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Creamy Pea Salad Spoonful
TahiraJaved

Pea Salad Recipe

This Pea Salad Recipe cooks frozen petite peas according to the package, chills them in ice water, and tosses them with cubes of sharp cheddar, celery, red onion, and a creamy dressing of mayonnaise, sour cream, lemon, garlic, and dill.
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Prep Time 15 minutes
Cook Time 6 minutes
Chilling 1 hour
Total Time 1 hour 21 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the Peas
  • 1 package frozen petite sweet peas 16 oz
  • Ice and cold water for the ice bath
For the Creamy Dressing
  • 1/3 cup mayonnaise
  • 1/3 cup full fat sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp yellow mustard
  • 1 tsp granulated sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh dill or parsley
For the Mix Ins
  • 3/4 cup sharp cheddar cheese cubed
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced red onion
  • 3 green onions thinly sliced
  • 4 slices turkey bacon cooked crisp and crumbled, optional
For Garnish
  • Fresh dill sprigs
  • Extra black pepper

Equipment

  • Medium saucepan cooks the peas without crowding
  • Large bowl of ice water stops the cooking and locks in the bright green color
  • Fine mesh strainer drains the peas quickly and cleanly
  • Clean kitchen towel dries the peas so the dressing stays thick
  • Large mixing bowl gives you room to fold without crushing the peas
  • Small skillet crisps the turkey bacon in about 5 minutes

Method
 

  1. Cook the frozen peas in boiling water according to their package instructions, until cooked through, then drain them and plunge them into the ice bath for 2 minutes. Drain well and spread them on a towel for 5 minutes.
  2. Whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, garlic powder, salt, pepper, and dill in a large bowl until smooth and pale. Taste it, and add a pinch of salt if needed.
  3. Stir the cheddar, celery, red onion, and green onions into the dressing until evenly coated. Reserve the cooked turkey bacon for serving.
  4. Add the dry peas and fold gently with a spatula for 30 seconds, until every pea is lightly coated.
  5. Cover and refrigerate for at least 1 hour, until cold and the dressing has thickened. Stir, taste, fold in the cooked turkey bacon if using, garnish with dill and pepper, and serve cold.
    6. Cook the peas according to the package, cool them in ice water, and dry them well; overcooked peas turn gray and mushy, and wet peas make the dressing watery.

Notes

  • Taste again after chilling and adjust the salt and lemon.
  • Add the bacon just before serving so it stays crisp.
  • Use full fat mayonnaise and sour cream for a thick, creamy dressing.
Storage: Refrigerate in an airtight container up to 3 days; do not freeze.
Cooking time depends on the frozen peas and turkey bacon package directions. Cook and cool the turkey bacon before adding it at serving. Make-ahead time counts toward the three-day storage period.
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