Pea Salad

One of my traditional Thanksgiving side dishes is Pea Salad. My dad’s mom, Mema Johnson, made this dish all the time when I was growing up. It’s quick and easy and it is a light dish, not too heavy like most high carb Thanksgiving dishes.

I don’t really measure out this recipe. I use quantities based on my liking and taste. Some people like more of this and less of that. Put all the ingredients in a bowl and fold it all together! Cover and refrigerate the salad. It can be made a day ahead of time. That’s it!

Ingredients:

Two pounds of frozen English peas - thawed and rinsed, never cooked
Diced hard-boiled eggs
Grated cheddar cheese or cheese of your choice
Diced purple onion
Hellmann’s Real Mayonnaise - read about Hellmann’s and how they got started in 1913 out of New York.
Salt and Pepper to taste

Optional additions:

bacon bits
pasta
parsley