Dublin Pea Salad

Rooted in the rustic charm of Irish comfort food, Dublin Pea Salad is a cool, creamy side dish that brings together humble ingredients with elevated flavor. Sweet peas, rich Irish cheese, and tender eggs form the heart of this salad, while a punchy, herbed dressing adds complexity and depth.

The sweetness of the relish, the bite of spicy mustard, and the mellowed onion create a balance of sharp and soft—both refreshing and hearty.

Ideal for springtime gatherings, potlucks, or a cozy family meal, this salad is a tribute to the simplicity of seasonal ingredients, made luxurious with a distinctly Irish twist.

Why People Will Love the Dublin Pea Salad

Unexpected depth from simple ingredients: What seems like a classic cold salad transforms into a flavorful, layered dish with the richness of aged Irish cheese and the sharp-sweet contrast of the dressing.

Creamy yet refreshing balance: The coolness of peas and peppers pairs beautifully with the creamy dressing, making it both comforting and crisp.

Mellow sweetness with subtle heat: Sweet relish and spicy mustard create a sophisticated play of flavors—sweet, tangy, and slightly spicy—all rounded out by earthy thyme.

Protein-packed and satisfying: With hard-boiled eggs and cheese, it’s hearty enough to serve as a standalone lunch or a robust side.

Perfect for gatherings: Its vibrant color, make-ahead convenience, and crowd-pleasing taste make it an ideal dish for potlucks, picnics, and holiday tables.

Culturally inspired: Infused with Irish influence through aged cheese and classic seasoning, it brings a unique regional twist to a familiar format.

Easy yet elegant: Requires minimal cooking, but delivers a finished dish that feels thoughtful, comforting, and full of character.

Key Ingredients:

Frozen peas, thawed to tenderness: These sweet, vibrant pearls bring freshness and a soft snap, serving as the base that anchors the entire salad with bright, vegetal notes.

Hard-boiled eggs, diced: Rich and protein-packed, they add creamy texture and substance, giving the salad a satisfying, filling quality.

Sweet peppers, diced finely: Their subtle sweetness and gentle crunch contrast beautifully with the soft peas and eggs, adding bursts of color and freshness.

Aged Irish cheese: Sharp, nutty, and slightly tangy, this cheese infuses the salad with depth and a distinctly Irish character that elevates every bite.

Sweet onion (soaked): Soaking mellows the onion’s harsh bite, transforming it into a delicate aromatic that gently enhances the flavor without overpowering.

Creamy mayo-based dressing: Blended with sweet relish, spicy mustard, salt, and thyme, the dressing is the soulful binder—tangy, creamy, and herbaceous, adding personality to each spoonful.

Expert Tips:

Soak the onions for a reason, not just habit: Soaking finely chopped sweet onion in cold water for 5–10 minutes reduces its sulfur compounds, making it milder and more pleasant, while preserving its crisp texture—a small step that greatly refines the overall flavor.

Use aged Irish cheese with character: Opt for a sharp, well-aged variety like Dubliner or vintage cheddar. Its crumbly texture and bold flavor bring richness and authenticity that milder cheeses can’t replicate.

Don’t overmix after adding the dressing: Gently fold the ingredients to maintain the structural integrity of the peas and eggs. Over-stirring can cause the salad to become mushy or lose its visual appeal.

Balance the dressing to taste: Before dressing the full salad, taste and adjust for sweetness, tanginess, or saltiness. Mustards vary in heat and relishes in sugar content—your palate should guide you.

Chill for at least 30 minutes, ideally longer: Resting allows the flavors to meld and the thyme to infuse gently through the dressing. An overnight chill actually enhances the overall depth.

Serve with a texture contrast: This creamy salad shines next to crisp elements—think buttery crackers, toast points, or even fresh lettuce cups if you want a lighter presentation.

Make it ahead—but freshen before serving: If preparing a day in advance, reserve some extra chopped peppers and a sprinkle of cheese to stir in just before serving. It refreshes both color and texture.

Dublin Pea Salad

Ingredients:

½ sweet onion, finely chopped

2 (12 oz) bags frozen peas, thawed

4 hard boiled eggs, diced

5 sweet peppers, diced

1 ½ cup aged Irish cheese, shredded or diced

Dressing:

½ cup mayo

¼ cup sweet relish

1 teaspoon salt

2 teaspoons spicy mustard

1 teaspoon dried thyme

Instructions:

Soften the Onion:

Place the finely chopped sweet onion in a small bowl and cover with ½ cup of cold water.

Let it soak while you prepare the rest of the salad—this step mellows the raw bite of the onion.

Combine the Salad Base:

In a large mixing bowl, add the thawed peas, diced hard-boiled eggs, chopped sweet peppers, and shredded or diced aged Irish cheese.

Drain the onions and add them to the bowl.

Gently toss all ingredients together until evenly mixed.

Make the Dressing:

Sliced Baked Potatoes

Mexican Tuna Salad

Taco Bell Enchirito

In a separate small bowl, whisk together the mayonnaise, sweet relish, salt, spicy mustard, and dried thyme until smooth and well blended.

Dress the Salad:

Pour the dressing over the pea mixture and stir gently until everything is evenly coated.

Chill Before Serving:

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up.

Serve cold as a refreshing, savory side.

Important Notes When Making Dublin Pea Salad:

Thaw peas gently, never cook them: Letting peas thaw in the fridge or under cold water helps preserve their firm texture and vibrant color. Cooking them will make them mushy and dull—losing the refreshing bite that defines this salad.

Balance is key in the dressing: The contrast between the sweet relish and spicy mustard should be harmonized, not clashing. Taste as you go—adjusting salt, sweetness, or tang ensures a dressing that complements rather than overwhelms the ingredients.

Soaked onion adds flavor without sharpness: Raw onion can overpower delicate elements like peas and eggs. Soaking the sweet onion mellows its edge while keeping its aromatic presence in the background.

Choose the right cheese form: Shredded cheese blends into the salad, giving subtle flavor throughout. Diced cheese creates pops of flavor in each bite. Either works—choose based on your desired texture and intensity.

This salad improves with time: Like many cold salads, Dublin Pea Salad tastes better after it’s had time to rest. A minimum of 30 minutes allows the thyme to bloom and the flavors to meld, but overnight is ideal.

Serve well-chilled but not icy: For the best flavor and mouthfeel, let the salad sit out of the fridge for 5–10 minutes before serving. This softens the dressing slightly and brings out the cheese’s richness.

Presentation makes it pop: A simple garnish—such as extra thyme leaves, a sprinkle of cheese, or a few colorful pepper slivers—can elevate this rustic dish into something dinner party-worthy.

Nutrition Information

Per serving of Dublin Pea Salad, assuming the recipe makes approximately 8 servings:

Note: These values are approximate and can vary based on specific brands of mayo, cheese, and relish used.

Frequently Asked Questions:

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used, but they should be blanched briefly in boiling water for 1–2 minutes, then immediately chilled in an ice bath to retain their color and texture.

Be sure not to overcook them—they should remain crisp and sweet.

What kind of Irish cheese works best in this salad?

Aged Irish cheddar, such as Dubliner, is ideal. It provides a sharp, nutty flavor that balances the sweetness of the peas and relish.

You can use it shredded for even distribution or diced for bold flavor bursts.

Can I prepare Dublin Pea Salad in advance?

Absolutely. In fact, it tastes better after chilling.

Prepare the salad up to 24 hours in advance and store it covered in the refrigerator.

Just give it a gentle stir before serving and, if needed, refresh with a small spoonful of extra dressing.

Is there a way to lighten the dressing?

Yes. You can replace part of the mayonnaise with plain Greek yogurt or low-fat mayo to reduce the fat content.

Just be aware that this may slightly alter the tanginess and creaminess of the original recipe.

What dishes pair well with Dublin Pea Salad?

It complements roasted meats (especially ham or chicken), baked potatoes, savory pies, or sandwiches.

It also works wonderfully as part of a cold lunch spread or picnic table alongside crusty bread and pickles.

How do I thaw frozen peas without making them mushy?

Place the peas in a colander and rinse them under cold running water for a few minutes, then drain well.

Avoid microwaving or using warm water, which can over-soften them and dull their bright color.

Why should I soak the chopped onion before adding it to the salad?

Soaking chopped onion in cold water mellows its sharpness while keeping its crunch.

This prevents it from overpowering the salad and keeps the flavor balanced, especially when served chilled.

Should I shred or dice the cheese—and does it matter?

Both methods work, but they create different textures.

Shredded cheese melts more into the dressing and gives a consistent flavor throughout, while diced cheese provides satisfying bursts of sharpness in every bite.

Can I make the dressing ahead of time and store it separately?

Yes. You can prepare the dressing up to 2 days in advance and store it in an airtight container in the refrigerator.

Stir well before using, as ingredients like relish or mustard may settle slightly.

What’s the best way to keep the salad looking fresh for guests?

Chill the salad until just before serving, and stir gently to refresh its texture.

Garnish with a bit of extra cheese or chopped peppers for visual appeal.

Avoid leaving it at room temperature for too long, especially in warm weather.