Have you tried an English pea salad?
This is an old fashioned pea salad made with eggs, potatoes, peas, onions and bacon for an easy, budget friendly dish that can feed a crowd.
Perfect for making in advance, this vegetable salad travels well and is ideal for picnics, lunchboxes and get togethers all year round.
It's easy to vary the ingredients as well, so that you can use up the leftovers in the fridge to make a new meal.
Even better, it's child friendly too.
With the supermarkets now full of expensive preprepared salads in pots, it's easy to forget about some of the tasty old dishes, that are so easy to make at home from very basic ingredients.
The great thing about vegetable salads, and this English pea salad in particular, is that you don't need to worry about buying the ingredients at the last minute, like you do often with salad leaves.
It uses frozen peas and other ingredients that have a long shelf life in your cupboard or fridge, so there's no waste.
You can take it on a trek and it won't matter if the container turns upside down, the salad will be fine. Any leftovers don't change texture either, so there's no chance of brown lettuce or limp cucumber!
It's also very versatile, so if you have some leftover chicken or veggies they can easily be added from the fridge to use them up.
❤️ Why you will love this recipe
- Budget friendly with simple ingredients.
- Great for feeding a crowd all year round.
- Easy to make and transport.
- Perfect for using up leftovers.
- Tasty side dish for barbecues.
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- Peas - frozen peas are perfect for this recipe as they are quick to cook and keep their colour.
- Potatoes - new potatoes with skins on.
- Salt - flaked sea salt.
- Pepper - freshly ground black pepper.
- Mustard - Dijon mustard has a mild taste which is much less hot than normal English mustard.
- Eggs - free range large eggs if possible.
- Bacon - lean smoked bacon lardons.
- Onion - red onion for sweetness and crunch.
- Yogurt - fat free yogurt.
- Mayonnaise - low fat mayonnaise.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- sharp knife
- chopping board
- mixing bowl
- serving dish
- frying pan or skillet
Peel the onion and dice.
Cut the potatoes into cubes about 1 centimetre or half an inch.
There's no need to peel them.
💭 Top Tip
- There's really no need to peel potatoes, unless you want perfectly smooth mash. It's fine to just scrub the skins first. This saves so much time but, more importantly, potato skins are full of iron, potassium, calcium and vitamins B and C. They are also full of fibre.
⏲️ Cooking Time
Put the potatoes in a saucepan and cover with cold water.
Bring to the boil and simmer for 3 minutes.
Add the peas and bring back to the boil for 2 minutes.
Drain into a colander then refresh under cold water to stop the cooking process.
Cook the eggs, cool and slice and chop.
💭 Top Tips
- Cover with cold water and place the pan over a medium heat.
- Bring to a simmer and reduce the heat so that the water is just simmering constantly.
- Cook for 8 minutes then drain and fill the pan with cold water. Drain and repeat.
- Leave the eggs for a couple of minutes to cool then remove the shells. Roll them on a hard surface to loosen the shells and they should easily come away.
- Slide the shelled eggs back into the water until they are completely cool.
Put the lardons in a frying pan over a medium heat for about 3 minutes, turning regularly until cooked through.
Add the mayonnaise, yogurt and mustard in a mixing bowl and mix.
Add all of the ingredients to the mixing bowl and stir until combined.
Transfer to a dish and the English pea salad is ready to serve.
🥗 Serve with
This old fshioned pea salad goes really well with barbecued or pan fried dishes.
It goes particularly well with seafood dishes too.
- Pan Seared Sea Bass
- Baked Monkfish Tails
- Baked Salmon
- Cod Cheeks with Chorizo
- Vietnamese Grilled Chicken
- Lincolnshire Sausage Skewers
- Spider Steak with Tarragon Butter
- Flanken Short Ribs
- Spatchcock Duck
- New potatoes - use old potatoes instead.
- Red onion - use shallots or another sweet onion such as Spanish or Vidalia.
- Mayonnaise - use more yogurt or try fat free quark, crème fraiche or sour cream.
- Lardons - I've used lean smoked lardons. These are just pieces of bacon cut into small cubes. Use bacon rashed and cut into small pieces.
This is the perfect time to use up leftovers in the fridge and make this salad a filling meal.
- Meat - use cooked chopped ham, corned beef, cooked prawns or leftover cooked chicken, pork or salmon.
- Vegetables - use leftover boiled potatoes, roasted vegetables such as onions, mushrooms, sweetcorn or peppers. Use raw chopped mushrooms, peppers or spring onions.
- Beans - add a tin a black beans, chick peas, butter beans, kidney beans or lentils for a filling meal.
- Vegetarian - replace the bacon with cubes of hard cheese, such as Cheddar.
- Herbs - add a couple of tablespoons of some fresh chopped parsley, dill, mint, basil or oregeno
- Spices - add a teaspoon of chilli flakes or powder, aparika or your own favourite spices.
- Refrigerator - store in the fridge for up to 3 days.
- Freezer - not suitable for freezing.
🍱 Prepare in Advance
- Prepare the salad the day before,cover and refrigerate until needed.
English peas and garden peas are from the same variety that are grown for their sweet flavour, colour and tender texture.
They are not to be confused with sweet peas, which are grown for their flowers and are not edible.
Other varieties of peas are dried split peas, which are great in soups, such as London particular and traditionally used to make pease pudding.
Marrowfat peas are garden or English peas that have been allowed to dry out before harvesting. They are traditionally used to make mushy peas but I prefer to to make mushy peas with garden peas as they are much tastier.
When you are cooking the peas try adding a vegetable or chicken stock cube to the water.
I like to add a large sprig of fresh mint to the cooking water and the peas really take up the minty flavour.
More salad recipes
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- Creamy Cucumber Salad
- Courgette Salad
- Tomato and Onion Salad
- Fennel and pear Salad with Blue Cheese
- Raw Mushroom Salad
- Edamame, Broccoli and Asparagus Salad
- Tarragon Potato Salad
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English Pea Salad
- Sharp knife
- Chopping board
- Mixing bowl
- serving dish
- Frying pan or skillet
- 250 g new potatoes
- 300 g frozen peas
- 45 g low fat mayonnaise
- 155 g smoked bacon lardons
- 1 red onion
- 2 teaspoon Dijon mustard
- 150 g fat free yogurt
- ½ teaspoon black pepper
- ½ teaspoon flaked sea salt
- 2 eggs
- Peel the onion and dice. Cut the potatoes into cubes about 1 centimetre or half an inch.
- Put the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 3 minutes. Add the peas and bring back to the boil for 2 minutes. Drain into a colander then refresh under cold water.
- Cook the eggs in simmering water for 8 minutes. then cool, peel and slice and chop.
- Put the lardons in a frying pan over a medium heat for about 3 minutes, turning regularly until cooked through.
- Add the mayonnaise, yogurt and mustard in a mixing bowl and mix. Add all of the ingredients to the mixing bowl and stir until combined.
- Transfer to a dish to serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
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- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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