Pickle Pea Salad

Name: Pickle Pea Salad
Ingredients: 7 cans (15-1/4 ounces each) peas, drained; 6 hard-boiled large 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-boiled large eggs, optional

11 ingredients

1 steps

Ingredients

7 cans (15-1/4 ounces each) peas, drained
6 hard-boiled large 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-boiled large 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.