Step-by-Step Instructions
The secret to a great pea salad is keeping it cold and allowing the dressing time to marry with the ingredients before serving.
Thaw and Dry the Peas
5 mins
Place the frozen peas in a colander and run cold water over them for a minute or two until thawed. Crucial step: Pat them completely dry with paper towels. Any excess water left on the peas will thin out your dressing and make the salad watery.
In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and freshly cracked black pepper until completely smooth.
In a large serving bowl, toss together the dried peas, diced red onion, cheddar cheese, and about three-quarters of your crispy bacon bits. Pour the dressing over the top and fold gently until everything is evenly coated.
Chill and Finish
1-2 hours
Cover the bowl and refrigerate for at least one hour before serving. Right before it hits the table, scatter the remaining crispy bacon bits across the top so they retain their maximum crunch.
The Make-Ahead Advantage: While you can eat this right away, letting it chill for a couple of hours allows the red onion to mellow out and flavors the peas all the way through. If making it 24 hours in advance, hold off on adding all the bacon until right before serving so it stays perfectly crunchy.
.jpg)
