If you like pea salad with lots of side dishes and ingredients, this is the recipe for you. There’s a lot of flavor and texture packed into this easy summer salad.
If pea salads have left you uninspired, it’s time to try another recipe.
What makes this pea salad so special?
Lots and lots of add-ins and yummy ingredients like:
- Cheddar cheese
- Hard boiled egg
- radish
- celery
- bacon
- slivers of almonds
- A creamy, tangy, slightly sweet dressing
The base is frozen (and thawed) sweet peas.
A pea salad worth bragging about
I was probably 8 years old when I first tried pea salad. My dear grandma made it – and no doubt made it with love.
Unfortunately, I just found it awful. It was made with canned peas, not frozen (big mush factor!) and all that was added was some salad dressing and shredded cheddar cheese.
My grandma made delicious food (like these Norwegian-style meatballs) but at that young age I didn’t like her pea salad.
About 30 years later I’ve found a pea salad that I really love – and I think you will too. I even think my grandma would be proud!
Do you like this recipe? Try these too!
Try this green pea ‘guacamole’.
Everything-but-the-sink salads are fun because there’s something interesting in every bite. Check out these favorites:
ingredients
-
24 ounces frozen sweet peas (2 12 ounce bags)
-
1/2 cup mayonnaise
-
1/3 cup sour cream
-
1 garlic clove, chopped
-
2 teaspoons apple cider vinegar
-
2 teaspoons granulated sugar
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2/3 cup diced cheddar cheese
-
8 slices bacon, chopped (or buy from the salad bar at the grocery store)
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2 sticks of celery, finely chopped
-
6 radishes, cut into small pieces
-
2 hard-boiled eggs, chopped (reserve 2 slices for garnish)
instructions
- Place frozen peas in a colander and rinse with cold water to speed up thawing. Shake off excess water, place on a paper towel-lined baking sheet and let sit for 30 minutes or more to remove as much water as possible.
- In a small mixing bowl, combine mayonnaise, sour cream, garlic, vinegar, and sugar. Set aside in the fridge.
- Prepare other ingredients.
- Mix together all of the salad ingredients, reserving some topping for garnish, if desired.
- If time permits, let the salad sit in the fridge for 2 or more hours to allow the flavors to combine. However, this salad can be eaten immediately.