Pea salad

1. Essential Ingredients

• The Base: 4 cups of frozen sweet green peas, thawed and patted completely dry with paper towels (or fresh English peas blanched for 1 minute and cooled).
• The Crunch & Savory Mix:
  • 1/2 cup sharp cheddar cheese, cubed into tiny pieces or freshly shredded
  • 6 slices of crispy bacon, cooked and crumbled
  • 1/4 cup finely diced red onion (soak in cold water for 10 minutes first to tame its sharp bite, then drain well)
  • Optional addition: 1/3 cup chopped fresh water chestnuts or celery for extra crunch.
• The Creamy Tangy Dressing:
  • 1/2 cup good-quality mayonnaise (or a 50/50 split of mayo and plain Greek yogurt for a lighter tang)
  • 1 tbsp sour cream
  • 1 tsp apple cider vinegar or fresh lemon juice
  • 1 tsp granulated sugar (to balance the savory notes)
  • 1/2 tsp garlic powder, salt, and freshly cracked black pepper to taste

2. Step-by-Step Instructions

• Prep the Peas: If using frozen peas, place them in a colander and rinse with warm water until thawed, then pat them thoroughly dry. Crucial step: Removing excess water keeps your dressing rich and creamy rather than watery.
• Whisk the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, salt, and black pepper. Whisk until completely smooth and creamy.
• Combine the Ingredients: Add the thawed peas, cubed cheddar cheese, red onion, and half of the crumbled bacon directly into the dressing bowl.
• Toss Gently: Stir everything together carefully until the peas and cheese are evenly coated in the creamy dressing.
• Chill and Mingle: Cover the bowl and place it in the refrigerator for at least 1 to 2 hours before serving. This allows the peas to absorb the flavors.
• Final Touch: Just before serving, sprinkle the remaining crispy bacon over the top for a fresh, crunchy finish.

💡 Pro-Tip