A holiday favorite in my family for generations. Shown with optional bacon. Serves one if my sister’s ex is in the room.

  • Petit Pois or New Baby Peas – 1 or 2 cans
  • Diced Celery – about equal amount to peas
  • Black pepper
  • Salt (I use pink Himalayan lately) – no more than a pinch or two, really
  • Mayonnaise
  • Vinegar – white or rice, a teaspoon or so


  • Minced Garlic – a teaspoon or so to taste
  • Diced onion or sliced green onion
  • Chopped bacon, cooked to a crisp
  • Paprika instead of black pepper (adds a slight brown tinge, but doesn’t seem to bother anyone)


  1. Drain peas thoroughly.
  2. Put peas and celery in medium mixing bowl.
  3. Add optional garlic, onion, and/or bacon.
  4. Stir in mayonnaise sparingly. A tablespoon at a time.
  5. Stir until mixed evenly. Add a little more mayonnaise if it still looks dry. “Oops, that was too much,” is what I usually say at this time.
  6. Add vinegar and pepper or paprika a pinch at a time. Add a touch of salt if you think it needs it (takes very little and any bacon usually provides enough saltiness.
  7. Mix evenly.
  8. Drain off excess moisture and serve.