I love this salad because it’s simple, satisfying, and full of vibrant flavors. The sweet peas pair perfectly with the salty, creamy cheese, while the tangy dressing adds just the right amount of zest. It’s easy to make ahead, serves a crowd, and always stands out on the table. The mix of textures — crisp vegetables, creamy eggs, and chewy cheese — makes every bite interesting and delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dressing ½ cup mayo ¼ cup sweet relish 1 teaspoon salt 2 teaspoons spicy mustard 1 teaspoon dried thyme
Directions
I start by finely chopping the onion and soaking it in about ½ cup of cold water while I prep the rest of the ingredients. This step helps mellow the onion’s sharpness and keeps the salad balanced in flavor.
In a large bowl, I combine the thawed peas, diced hard-boiled eggs, sweet peppers, and cheese. Once the onions have soaked for a few minutes, I drain them and add them to the bowl as well. I toss everything together gently to mix the ingredients evenly.
In a separate small bowl, I whisk together the mayonnaise, sweet relish, salt, spicy mustard, and dried thyme until smooth and creamy. Then I pour the dressing over the salad and toss until everything is well coated.
Finally, I cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving — this allows the flavors to blend and develop beautifully.
Servings and Timing
This recipe makes about 10–12 servings. It takes approximately 20 minutes to prepare and 30 minutes to chill before serving.
Variations
For extra crunch, I toss in chopped celery or toasted almonds. If I want to lighten it up, I replace half the mayo with Greek yogurt. I’ve also tried swapping the Irish cheese for sharp cheddar or gouda, and it works perfectly. For a bit of sweetness, a handful of raisins or dried cranberries makes a fun twist.
Storage/Reheating
I store the salad covered in the refrigerator for up to 3 days. Since it’s mayonnaise-based, I don’t recommend freezing it. If the salad thickens a bit after chilling, I stir in a small spoonful of mayo before serving to refresh the texture. It’s best served cold and doesn’t require reheating.
FAQs
Can I use canned peas instead of frozen?
I prefer frozen peas because they stay firmer and brighter in color, but canned peas will work in a pinch if drained well.
What kind of Irish cheese should I use?
I love using aged Irish cheddar for its sharp, tangy flavor, but any firm Irish cheese works beautifully.
How long should I chill the salad before serving?
At least 30 minutes, but I find it tastes even better after an hour in the fridge.
Can I make this salad ahead of time?
Yes, it’s perfect for prepping the day before — just keep it covered and refrigerated.
Can I use regular mustard instead of spicy?
Yes, Dijon or yellow mustard will both work if you prefer a milder flavor.
Is this salad served cold?
Yes, it’s best served chilled straight from the fridge.
How do I keep the peas bright green?
I thaw them gently at room temperature or rinse them briefly under cold water instead of microwaving.
Can I make it without mayo?
I sometimes use sour cream or Greek yogurt for a lighter version with a bit more tang.
What’s a good substitute for sweet relish?
Chopped dill pickles or a small amount of pickle juice can replace relish for a tangier flavor.
Conclusion
This Dublin Pea Salad is a colorful, creamy, and crowd-pleasing dish that combines classic comfort with a touch of Irish flair. The mix of fresh peas, crisp peppers, and savory cheese in a tangy, herb-infused dressing makes it irresistible. I love how easy it is to prepare and how well it holds up for gatherings — a simple yet standout salad that always earns compliments
A creamy, colorful Dublin Pea Salad made with crisp peas, sweet peppers, Irish cheese, and hard-boiled eggs tossed in a tangy, herbed dressing. This refreshing side dish brings bright flavors and a touch of Irish charm to any table.
Ingredients
½ sweet onion, finely chopped
2 (12 oz) bags frozen peas, thawed
3 hard-boiled eggs, diced
5 sweet peppers, diced
1½ cups aged Irish cheese, shredded or diced
Dressing:
½ cup mayonnaise
¼ cup sweet relish
1 teaspoon salt
2 teaspoons spicy mustard
1 teaspoon dried thyme
Instructions
Finely chop the onion and soak it in ½ cup of cold water while preparing the other ingredients to mellow the flavor.
In a large bowl, combine thawed peas, diced hard-boiled eggs, sweet peppers, and Irish cheese.
Drain the soaked onions and add them to the bowl, tossing gently to mix everything evenly.
In a separate small bowl, whisk together mayonnaise, sweet relish, salt, spicy mustard, and dried thyme until smooth.
Pour the dressing over the salad and toss gently until everything is well coated.
Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Use frozen peas for the best texture and color — thaw gently for freshness.
Replace half the mayonnaise with Greek yogurt for a lighter version.
Add chopped celery, toasted almonds, or dried cranberries for extra crunch or sweetness.
Substitute aged Irish cheddar with sharp cheddar, gouda, or another firm cheese if preferred.
