Potlucks, BBQs, family gatherings.
Salads are always on the table.
Southern salads are more about fruit and Jello and macaroni and mayonnaise than lettuce and tomato.
I'm not big on Jello salads.
It's taken me a while to like mayo based salads too.
Sweet Pea Salad isn't something I grew up eating, but it is very popular here in Cajun country.
Since it deals with mayonnaise, I didn't think I would like it. But a little old Cajun lady insisted I try it at a potluck supper. (She made it.)
Now it's one of the first things I pick as a side for a plate lunch.
For the dressing, I took a tip from my late grandmother-in-law (another little old Cajun lady). When she made potato salad, she mashed the hard boiled egg yolk into the mayonnaise and mustard to create a thick, creamy dressing.
Sweet Pea Salad
1 (15 oz) can Petit Pois, drained
3 hard boiled eggs
2 Tbsp finely chopped onion
1/2 tsp Tony's Creole Seasoning
1 1/2-2 tsp sugar
heaping 1/4 cup Blue Plate mayonnaise
Place drained petit pois in a large salad bowl.
Cut the hard boiled eggs in half. Pop the yolks out of each half and place in a small bowl. Mash with a fork. Add the onion, Tony's, and sugar to the mashed egg yolk and stir. Stir in the mayonnaise to make a dressing.
Dice the hard boiled eggs (mins the yolk) and toss with the peas. Fold in the dressing.
Chill for at least 1 hour before serving.