Recipe Background
Sunday Pea Salad balances creamy and crunchy, with bacon's smoky richness.
This Sunday Pea Salad is a tribute to simplicity and gathering, where every bite brings together the freshness of peas and the richness of crispy bacon. The vibrant crunch of red onion cuts through the creamy dressing, offering a balance that’s both refreshing and indulgent. When you take the time to crisp up the bacon until it's perfectly golden, it adds a smoky depth that elevates the humble ingredients.
Each forkful is a play of textures. The cheese cubes yield a delightful richness, while fresh parsley adds a burst of herbaceous aroma. As you mix the peas with just two-thirds of the dressing initially, you ensure each one holds onto that tangy cloak of vinegar and sour cream, leaving the remaining dressing to bind the elements in harmony. It’s a practical tip that makes all the difference.
Perfect for potlucks or as a make-ahead dish, this salad benefits from a chill in the fridge, letting the flavors meld and settle. Sharing it brings a sense of nostalgia, recalling sunny afternoons and laughter around the table. It’s a dish that gently asks you to slow down and savor the simple joy of flavor and companionship.
Ingredients
- 1/3 cup sour cream
- 1 tablespoon mayonnaise
- salt to taste
- pepper to taste
- 1 tablespoon white vinegar
- 4 cups frozen green peas mostly thawed
- 8 slices bacon cooked until crisp and chopped
- 1/2 small red onion halved and very thinly sliced
- 6 ounces cheddar or American cheese cut into small cubes
- 3 tablespoons fresh parsley minced
Directions
- In a bowl, mix the sour cream, the mayonnaise, the salt, the pepper, and the vinegar together.
- In a large bowl, add the peas and stir in 2/3 of the dressing until the peas are coated.
- Gently stir the bacon, the onion, the cheese, the parsley, and the remaining dressing into the pea mixture until it is combined and well-coated.
- Taste and adjust the seasoning of the salad as needed.
- Cover the bowl with plastic wrap and refrigerate until chilled through, about 2-4 hours.
- Serve.
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