Sweet Pea Salad

6 servings Prep: 15 m Cook: 15 m Total: 30 m Beginner
5.0/5 (1)
Sweet Pea Salad
Petit Pois is a common French term indicating petit “small or tiny” and pois “peas”. Sweet peas, or petit pois with hard boiled eggs, mayonnaise, and Holland onions were a common side dish served with Sunday roast throughout Louisiana.

Ingredients

6 servings
  • 2 (9 oz) cans petit pois
  • 3 large eggs
  • 1/4 cup low fat mayonnaise
  • 1/2 cup Holland onions, drained

Step-by-Step Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let stand for 10-12 minutes. Transfer eggs to an ice bath to cool, about 5 minutes.
  2. Peel and chop the hard boiled eggs.
  3. Drain the petit pois and Holland onions well.
  4. Mix the chopped eggs, peas, mayonnaise, and Holland onions together in a glass bowl until well combined.
  5. Chill for at least 1 hour before serving to allow flavors to blend.

Tips and Techniques

This salad tastes best when made several hours ahead or even the day before, allowing the flavors to meld. The Holland onions add a sweet-tangy flavor that’s key to the dish—don’t skip them or substitute regular onions.

Ingredient Substitutions

  • low fat mayonnaise: regular mayonnaise or Miracle Whip
  • Holland onions: drained pickled pearl onions or sweet pickle relish
  • canned petit pois: frozen baby peas, thawed and drained

Equipment Needed

  • Medium saucepan for boiling eggs
  • Glass mixing bowl
  • Sharp knife and cutting board

Historical Context

Petit pois (French for “small peas”) became popular in Louisiana kitchens as canned goods made their way into home cooking in the mid-20th century. This simple salad was an economical side dish for Sunday roasts and holiday gatherings.