Pea Salad, The Forgotten Side Dish

This easy Pea Salad has a bit of a twist from its classic version. Its light and creamy dressing is tossed with crispy peas, bacon, pepper-jack cheese, and fresh mushrooms. It’s the perfect side dish for your next meal. 



1/4 cup sour cream 2 tablespoons real mayonnaise 1/2 tablespoon apple cider vinegar 3 tablespoons milk 1/2 teaspoon salt freshly ground black pepper to taste 1 16-ounce bag frozen peas 4 slices thick cut bacon, cooked and crumbled 1 cup fresh mushrooms, sliced 4 ounces pepper jack cheese, shredded 1/4 cup red onion, thinly sliced then cut in half or diced


Rinse peas in cold water in a colander. Stir together the sour cream, mayonnaise, apple cider vinegar, milk, salt, and pepper in a small bowl and set aside. Combine the rest of the ingredients in a large bowl. Pour sour cream mixture over salad and toss until all of the ingredients are combined well. Refrigerate until ready to serve.


Using a mandoline to thinly slice the red onion helps to get an excellent thin cut. You can substitute 2 diced boiled eggs for the mushrooms if you prefer a more classic version of the pea salad. Making the salad the day before helps blend the flavors together.


Keywords: Pea Salad

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