Pea Salad Recipe
The origins of pea salad can be traced back to classic American cuisine, which often featured peas in casseroles, salads, and side dishes. In the 1950s and 60s, mayonnaise-based salads became especially popular, leading to the invention of various salad recipes that combined creamy textures with fresh vegetables.
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk or spoon for mixing
- Knife and chopping board
- Measuring cups and spoons
- Frying pan (for cooking bacon)
Ingredients
- 3 cups fresh or frozen peas (thawed if frozen)
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt for a lighter option)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- 1 cup shredded cheddar cheese
- ¼ cup red onion, finely chopped
- 5 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Optional: Chopped fresh herbs (such as chives or parsley) for garnish
Instructions
- Prepare the PeasIf using frozen peas, ensure they are fully thawed. To thaw quickly, you can rinse them under cold water in a colander for a few minutes. Afterward, gently pat them dry to remove any excess moisture.
- Cook the BaconIn a frying pan over medium heat, cook the bacon slices until crispy, usually about 5 minutes. Place them on paper towels to drain any extra oil, then crumble them into small pieces.
- Make the DressingIn a small bowl, combine the mayonnaise, sour cream, apple cider vinegar, and honey (or sugar). Whisk these ingredients until they’re well blended and smooth. Taste the dressing, and add salt and pepper as desired.
- Assemble the SaladIn a large mixing bowl, add the peas, shredded cheddar cheese, chopped red onion, and crumbled bacon. Pour the dressing over the ingredients and gently toss everything together until well-coated.
- Chill and ServeFor the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, taste again and adjust the seasoning if necessary. Garnish with chopped fresh herbs if desired, and serve chilled.