Salade de petits pois à l’ancienne avec des petits pois en conserve

Ingrédients

• 2 cans Canned Green Peas
• 0.75 cup Mayonnaise
• 0.5 cup Sour Cream
• 1 cup Cheddar Cheese
• 0.5 whole Red Onion
• 2 pieces Celery
• 0.25 cup Sweet Pickle Relish
• 4 whole Hard-Boiled Eggs
• 1 tbsp Dijon Mustard
• 1 tbsp Apple Cider Vinegar
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Fresh Parsley

Préparation

1. 1

   Drain and Prep All Vegetables: Open the 2 cans Canned Green Peas and drain them thoroughly in a colander, then rinse under cold water to remove any excess sodium. Shake the colander well to eliminate all water—wet peas will make your salad watery. Finely dice the 0.5 whole Red Onion and the 2 pieces Celery. I like to keep the celery pieces small but still visible for texture. The onion should be fine enough to distribute evenly without overpowering any single bite.

2. 2

   Chop Eggs and Cheese: Peel and roughly chop the 4 whole Hard-Boiled Eggs into ½-inch pieces. You want visible chunks for that classic look and texture. I use a serrated knife for this—it cuts through eggs more cleanly than a chef's knife. Measure out the 1 cup Cheddar Cheese—it should already be shredded from the prep step. If you're shredding it fresh, use the large holes on your grater for the best texture. Sharp cheddar works best here for that tangy bite.

3. 3

   Make the Creamy Dressing: In a large bowl, whisk together the 0.75 cup Mayonnaise, 0.5 cup Sour Cream, 1 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, 0.5 tsp Salt, and 0.25 tsp Black Pepper until completely smooth. The vinegar cuts through the richness of the mayo and sour cream, while the Dijon adds just enough sharpness. Taste as you go and adjust the salt if needed, but remember the cheese and relish will add more saltiness later.

4. 4

   Combine All Ingredients: Add the drained peas, diced red onion, diced celery, chopped eggs, shredded cheddar, and 0.25 cup Sweet Pickle Relish to the dressing. Fold everything together gently with a silicone spatula until evenly coated. Don't overmix—you want to keep those egg and cheese chunks intact. The relish adds sweetness and texture, so distribute it well throughout the salad. Let it sit for 10-15 minutes so the flavors meld together.

5. 5

   Garnish and Chill Before Serving: Sprinkle the 2 tbsp Fresh Parsley over the top and give it one final gentle fold. The parsley adds a fresh, green note that brightens up the creamy salad. Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time is crucial—it lets the flavors develop and the salad thicken slightly. Serve cold for the best texture and taste.