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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 50 |
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Pickle relish adds unique flavor to Pickle Pea Salad from Kathryn Fleener of Louisville, Illinois. Cubes of cheddar cheese and hard-cooked eggs help dress up this hearty dish. Ingredients:
7 cans (15-1/4 ounces each) peas, drained |
6 hard-cooked eggs, chopped |
1 jar (16 ounces) dill pickle relish |
1 pound cheddar cheese, cubed |
1 medium onion, chopped |
1 jar (32 ounces) mayonnaise |
1/4 cup sugar |
1/4 cup cider vinegar |
2 teaspoons salt |
1 can (12 ounces) salted peanuts, coarsely chopped |
sliced hard-cooked eggs, optional |
Directions:
1. In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired. Yield: 50-55 servings (about 1/2 cup each).
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