes. Was she copying it from a magazine in a doctor’s office waiting room? Did a friend share it at a potluck? Either way, this is just one of those classic, old-fashioned recipes that I love.
Pairing suggestions
I brought this to Christmas last year. It pairs lovely with roasted meat and mashed potatoes. And it would be great in the Spring time with an Easter ham. It’s not really a holiday dish per say, but I love old recipes like this at the holidays. Makes us feel a little closer to those we love.
It’s a versatile dish. You could also add crumbled bacon, diced egg, or diced ham to make it a heartier dish. If you experiment with any new add-ins, let me know how it turns out in the comments below!
Easy peasy
Here’s the recipe. It comes together in a snap!
- Defrost bag of peas (leave out on the counter for 30-60 minutes, or gently run under cool water in a strainer).
- Mix mayonnaise and vinegar.
- Finely dice celery and red onion and add to dressing.
- Fold in peas. Season with salt and pepper to taste.
- Top with shoestring potatoes prior to serving.
Enjoy!
Simple Pea Salad with Shoestring Potatoes (5-Ingredients)
Course: Side Dishes, SaladsCuisine: AmericanDifficulty: Easy6
servings30
minutesEasy pea salad that is a great accompaniment to any meal. Make ahead and top with shoestring potatoes just prior to serving.
Ingredients
1 bag frozen petite (or sweet) peas (12 oz.)
1/2 cup mayonnaise
1 tsp. vinegar, optional (apple cider or white wine)
1/2 cup finely diced red onion
1 cup finely diced celery
1 1/2 cups shoe string potatoes
Salt and pepper
Directions
- Defrost bag of peas (leave out on the counter for 30-60 minutes, or gently run under cool water in a strainer).
- Mix mayonnaise and optional vinegar.
- Finely dice celery and red onion and add to mayonnaise mixture.
- Fold in peas. Season with salt and pepper to taste.
- Top with shoestring potatoes prior to serving.
Love the idea of using shoe string potatoes for a crispy touch. As I eat and cook gluten free, this gives me an idea I hadn’t thought of myself. Love reading your recipe posts. It is such a walk down memory lane for me as it reminds me of my mom’s hand scribbled recipes which she kept in a green vase. Think there was even one scribbled on the back of an envelope just like what your Grandma had done with one of her recipes. Look forward to future posts !
The shoestring potatoes are a good gluten free idea, I hadn’t thought of it like that. I sometimes put them on top of scrambled eggs for the kids; just something different to have. Glad that I could jog some memories for you of your mother’s cooking. 🙂