Nana's Green Pea Salad

A Beautiful Potluck Salad

Building This Great Salad With Fresh Vegetables

Nana's Green Pea Salad
Rose Victoria's  Kitchen
Ingredients
Serves 10 to 12
6 cups fresh or frozen peas
1 onion, chopped fine
1 green bell pepper, chopped fine
1 cup celery, chopped
1 cup pimentos, chopped
4 eggs, hard boiled
3 cups, soft American Cheese, cubed in bite size
1-1/2 cups mayonnaise
1 teaspoon Dijon
3 tablespoons sweet pickle relish
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
3 tablespoons fresh mint, chopped
Directions
Hard boil the eggs and let them cool completely.
Peel the eggs and chop 3 eggs, in a medium chop.
Slice the 4th egg for garnish.
If your peas are fresh, blanch them in boiling water for 3 minutes, then pour them into ice cold water and drain.
If your peas are frozen, thaw them in a colander and drain them well.
Pour the peas into a large mixing bowl.  Add the chopped onion, chopped bell pepper, pimentos, cubed cheese and the chopped eggs then mix well.
Mix together, the mayonnaise, Dijon, sweet pickle relish, salt, pepper, garlic salt, and chopped mint.  Mix until completely blended.
Pour the sauce mix over the pea mixture and mix well.
Garnish with the sliced eggs.
Refrigerate for at least 30 minutes before serving and refrigerate after serving.