Pea Salad

Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Photography: Mike Krautter


  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 pound frozen peas (do not thaw)
  • 1/2 small red onion, halved lengthwise and thinly sliced (1/2 cup)
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 4 ounces bacon (about 4 slices), chopped
  • 2 ounces aged white cheddar, shaved or coarsely grated


  1. Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.

  2. Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.

  3. Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.


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