When it comes to making a tuna, potato or other creamy salad, most of us know the standard ingredients by heart. You've got your main attraction, along with a little chopped hard boiled egg (if you don't have a hater amongst your diners), maybe some pickle (sweet or dill), a bit of minced or grated onion (I prefer red), mayo to hold it all together and always, a little chopped celery for unassuming crunch. This is the formula that has served salad makers for years, and for the most part, it is reliable and tasty.
But sometimes, you, want to take your salad to another, unexpected level. That's where I believe the sugar snap pea comes it. Chopped into small, bite-sized bits, it adds sweetness and crunch and often leaves your tasters pondering that delicious addition to the salad (and reaching for more). These peas can be eaten whole (inside and outside alike) and will be showing up in grocery stores and farmers markets more and more over the next couple of months. They are also easy to grow, so take yourself over to your local garden center for a packet of seeds and get growing.
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