Why Make This Recipe
Pea salad is a delightful dish that brings together crunchy veggies and creamy dressing in a way that is both refreshing and satisfying. It’s perfect for potlucks, barbecues, or a simple side dish at dinner. The combination of peas, sharp cheddar, and crispy bacon makes this salad a crowd-pleaser. Plus, it’s easy to make and can be prepared ahead of time, which is always a bonus!
How to Make Pea Salad
Ingredients:
- 16 ounces frozen petite peas
- 4 ounces sharp cheddar cheese, cubed
- 1/2 small red onion, diced
- 1/4 pound bacon, cooked and finely chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon granulated sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions:
- Remove peas from freezer and place them in a colander to slightly thaw while preparing the dressing.
- In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
- Add the peas, bacon, cheddar cheese, and red onion to the bowl. Fold everything together gently to combine.
- Chill the salad in the refrigerator for at least one hour before serving. You can make this salad up to three days in advance.
How to Serve Pea Salad
Pea salad can be served cold right from the refrigerator. It goes well with grilled meats, sandwiches, or even as a light lunch on its own. You can garnish it with extra bacon or cheese for an added touch when serving.
How to Store Pea Salad
To store pea salad, place it in an airtight container in the refrigerator. It will stay fresh for up to three days. If you notice any signs of spoilage or if it starts to look or smell different, it’s best to discard any leftovers.
Tips to Make Pea Salad
- Make sure to let the peas thaw but keep them slightly firm for a nice crunch.
- You can adjust the flavors by adding more or less sugar or vinegar according to your taste.
- For an extra pop of color, feel free to add diced bell peppers or cherry tomatoes.
Variation
You can customize this pea salad by adding different ingredients such as diced cucumber, hard-boiled eggs, or even using Greek yogurt instead of sour cream to lighten it up. Try adding herbs like dill or parsley for an extra flavor boost.
FAQs
1. Can I use fresh peas instead of frozen?
Yes, you can use fresh peas, but you will need to blanch them first to soften them before adding them to the salad.
2. Is there a way to make this salad vegan?
Yes! You can use plant-based mayonnaise and yogurt as substitutes for the sour cream and mayonnaise, and omit the bacon or use a vegan bacon alternative.
3. How long does pea salad stay good in the fridge?
Pea salad stays fresh for about three days if stored properly in an airtight container. However, it’s best eaten within the first day or two for the best texture and flavor.
Pea Salad
Ingredients
For the Salad
- 16 ounces frozen petite peas Slightly thaw before mixing
- 4 ounces sharp cheddar cheese, cubed Choose a sharp variety for best flavor
- 1/2 small red onion, diced Can substitute with green onions if preferred
- 1/4 pound bacon, cooked and finely chopped Optionally, reserve some for garnish
For the Dressing
- 1/2 cup sour cream Can substitute with Greek yogurt for a lighter version
- 1/2 cup mayonnaise
- 1 tablespoon granulated sugar Adjust according to taste
- 1 teaspoon apple cider vinegar For acidity
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preparation
- Remove peas from the freezer and place them in a colander to slightly thaw while preparing the dressing.
- In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
Mixing
- Add the thawed peas, bacon, cheddar cheese, and red onion to the bowl.
- Fold everything together gently to combine.
Chilling and Serving
- Chill the salad in the refrigerator for at least one hour before serving.
- Serve cold right from the refrigerator, optionally garnished with extra bacon or cheese.