A Pea Salad is a classic side dish with green peas as its primary ingredient. Typically served cold, it’s known for its refreshing and satisfying flavors. The basic components of a pea salad include ...

The vegetables add crunch and nutrients to the salad, while the creamy mayonnaise-sour cream blend ties all the flavors together ... This pea salad will last in an airtight container in the fridge for ...

Mix together 2 tablespoons of rapeseed oil with the cider vinegar, Dijon mustard and mayonnaise with a good pinch of sea salt and black pepper. Stir this into the potatoes along with the celery seeds.

Set aside. To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice ...

Mayonnaise is great -- on that we can all agree (except for the mayo haters out there). This condiment can be fantastic in a classic tuna salad -- it's the default choice for a reason -- but ...

A simple-as-anything seasonal dish from award-winning food writer Alice Zaslavsky’s new book Salad for Days. Come springtime, a version of this makes its way to our table weekly. At that point ...

Tuna salad is a quick and easy dish made with canned tuna, mayo, and seasonings at its most basic. And while it's pretty perfect as-is, it can also be upgraded with various unconventional hacks ...

Adjust seasoning with more salt, lemon juice and olive oil, to taste. Spoon salad onto a platter or individual plates. Top with cheese and more olive oil, and season with black pepper.