New This Month

Pea Salad

1

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

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • doniweber1
    6 MAY, 2017
    I also made this for Easter lunch and everyone loved it. I added a dash of cayenne and will do that next time as well. Soaking the onions is a great idea.
    Reply
  • MS12283846
    17 APR, 2017
    Made this for Easter Sunday and it was a hit with all my guests ... Will be making this often!
    Reply