Pea salad doesn't get much love anymore. People like it, but you don't see it too often around the bbq. All the more reason to make it! I love the refreshing burst when you bite into this salad. Add that crispy bacon and you've got a #peasalad that most everyone agrees needs to push potato salads out of the way.
Ingredients
2- 12 oz bags of frozen, unsalted peas
1/2 red onion, finely chopped
2 radishes, roughly chopped
2 stalks of celery, small diced
4 oz chopped crumbled cheddar
1-2 hard-cooked eggs, chopped roughly (optional)
1/4-1/3 cup cashew, roughly chopped
1/4-1/2 red bell pepper, small diced
3-4 slices cooked bacon, small diced
1/2 can water chestnuts, chopped small
1/2 cup mayonnaise
3/4-1 cup sour cream or Greek yogurt
1 tbsp Dijon mustard
2 tsp prepared horseradish sauce
a small handful fresh dill, chopped
1-2 tsp seasoning salt
Instructions
Read Susie's Tips and Tricks below
1. Prepare the peas; cook according to the package as directed, and cool (this product is technically a raw product and it is suggested that you prepare it accordingly before using in the salad).
2. Mix together the onion, radish, celery, cheddar, eggs, cashews, bell pepper, bacon, water chestnuts, mayonnaise, sour cream or yogurt, mustard, horseradish, dill, and seasoning salt. Before mixing with the peas, taste with a small spoonful of peas. Once satisfied with the flavour, add to the peas and mix gently. Set in fridge for 2 hours, then serve.
Susie's Tips and Tricks
You can half this recipe but when I do, I regret it and wish I had made more... up to you!
Serving the next day? Add the bacon and nuts just prior to serving. You may need to add a tbsp or two of mayonnaise for a creamier texture as the salad will weep a bit overnight.
If you like blue cheese crumbles, include or substitute for the cheddar.
Comments