Ah, pea salad—it’s like the unsung hero of picnics and potlucks. I remember my grandma, with her floral apron, whipping up her version on lazy summer afternoons. The vibrant green peas, mingling with creamy dressing and crispy bacon, were a riot of flavors and textures. Now, every forkful feels like a nostalgic trip back to those simpler days.
Steps
- Combine sour cream, mayonnaise, salt, pepper, and white vinegar in a small bowl to create the dressing.
- Coat thawed peas with two-thirds of the dressing, then gently mix in chopped bacon, sliced red onion, cubed cheese, and minced parsley. Taste and adjust seasoning if needed. Cover and refrigerate for 2 to 4 hours.
- Before serving, stir in the remaining dressing according to your preference. Garnish with additional parsley and serve chilled, allowing it to sit at room temperature for about 30 minutes for enhanced flavor.
Ingredients
- 1/3 cup sour cream
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
- 1 tablespoon white vinegar
- 4 cups frozen green peas, mostly thawed
- 8 slices bacon, cooked until crisp and chopped
- 1/2 small red onion, thinly sliced
- 6 ounces cheddar or American cheese, cubed
- 3 tablespoons minced fresh parsley, plus extra for garnish
FAQ
- Are frozen peas pre-cooked?
- Yes, frozen peas are flash-steamed before being frozen, so there’s no need to cook them further for this salad. Just let them almost fully thaw before use.
- Why does my pea salad seem dry?
- The dressing can be absorbed while the salad chills, similar to pasta salad. It’s recommended to add about two-thirds of the dressing initially and reserve the rest to add before serving if needed. Letting the salad sit at room temperature for about 30 minutes can also help the dressing loosen up.
- What type of cheese works best in pea salad?
- While the original recipe might have used American cheese, sharp cheddar or Monterey Jack are excellent choices for a flavorful twist.
- Can pea salad be prepared in advance?
- Absolutely! You can make this salad up to two days ahead of time. Just store it covered in the fridge and add the bacon right before serving to keep it crisp.
Tips
- Allow the pea salad to chill in the refrigerator for a few hours before serving to enhance the flavors, and let it sit at room temperature for about 30 minutes for the best taste.
- Reserve some of the dressing to add just before serving, as it can be absorbed by the peas while chilling, ensuring a creamier texture.
- Use sharp cheddar or Monterey Jack cheese for a flavorful twist, and consider slicing the red onion thinly for a balanced taste.
- Prepare the salad up to two days in advance, but add the bacon just before serving to keep it crisp.
Equipment
- Mixing Bowls – A set of mixing bowls for combining the ingredients and making the dressing.
- Chef’s Knife – A good quality chef’s knife for chopping onions, cheese, bacon, and parsley.
- Cutting Board – A sturdy cutting board for prepping ingredients.
- Measuring Cups and Spoons – For accurately measuring ingredients like sour cream, mayonnaise, and vinegar.
- Whisk – For mixing the dressing until smooth.
- Plastic Wrap – For covering the salad as it chills in the refrigerator.
