The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Pea Salad

You know you are from the Midwest when a “salad” recipe contains mayonnaise. Am I right? I love “salads” like this and have all kinds of them posted on my website. Potato salad, macaroni salad, coleslaw, Chinese coleslaw and on and on. One of my favorite salads though I am sharing with you here today. Pea Salad. Do not even try to tell me you do not like peas! What is wrong with you? Have you tried them with mayonnaise? Ha!  

This recipe only contains 4 ingredients and is super delicious! However, you can add whatever you want that you think may fit your taste buds. I sprinkle mine with shredded Cheddar cheese but you can leave it out. Sometimes, at the end, I will sprinkle paprika on, just so it gives it a little color. You could even add half mayonnaise and half Miracle Whip if that is your style, or just all Miracle Whip if you are not a mayonnaise fan. This recipe is down home and basic and comforting. Try not to overanalyze. 

Pea Salad

2 cans green peas, drained
1/2 cup diced onion
4 boiled eggs, diced
1/4 cup mayonnaise

Combine the drained peas, diced onion and diced boiled egg in a medium size bowl. Stir in the mayonnaise.

Sprinkle with salt and pepper. Stir again.

Stir in shredded cheese if desired.

Refrigerate, covered, for 2 hours.

Serve and keep chilled.

Ask and Answer: In my column for “Grandma Barbra’s Chocolate Chip Cookies” in the recipe itself, I state about using margarine, as well as throughout the entire column. However, in the body of the recipe I state to use the melted and cooled unsalted butter. This is incorrect and I apologize. It should read “melted and cooled margarine”. I have since also made that change on my website.