You may have guessed that we like split pea soup, both in this more liquid version, and in the manner of porridge, where the whole of it is a lot thicker. I add onions, carrots, and celery to either kind. It comes out “porridge”, when it cooks longer than I had intended. The peas all break down and it becomes thick.
I never seem to have any mayonnaise, so I always use Cole slaw dressing as a binder (lightly) in this sort of dish – the potato salad. It gives an extra sparkle to the flavor of almost anything where you would use mayonnaise. A pint jar seems to last about six months, so the extra cost isn’t really relevant. Commercial potato salad always has too much of a sweet taste for me. I put in extra pickle relish and use Dijon mustard for additional extra bite. A few sprinkles of a citrus vinegar adds a little something, too, without twisting your taste buds into a knot.
I keep a bag of Macademia Nuts around as a twice-weekly treat. They are so expensive, that I am glad I am the only one who eats them in this household. ;-> I keep them in the freezer, and just take out a few to thaw, and eat them one at a time over a long period of time. Seems more decadent that way, somehow!