This delectable creamy pea salad comes together in less than ten minutes.? Making it the perfect side dish and a favorite at family reunions, potlucks and picnics.
CourseSalad
CuisineSouthern
Keywordhow do you make pea salad, how to make pea salad, pea salad recipe
Prep Time10minutes?minutes
¿ªÔÆÌåÓýs6?servings
Calories303kcal
AuthorBeth Pierce
Ingredients
Pea Salad Dressing
1/3?cup?sour cream
1/4?cup?mayonnaise
1?tablespoon?apple cider vinegar
1/4?teaspoon?kosher salt
1/4?teaspoon?fresh ground black pepper
Pea Salad
16?ounces?frozen sweet baby peas thawed
1/4?cup?finely chopped red onion
3/4?cup?sharp cheddar cheese cut into very small cubes
6?slices?bacon cooked crispy?finely chopped
Instructions
Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper.
Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine.? Season with salt and pepper to taste.
Notes
Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese
Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder
Substitute hard-boiled eggs for the bacon or better yet just add them.? I have found that the best way to hard-boil eggs is to steam them.? The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water.
Use frozen peas for this recipe. ?Canned peas do not hold well. ?They will become mushy in this salad.?
In a huge hurry?? Skip the dressing and add about 1/2 cup of your favorite ranch dressing.
For extra color and flavor add a little finely chopped red bell pepper or pimentos.
Substitute finely chopped ham or Canadian bacon in place of the bacon.
Store leftovers in an airtight container in the refrigerator for up to 3 days.?
