I created this recipe nearly 30 years ago based on something I had eaten at a Luby's Cafeteria.i had just started a new job and they were having a potluck luncheon to celebrate the holiday season. One of the secretaries mentioned that a former coworker used to make a pea salad and she guessed they wouldn't have it because that person was no longer there. Since I had just had something similar, I said I could make it. There were no leftovers after the luncheon. I made it for our family Christmas dinner. Since then, this recipe has become a family favorite and a staple at almost every family gathering. If I even threaten to NOT make it, they tend to get a bit pouty...LOLOL!
This recipe can made ahead up to 1 day, and it can doubled or tripled. If I cannot find pimiento, I substitute roasted red pepper. Just be sure to pat it dry before chopping. I also sometimes use chopped pickles rather than pickle relish.
Here is a link for a good homemade pickle recipe from Arthur Schwartz's great cookbook "Jewish Home Cooking:" http://www.davidlebovitz.com/2008/05/arthur-schwartz-1/
By the way, the peas are NOT cooked. I like the crunch and texture of the thawed peas.
- Prep Time
- 4-6 ServingsServings
- 16 ounce Package frozen green peas, thawed and drained well To quickly thaw, empty bag in to wire mesh strainer or colander and rinse with warm water for 1-2 minutes; drain very well
- 1 Small white onion, finely chopped
- 8 ounce Jar sliced pimiento, drained well Jarred roasted red pepper may be substituted; pat dry with paper towel before chopping
- 1/4 cup Pickle relish
- 1 cup Shredded sharp or extra sharp Cheddar cheese
- 2/3 to 3/4 cup Manischewitz mayonnaise
- Salt and pepper to taste
- Smoked paprika [garnish]
In a medium mixing bowl, combine peas, onion, pimiento, cheese and relish thoroughly. Add just enough mayonnaise to bind ingredients together; season to taste with salt and pepper. Transfer to a serving bowl and sprinkle with smoked paprika.