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This throwback Pea Salad mixes up sweet crunchy peas, crispy bacon bits, and a rich creamy base for a knockout side that always takes me back to sunny backyard gatherings. You'll fall for how all these textures and tastes work together in this old-school favorite that steals the show at every cookout.
I first threw this pea salad together for our street's summer bash and it was gone in seconds flat. These days my family won't let me show up without it, especially my old uncle who swears it's identical to what his mom used to make back in the sixties.
Ingredients
- Frozen peas: They bring sweetness and bright green color. Make sure they're totally thawed for the right bite
- Mayonnaise: Forms the smooth foundation of your dressing. Stick with regular for the best flavor punch
- Sour cream: Brings a zingy kick against the mayo's richness. Full-fat works best for ultimate creaminess
- Shredded cheddar cheese: Adds sharp taste and interesting texture. Grate it yourself instead of buying pre-packaged for better mixing
- Diced red onion: Gives nice snap and mild sharpness. Pick ones that feel heavy with glossy peels
- Bacon bits: Brings smoky salty goodness. Cook and crumble your own rather than using store-bought for amazing taste
- Hard boiled eggs: Adds heartiness and silky texture. Cook them just until done for the perfect consistency
- Fresh dill or parsley: Lifts the whole dish with green freshness. Pick whichever you like better
- Salt and black pepper: Wakes up all the other flavors. Add to your liking
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Step-by-Step Instructions
- Thaw the Peas:
- Let those frozen peas sit out for about 10-15 minutes till they're soft but still cool. Need to speed things up? Just rinse them in cool water in a strainer and shake well. You might want to pat them dry with paper towels so your dressing doesn't get watery.
- Prepare the Dressing:
- Mix your mayo and sour cream in a bowl until they're totally smooth. This makes the yummy coating that'll hug everything else. Add your salt and pepper now so the flavor spreads evenly through the whole salad.
- Combine Ingredients:
- Dump your thawed peas into a big mixing bowl after draining them well. Toss in the shredded cheese, breaking apart any chunks so it spreads out nicely. Scatter the chopped red onion throughout. Add the chopped boiled eggs with a light touch to keep some chunks intact. Lastly, mix in the bacon pieces, maybe saving a little for the top if you want.
- Mix and Coat:
- Now pour that creamy dressing over everything in your bowl. With a rubber scraper or big spoon, gently scoop from the bottom and fold over the top. Keep going until everything's lightly covered in dressing. Don't stir too hard or you'll smash those pretty peas.
- Chill Before Serving:
- Cover your bowl with wrap or pop it in a container with a lid. Stick it in the fridge for at least half an hour, though a couple hours works better and overnight is really the best. This resting lets all the flavors mix together while the dressing firms up a bit.
- Garnish and Serve:
- Right before you serve it, sprinkle those fresh herbs on top for a pop of color and fresh taste. Give it one more gentle stir before putting it in your serving dish.
The bacon really makes this salad jump from just okay to absolutely unforgettable. My grandma taught me to fry the bacon until it's super crispy then break it up by hand instead of buying those pre-made bits. The uneven pieces mix better throughout and give you amazing smoky flavor in every spoonful.
Storage Tips
This pea salad stays good in the fridge for up to 3 days if you keep it in a sealed container. It actually tastes even better after sitting overnight as everything mingles together. If you notice it getting too thick after chilling, just stir in a tiny splash of milk to loosen it up again. Don't try freezing this one though - the mayo and sour cream will break apart when thawed, and your peas will turn mushy.
Customization Options
What's great about this old favorite is how easy it is to switch things up. Try throwing in some chopped water chestnuts for extra crunch, swap cheddar for crumbled feta if you want something tangier, or use diced ham instead of bacon for a different meaty flavor. Want to lighten it up? Use Greek yogurt for some or all of the mayo. My family loves adding a handful of sunflower seeds right before eating for a nice crunch and extra nutrients.
Serving Suggestions
This go-to salad works great alongside anything from the grill, especially juicy chicken or burgers. Serve it with other picnic classics like potato salad and slaw for a full spread. It looks really pretty in a clear glass bowl where you can see all the colors, or scoop it into lettuce cups for a fancy starter. When we go on picnics, I often pack it in small jars with the dressing at the bottom so everything stays fresh until we're ready to eat.
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This crowd-pleasing pea salad never goes out of style. It comes together so fast and tastes even better - no wonder it's always the first thing to vanish at parties!
Frequently Asked Questions
- → Can I replace frozen peas with canned ones?
Yep, canned peas work too! Just rinse and drain them well to get rid of the extra liquid and salt before using.
- → Is it okay to make this dish in advance?
Definitely! In fact, it's better when chilled a few hours because the flavors settle in. Toss in some fresh herbs just before serving to keep it looking fresh.
- → Can I swap out the mayo or sour cream?
Sure thing! Greek yogurt or light mayo are great swaps. Adjust your seasoning to bring out all the flavors.
- → What toppings pair nicely with this dish?
Dill or parsley adds brightness. If you're feeling fancy, sprinkle on smoked paprika or go for extra bacon crumbles.
- → How long does this dish stay fresh?
Keep it in the fridge inside a sealed container for up to three days. Give it a good stir before serving so the dressing's evenly mixed.