Knotts Berry Farm Pea Salad
This classic Knotts Berry Farm Pea Salad features sweet peas, crunchy celery, hard-boiled eggs, and cheese tossed in a creamy sweet pickle dressing.
Equipment
- Colander
- Large Mixing Bowl
- Small dressing bowl
- Whisk
- Rubber spatula
Ingredients
Salad
- 3 lbs frozen peas rinsed in hot water
- 2 cups sweet pickles chips, chopped
- 1 cup diced red bell pepper
- 2 cups diced celery
- 12 hard-boiled eggs sliced
- 1/2 cup finely chopped onion
- 1 cup cubed American cheese
Dressing
- 4 cups mayonnaise
- 1/4 cup sugar
- 1/4 cup chopped sweet pickle chips
- 1 tablespoon diced red bell pepper
Instructions
- Place the frozen peas in a colander and rinse them under hot water just until thawed, then drain well and pat them dry with paper towels. The peas should feel cool, separate easily, and show no beads of water that could thin the dressing.
- Add the dry peas, chopped sweet pickles, diced red bell pepper, celery, onion, and cubed American cheese to a large mixing bowl. The vegetables should look evenly scattered through the peas, with the egg slices held back for the final fold.
- Whisk the mayonnaise, sugar, chopped sweet pickles, and diced red bell pepper in a separate bowl, then fold the dressing through the salad and add the egg slices last. Stop mixing once the peas look glossy and coated and the egg yolks remain mostly intact.
Notes
Texture tip: Drain the thawed peas thoroughly and blot them completely dry with paper towels to prevent a watery or separated dressing.
Egg handling: Fold the sliced hard-boiled eggs in gently at the very end with a rubber spatula so the yolks stay intact and clear.
Chilling time: Cover and refrigerate the assembled salad for at least 1 hour before serving to let the sweet pickle and onion flavors meld.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.