Cumberlachia Homestead Irish Pea Salad

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Fresh, Creamy, and Straight from the Garden (or Freezer)

If there’s one thing my garden and my chickens agree on, it’s that peas make everybody happy. They grow quick, store well, and bring that pop of sweetness you can’t get from anything else. Today we’re giving them the royal treatment with my Cumberlachia Homestead Irish Pea Salad—a fresh, creamy dish that pairs garden peas, rich Irish cheddar, and (of course) silky Silkie or quail eggs for that homestead touch.

Whether you’re looking for a St. Patrick’s Day side dish, a potluck pleaser, or just an excuse to use up your pea harvest, this salad hits the spot.

The Recipe

Ingredients

• 2 cups green peas – fresh or frozen, thawed (don’t overcook!)

• 1 small sweet onion – finely diced

• 1 small sweet red bell pepper – diced

• 1 cup Irish cheddar cheese – cubed (Kerrygold Dubliner works beautifully)

• 6 hard-boiled Silkie chicken eggs – peeled & quartered (or 12 Coturnix quail eggs, halved)

• 2 tablespoons fresh parsley – chopped

• 1 tablespoon fresh dill – chopped

• A handful of microgreens – pea shoots, radish, or sunflower

Dressing

• 1/3 cup mayonnaise (homemade if you can)

• 1/3 cup plain Greek yogurt (or cultured cream)

• 1 teaspoon Dijon mustard

• 1 teaspoon apple cider vinegar (homestead brew if you’ve got it)

• Salt & black pepper – to taste

Instructions

1. Prep the peas – If using frozen, thaw under cold water; if fresh, blanch 1–2 minutes, then shock in ice water to keep color and crunch. Drain well.

2. Make the dressing – In a small bowl, whisk together mayo, yogurt, mustard, vinegar, salt, and pepper until smooth.

3. Assemble the salad – In a large bowl, add peas, onion, pepper, cheddar, parsley, and dill. Toss lightly.

4. Add the eggs – Gently fold in Silkie or quail eggs so the yolks stay intact.

5. Dress & garnish – Pour dressing over, toss gently, and top with microgreens.

6. Chill – Let it rest in the fridge for 30 minutes so the flavors get friendly.

Tips & Tricks

• Peas Matter: Don’t overcook—mushy peas will turn the salad into green baby food.

• Egg Upgrade: Quail eggs look gourmet, but Silkie eggs give an ultra-rich flavor.

• Make-Ahead: Best eaten the day it’s made, but can be prepared in the morning for evening serving.

• Texture Boost: Toasted sunflower seeds or slivered almonds add a great crunch.

Ingredient Substitutions

• Cheese: If you can’t find Irish cheddar, swap with a good aged white cheddar.

• Yogurt: Use sour cream for a richer dressing or all mayo for extra creaminess.

• Vinegar: White wine vinegar or lemon juice can stand in for apple cider vinegar.

• Herbs: Parsley & dill are classic, but tarragon or chives bring new personality.

Irish Cheddar vs. American Cheddar

It’s not just the accent—Irish cheddar and American cheddar are different in flavor, texture, and richness.

Irish cheddar is my go-to here because its buttery tang stands out beautifully against the sweet peas and creamy dressing—making each bite taste like spring in the countryside.