Pea Salad Recipe
User Reviews
4.5
48 reviews
Excellent
Pea Salad Recipe
Report
Vintage pea salad is a creamy, tangy, and slightly sweet salad. Whether it is a cookout, Easter or Christmas, it is the perfect make-ahead salad.
Share:
Ingredients
- 2 bags frozen peas (10 ounce bags) about 4-6 cups - thawed halfway
- 1 cup cooked bacon chopped
- 1 cup cheddar cheese cubed
- ½ cup red onion finely chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Add to Shopping List
Instructions
- Get the peas out to partially thaw. While you wait, cook the bacon and dice the onion and cheese. This should take about 15 minutes, the right amount of thawing time for the peas.
- Combine the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a large salad bowl. Whisk until combined.
- Stir the peas, cheese, and onion into the bowl. Mix until the ingredients are completely coated in the dressing.
- Cover and chill for about an hour before serving to let the flavors blend.
- Top with bacon right before serving.
Notes
- Variations
- Use ham instead of bacon in the pea salad. Or leave out the meat, so the salad is vegetarian.
- Add fresh herbs extra flavor.
- Experiment with different types of cheese, such as feta or blue cheese, for a unique twist on the classic recipe.
- To make this with fresh garden peas, steam them and cool them before making the salad.
- Hard-boiled eggs make an excellent addition to the salad.
- Tips
- Only thaw the peas halfway. Peas that get too warm will get mushy when you stir them into the salad. If you've had pea salad before and not enjoyed the texture, it was probably because the peas were thawed too long.
- Canned peas do not work well for this recipe.
- It is easy to double this recipe for a large gathering.
- Use ham instead of bacon in the pea salad. Or leave out the meat, so the salad is vegetarian.
- Add fresh herbs extra flavor.
- Experiment with different types of cheese, such as feta or blue cheese, for a unique twist on the classic recipe.
- To make this with fresh garden peas, steam them and cool them before making the salad.
- Hard-boiled eggs make an excellent addition to the salad.
- Only thaw the peas halfway. Peas that get too warm will get mushy when you stir them into the salad. If you've had pea salad before and not enjoyed the texture, it was probably because the peas were thawed too long.
- Canned peas do not work well for this recipe.
- It is easy to double this recipe for a large gathering.
Nutrition Information
Show Details
Calories
131kcal
(7%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
24mg
(8%)
Sodium
348mg
(15%)
Potassium
73mg
(2%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
132IU
(3%)
Vitamin C
1mg
(1%)
Calcium
75mg
(8%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 348mg | 15% |
| Potassium | 73mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
48 reviews
Excellent
Other Recipes
You'll Also Love
Courgette and Pea Soup (Zucchini and Pea Soup)
North American, Mediterranean, French, Italian, American
0.0
(0 reviews)
