Pea Salad
Cold pea salad the way we make it — bacon and dill, cheddar ranch, sweet pea salad with eggs, cracked out pea salad — for potlucks and quick weeknight sides.
★ side
sidePea Salad with Bacon, Dill & Shallot
A savory, sweet and sour pea salad with boiled eggs, bacon, dill, and shallot
Colleen WelcherIngredients
- 2 (10 oz) bags Frozen peas
- 1, diced fine Shallot
- 1/4 cup, chopped Fresh dill
- 6 strips Bacon
- 1/2 cup Mayonnaise
- 1 TBS Dijon mustard
- from 1 lemon Lemon juice
- 2 tsp. Sweet paprika
- to taste Salt and pepper
- 3, chopped Boiled eggs
Instructions
- 1Preheat oven to 425 degrees. Line a large baking sheet with foil. Add chopped bacon to baking sheet and bake until crispy, about 20-25 minutes. Let bacon cool completely before adding to the salad.
- 2Cook peas in microwave according to package instruction. Let cool completely. Add cooled peas and bacon to a large bowl.
- 3In a small bowl, whisk together mayonnaise, mustard, lemon juice, shallot, dill, paprika, salt and pepper.
- 4Pour dressing mixture over pea mixture and stir to combine. Add chopped eggs and stir until salad is well combined. Refrigerate for at least 1 hour, preferably overnight. Serve with more fresh chopped dill.
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Open in Pepper →The Cold Side Dish Everybody Reaches For
Pea salad is the side you can make before anything else hits the stove. A bag of frozen peas, something creamy, something crunchy, and it just sits in the fridge getting better while you finish dinner.
Cooks on Pepper reach for these when the oven is already full, when a potluck is Saturday and they need something that travels, or when supper is just a ham sandwich and they want one more thing on the plate.
Every recipe here is a real pea salad somebody makes at home: Pea Salad with Bacon, Dill & Shallot, Cheddar Bacon Ranch Pea Salad, Sweet Pea Salad with hard-boiled eggs, Cracked Out Pea Salad with elbow macaroni, Irish Pea Salad with cheddar and celery, and MawMaw's Pea Salad with cucumber and tomato.
Quick Tips
- 1
Thaw peas, don't cook
Frozen sweet peas only need 20 to 30 minutes in a colander under cool running water. Boiling turns them mushy and gray.
- 2
Dry the peas well
Pat thawed or drained canned peas on paper towels for a minute so the mayonnaise or Miracle Whip doesn't turn watery in the bowl.
- 3
Chill at least an hour
Give the salad 1 to 2 hours in the fridge before serving so the onion mellows and the dressing coats every pea.
- 4
Add bacon at the end
Cook 5 to 6 slices until crisp, crumble, and stir in right before serving so it stays crunchy instead of soggy.
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