Pea Salad

By Rachel Cooks

Ingredients

½ cup sour cream
¼ cup mayonnaise
1 tablespoon white vinegar
1 teaspoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
4 cups frozen peas
½ cup finely diced red onion
4 oz cheddar cheese, cut into cubes about the size of the peas ((about 1 cup))
¼ cup cooked bacon, crumbled ((2 slices))
2 tablespoons minced fresh parsley

Prep Time15mins
Servings10

Instructions

Place frozen peas in a colander and run under cold water until thawed. Drain well. I like to spread the peas on a clean lint-free towel or paper towels and let them air dry briefly to remove excess moisture.

In a large mixing bowl, whisk together sour cream, mayonnaise, vinegar, sugar, salt, and pepper until smooth and well combined.

Add the thawed peas, red onion, cheese, crumbled bacon, and parsley.

Gently stir to coat all the ingredients evenly with the dressing.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This allows the salad to absorb the flavor of the dressing and blend together.

Serve the pea salad chilled.