Pea Salad
A bright, creamy pea salad with sweet peas, red onion, and a tangy mayo-sour cream dressing. Easy to make and perfect for potlucks or weeknight sides.
Ingredients
Salad
- 4 cups frozen peas about 1 lb, thawed
- ½ cup red onion finely diced
- 1 cup shredded sharp cheddar optional
- 4 slices cooked bacon chopped (optional)
- 2 tbsp chopped fresh parsley or dill, optional
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp sugar or honey, optional
- Salt and freshly ground black pepper to taste
Instructions
- Bring a medium pot of water to a boil. Add frozen peas and cook 60–90 seconds until tender-crisp. Drain and plunge into ice water to stop cooking. Drain well.
- Whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, and sugar. Season with salt and pepper to taste.
- In a large bowl combine peas, diced onion, shredded cheddar (if using), and chopped bacon (if using). Pour dressing over salad and fold gently to coat evenly.
- Cover and chill for at least 30 minutes, ideally 2–4 hours. Taste before serving and adjust seasoning. Garnish with fresh herbs.
Notes
- Make-ahead: Keeps up to 3 days refrigerated in an airtight container. Stir in a teaspoon of milk if dressing firms up.
- Vegetarian: Omit bacon or use a smoked crumbly cheese for smoky flavor.
- Texture tip: Blanch frozen peas briefly for best color and snap; avoid overcooking.
- Variations: Add feta and lemon zest, or swap cheddar for goat cheese.
Nutrition
Calories: 220kcalCarbohydrates: 10gProtein: 6gFat: 18gSaturated Fat: 4gSodium: 380mgSugar: 4g
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