This Irish Pea Salad goes wonderfully well with a variety of mains. Think grilled chicken, baked ham, or even a hearty meatloaf. Pair it with some homemade dinner rolls or a slice of Irish soda bread to soak up the creamy dressing. For a lighter meal, serve it alongside a cup of soup or a fresh green salad. Full recipe 👇

 

1. What Is “Irish Pea Salad” & Where It Comes From

While “Irish Pea Salad” is not as widely documented in classic Irish cookbooks, the “Dublin Pea Salad” as a creamy, chilled side is popular in contemporary and homemade cooking blogs. In “Dublin Pea Salad – A Classic Irish‑Inspired Dish,” the ingredients include peas, sweet onion, hard boiled eggs, sweet peppers, aged Irish cheese, and a creamy dressing combining mayonnaise, relish, mustard, thyme, etc. Foodyhealthylife

Another version under the name “Irish Pea Salad” shows a somewhat different mix: peas, cheddar, ham, celery, bell pepper, red onion — tossed with a dressing of mayonnaise + sour cream + vinegar + sugar + celery salt. Recipezazz.com

Yet another “Irish Pea Salad” version lists ingredients: frozen peas, diced onion, red bell pepper, hardboiled eggs, sharp cheddar cheese, plus a dressing of mayo, sour cream, mustard, sweet pickle relish, parsley, dill, chives, salt, pepper. Recipezazz.com

So, we have variants. What we’ll do is distill a “best of” version — a creamy pea salad with a balance of texture, flavor, color, and a binding dressing — and give you lots of options.

The version I present below is inspired by those contemporary “Irish Pea Salad / Dublin Pea Salad” versions but extended, refined, with more flexibility and depth.

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2. Ingredient Theory: What Each Part Does & How to Choose

Before giving you the full recipe, let’s talk about each ingredient’s purpose and how you can adjust.

Component	Purpose / Role	Tips, Alternatives, & Variations
Peas (frozen or fresh)	The base — sweet, vibrant, tender texture	Use good quality frozen peas (thawed) or fresh peas blanched. Avoid mushy or overcooked peas.
Onion / Red Onion	Sharpness, crunch, contrast	Finely dice so it doesn’t overpower texture; soak in cold water to soften if very pungent
Bell Pepper (red, green, or combination)	Color, crisp bite, sweetness	Dice small; red pepper gives more sweetness/color contrast
Hard‑boiled Eggs	Adds protein, creamy yolk richness, texture contrast	Dice or chop into small cubes. Use fresh eggs for better peeling.
Cheese (Irish or Cheddar / Aged)	Adds depth, umami, creamy richness	Aged Irish cheese or sharp cheddar are good choices. Cube or shred finely.
Ham or Bacon (optional)	Smoky, salty contrast, protein bump	Dice small; if using bacon, fry until crisp and drain well to avoid sogginess.
Green Onions / Chives / Parsley / Dill	Fresh herbaceous lift	Use what you have; green onion and fresh herbs brighten the salad.
Mayonnaise & Sour Cream	Creamy binder for the salad	The core of the dressing. Use full‑fat versions for richness, or lighter alternatives if you want a lighter version.
Mustard / Relish / Vinegar / Sugar / Seasoning	Adds tang, balance sweetness, flavor complexity	Many versions use mustard, relish (sweet pickle relish), apple cider vinegar, sugar, celery salt, salt & pepper. Recipezazz.com+1
Herbs / Spices	Flavor depth	Parsley, dill, thyme, chives, a pinch of salt & pepper — adjust to taste
Optional add‑ins	Texture & variation	Corn kernels, celery, diced pickles, capers, or nuts for crunch

Proportions & Balance

• You want the salad to be pea-forward, with enough supporting ingredients for texture, contrast, and flavor.

• The dressing should coat but not drown the ingredients.

• The flavors should harmonize — mild sweetness (sugar / relish), tang (vinegar / mustard), salt (cheese / ham / seasoning), and creaminess.

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3. Step‑by‑Step Recipe: Legendary Irish Pea Salad

Yield & Timing

• Yield: ~6 to 8 servings (side salad)

• Prep time: ~20‑30 minutes (plus chilling)

• No cooking for peas (if using thawed/fresh), except eggs

Ingredients (“Legendary” Version)

You can scale up/down as needed.

Ingredient	Quantity
Frozen peas (thawed) or blanched fresh peas	~16 oz (≈ 450 g)
Red onion, finely diced	¼ cup
Bell pepper, diced	½ cup
Hard‑boiled eggs, diced	2 to 3 eggs
Aged Irish cheese or sharp cheddar, diced or shredded	1 cup
Ham or cooked bacon, diced (optional)	½ cup
Green onions / chives, chopped	2 Tbsp
Fresh parsley or dill, chopped	2 Tbsp
Mayonnaise	½ cup
Sour cream	2 to 3 Tbsp
Mustard (spicy brown or Dijon)	1 tsp
Sweet pickle relish	3 Tbsp
Apple cider vinegar	1 Tbsp
Sugar	1 Tbls (or to taste)
Salt & black pepper	to taste
(Optional) celery salt	¼ tsp
Optional extras: corn kernels, diced celery, crushed bacon bits, nuts	as desired

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Equipment Needed

• Large mixing bowl

• Medium bowl for dressing

• Knife & cutting board

• Whisk or fork

• Spoon or spatula

• Plastic wrap or cover

• Refrigerator for chilling

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Instructions

1. Prepare the Ingredients

• Thaw frozen peas (if using) by running under cool water, then draining thoroughly. If fresh peas, blanch them 1–2 minutes in boiling water, then plunge into ice water, drain.

• Dice red onion, bell pepper, ham or bacon (if using), eggs, cheese, green onions, herbs.

• If using bacon, cook until crisp, drain, and allow to cool before dicing or crumbling.

2. Make the Dressing

• In a medium bowl, combine mayonnaise, sour cream, mustard, sweet pickle relish, apple cider vinegar, sugar, salt, pepper, and optional celery salt.

• Whisk thoroughly until smooth and cohesive. Adjust sugar or vinegar to get balance of tang / sweetness.

• Taste and tweak seasoning; the dressing should taste slightly bold (because it will mellow when mixed into the salad).

3. Combine Salad Base

• In the large mixing bowl, add peas, red onion, bell pepper, eggs, cheese, ham or bacon (if used), green onions, parsley or dill.

• Gently stir to mix evenly.

4. Dress & Toss

• Pour the prepared dressing over the salad mixture.

• Use a spatula or large spoon to gently toss everything until coated well. Be gentle so peas aren’t mashed.

• Taste and adjust: add more salt, pepper, a little extra vinegar or sugar if needed.

5. Chill & Rest

• Cover the bowl with plastic wrap or lid and refrigerate at least 1–2 hours, preferably 3–4 hours or overnight. This resting time allows flavors to meld and the dressing to mellow and coat all ingredients.

• Before serving, stir gently and taste again (adjust seasoning if needed).

6. Serve & Garnish

• Transfer to a serving bowl or dish.

• Garnish with extra parsley, chives, or even a sprinkle of cheese or crispy bacon bits.

• Serve cold or chilled.

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4. Tips, Variations & Troubleshooting

Here are advanced notes and ways to customize or rescue the salad.

Tips & Tricks

• Drain well: Moisture is the enemy. Ensure peas and other veggies are well drained so the salad isn’t watery.

• Dice uniformly: Pea‑size or small dice helps consistency in every bite.

• Cook eggs properly: Hard boil to “hard but still tender” eggs — avoid overcooking (which gives green yolk ring).

• Chill fully: The salad tastes better after rest; dress it in advance.

• Gentle toss: Peas are delicate; toss gently so they remain intact.

• Balance flavor: If too rich, add a squeeze more vinegar; if too tangy, add a pinch of sugar or extra mayo.

• Cool all ingredients: If anything is warm when you mix, the dressing may thin or melt cheese.

Variations & Custom Twists

• Light version: Use Greek yogurt or low-fat sour cream instead of full sour cream; or reduce mayo and compensate with yogurt.

• No mayo version: Use a vinaigrette (olive oil + vinegar + mustard + herbs) if you prefer lighter dressing.

• Add vegetables: corn, diced celery, snap peas, cucumber for extra crunch.

• Add herbs / aromatics: fresh basil, tarragon, dill, chives, thyme.

• Swap cheese: use Dubliner, Irish cheddar, or even a milder cheese depending on taste.

• Add nuts or crunch: toasted almonds, walnuts, sunflower seeds for extra texture.

• Spicy twist: a dash of hot sauce, a pinch of cayenne, or diced jalapeño.

• Vegan / dairy-free: use vegan mayo and omit cheese or use plant-based cheese.

• Make layered salad: in a clear bowl, layer peas, cheese, ham, dressing for visual effect.

Troubleshooting Common Issues

Problem	Likely Cause	Fix / Prevention
Salad too watery	Insufficient draining or moist ingredients	Drain more, blot moisture, reduce liquid
Dressing too weak / bland	Under-seasoned or diluted	Add more mustard, vinegar, salt or relish
Peas too soft / mushy	Over-blanched or old peas	Use high-quality frozen peas, blanch briefly
Overpowering onion	Onion too large pieces or too strong variety	Soak diced onion in cold water briefly, then drain
Cheese overpowers	Cheese cut too large or strong type	Use milder cheese or cut into smaller bits
Salad lacks flavor	Under-rested, or dressing needs more punch	Let chill, then adjust seasoning before serving

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5. Serving Suggestions & Pairings

• Serve as a side dish alongside grilled meats (chicken, pork, lamb), roasted vegetables, fish, or barbecued items.

• Great for picnics, potlucks, holiday meals (especially if you want a cold side).

• Serve in a chilled bowl, and garnish with fresh herbs.

• You can also serve it over a bed of lettuce or greens for a more “salad” presentation.

• Pair with fresh bread, crackers, or rolls.

• Wine / beverage pairing: crisp white wine, rosé, or light beers complement creamy, pea-based salads.

Leftovers hold well: store in airtight container in refrigerator for up to 2–3 days. Before serving again, stir and taste; you may need to adjust dressing (add a little extra mayo, vinegar, salt) because flavors meld and dull over time.

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6. Printable Legendary Irish Pea Salad — Summary

Legendary Irish Pea Salad
(Yields ~6–8 side servings)
Total time: ~30 min prep + 1–2 hours chilling

Ingredients

• ~16 oz (450 g) peas (frozen thawed or fresh blanched)

• ¼ cup red onion, finely diced

• ½ cup bell pepper, diced

• 2–3 hard‑boiled eggs, diced

• 1 cup aged Irish cheese or sharp cheddar, diced or shredded

• ½ cup ham or cooked bacon, diced (optional)

• 2 Tbsp green onion / chives

• 2 Tbsp fresh parsley / dill

Dressing

• ½ cup mayonnaise

• 2–3 Tbsp sour cream

• 1 tsp mustard (Dijon or spicy)

• 3 Tbsp sweet pickle relish

• 1 Tbsp apple cider vinegar

• 1 Tbsp sugar (adjust to taste)

• Salt & black pepper to taste

• Optional: ¼ tsp celery salt

Method

1. Thaw peas or blanch and chill fresh peas. Drain thoroughly.

2. Dice onion, bell pepper, eggs, cheese, ham/bacon (if used), herbs.

3. In a bowl, whisk mayonnaise, sour cream, mustard, relish, vinegar, sugar, salt & pepper.

4. In large bowl, combine peas + onion + bell pepper + eggs + cheese + ham + herbs.

5. Pour dressing over salad and gently toss to coat.

6. Cover and chill ≥1–2 hours (preferably 3–4 hrs).

7. Before serving, stir gently and adjust seasoning if needed. Garnish and serve chilled.

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If you like, I can also provide you a lighter (yogurt‑based) version, or one that uses ingredients common in Morocco (local cheese, yogurt, spices). Would you like me to send that version next?