Table of Contents
  1. Spring Salad Recipe

Salads have taken a wonderful new spot lately in many kitchens: center stage. Those old, lackluster, and mundane iceberg lettuce salads are out and so many options have sprung up to choose from. Growing up, I recall always being fascinated with salads at potlucks and various events, primarily for the fact that there are endless possibilities with salads and so many ingredients to throw together for a unique and refreshing dish.

What is more refreshing and oh-so-spring than wonderful peas? This pea salad is light and scrumptious: a perfect addition to any meal.

Place your homemade spring salad in a glass dish to display the bright, seasonal colors. Watch as this dish quickly disappears as friends and family enjoy the tastes of the season.

Metal strainer filled with brightly colored peas with sunlight hitting the top
Mixing bowl filled with peas being mixed with sour cream and mayonnaise along with hardboiled eggs
Dark gray mortar and pestle with pepper being crushed in base
I love to crush my own pepper for this recipe. It’s a bit more rustic, with resulting larger pieces.

More spring recipes

Square glass dish sitting on marble countertop filled with spring salad made from peas and eggs and topped with peanuts and cheese

Spring Salad

5 from 1 vote
Since we're looking for the lightest flavors during the spring, peas are such a great springtime vegetable with which to cook! In this spring salad, their slight sweetness is paired with creamy sour cream and mayonnaise as well as hardboiled egg. The "salad" that results is perfectly balanced and altogether spring!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings


  • 2 pints peas
  • 4 hardboiled eggs
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 4 scallions thinly sliced
  • ¼ tsp pepper
  • small cheese cubes
  • peanuts


  • If using fresh peas, make sure to blanch them. Personally, I use my home-grown peas that have been blanched and frozen. You may also use store-purchased frozen peas. Thaw and let drain well.
    2 pints peas
  • Cut the hardboiled eggs to any consistency desired and place them in the bowl with the peas. To hard boil eggs, cover the desired number of eggs with water and bring to a boil. Then simmer and leave with the lid on the kettle for 20 minutes.
    4 hardboiled eggs
  • Add sour cream and mayonnaise. If you want more or less dressing, the salad can easily be altered to your preference. If you want an even healthier version, try substituting the mayonnaise with a low fat Greek yogurt.
    ½ cup sour cream, ½ cup mayonnaise
  • Add freshly cracked pepper. I like to crack my pepper in a mortar with a pestle, giving a more rugged and course consistency to the pepper.
    ¼ tsp pepper
  • Throw in the scallions, cheese, and peanuts.
    4 scallions, small cheese cubes, peanuts


Serving: 1servingCalories: 296kcalCarbohydrates: 12.2gProtein: 11.4gFat: 22.9gSaturated Fat: 6gPolyunsaturated Fat: 8.3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 115.4mgSodium: 255.3mgPotassium: 237.5mgFiber: 3.9gSugar: 4.6gVitamin A: 168.3IUVitamin C: 13mgCalcium: 114.5mgIron: 1.8mg
Course Side Dish
Cuisine American
Difficulty Easy
Method Mixing

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 5 stars
    Made this for a dinner party last night and it was a huge hit…followed instructions to the tee and it was fantastic! (only substitute was that I used rice wine vinegar). So, so, good!