Sometimes, the classics are the best. This time of year, when the sugar snap peas are fresh from the garden, I always think of this salad my grandma used to make. It's so delicious and easy, other than shelling all the snap peas. But, it let's you take a few minutes to sit outside in a chair, with a big bowl, and your freshly picked (or in my case, selected from the Minneapolis Farmer's Market) peas, and relax, shell, and enjoy an early summer afternoon.
The combination of ingredients for the dressing on this are almost "pickle-like". You can add more veggies if you want to, but this is the traditional combination we had, and it wouldn't be Grandma's if I didn't make it this way.
Grandma's Snap Pea Salad
2 cups freshly shelled sugar snap peas, rinsed and lightly blanched
4 hard boiled eggs, chopped
1/2 cup yellow onion, chopped
2 tablespoons fresh dill, chopped
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
To blanch the peas, start a pot of water boiling, and add the peas. Bring back to a boil, and cook for just 1-2 minutes, until peas are all floating and turn bright green. Immediately remove from heat and drain. Run cold water over the peas until they are completely cooled. Let them drain well, and place in a medium sized bowl. Add remaining ingredients, and stir together. Refrigerate at least one hour before serving.