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Classic Pea Salad

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Ingredients

Scale
  • ¼ cup mayonnaise
  • ¼ cup sour cream (or Greek yogurt)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • kosher salt and ground black pepper (to taste)
  • 1 pound frozen peas (thawed and patted dry)
  • 6 slices bacon (sliced into ½-inch pieces)
  • ⅓ cup diced red onion
  • 4 ounces sharp cheddar cheese (cut into cubes about the size of the peas)
  • 2 to 3 tablespoons finely chopped fresh parsley

Instructions

  1. Cook the bacon. Add the bacon to a skillet over medium heat. Cook for 6 to 8 minutes, until crispy and golden, then remove with a slotted spoon to a paper towel-lined plate.
  2. Make the dressing. In a small bowl, stir together the mayonnaise, sour cream, apple cider vinegar, honey, salt and pepper.
  3. Assemble the salad. In a medium bowl, add the peas, red onion, cheddar cheese, and crispy bacon. Add the dressing and gently fold until evenly coated. Taste and add more seasoning as needed.
  4. Chill before serving. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Find it online: https://thecookingjournal.com/easter-pea-salad/