Pennsylvania Dutch Pea Salad

This is a traditional Thanksgiving side dish that people just love or don't care about it at all. Courtesy of my mother, Carolyn Spencer Redfearn. You have to like celery!

Pennsylvania Dutch Pea Salad


3 oz stuffed green olives chopped
2 cans Le Sueur petite peas
1 and 1/2 cups diced celery
2 Tablespoons finely chopped onion
5 hard cooked eggs chopped
1/4 cup mayonnaise
1/4 teaspoon salt
Dash of pepper
1 hard cooked egg sliced for garnish


Combine all ingredients in a large bowl, adding more mayonnaise if necessary. Serve room temperature. Can be made a day ahead and refrigerated.

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