Kitchen Sink Pea Salad
If pea salads have left you uninspired, it’s time to try a different recipe.
What makes this pea salad special?
Lots and lots of add-ins and delicious ingredients like:
- Cheddar cheese
- Hard-boiled egg
- A creamy, tangy, slightly sweet dressing
The base is frozen sweet peas.
A Pea Salad Worth Bragging About
I was probably 8 years old when I tried pea salad for the first time. My dear grandma made it – and made it with love, undoubtedly.
Unfortunately, I thought it was just awful. It was made from canned peas, not frozen (major mush factor!) And all that was added was some salad dressing and shredded cheddar cheese.
My grandma made delicious food (like these Norwegian-style meatballs), but at that young age, I didn’t appreciate her pea salad.
Fast forward approximately 30 years, and I’ve found a pea salad that I really love – and I think you will too. I even think my grandma would be proud!
Like This Recipe? Try These Too!
Try this green pea “guacamole”.
Everything-but-the-kitchen-sink salads are fun, because every bite contains something interesting. Check out this summery kitchen sink salad with creamy BBQ dressing.
- 24 ounces frozen sweet peas (2 12-ounce bags)
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1 garlic clove, minced
- 2 teaspoons apple cider vinegar
- 2 teaspoons granulated sugar
- 2/3 cup cubed cheddar cheese
- 8 slices of bacon, chopped (or purchase from the grocery store salad bar)
- 2 stalks celery, finely chopped
- 6 radishes, cut into small pieces
- 2 hard-boiled eggs, chopped (save 2 slices for garnish)
- Place frozen peas in a strainer and rinse with cold water to expedite thawing. Shake off excess water, place on a paper towel-lined baking sheet, and allow to sit for 30 minutes or more to remove as much water as possible.
- In a small mixing bowl, combine mayonnaise, sour cream, garlic, vinegar, and sugar. Set aside in refrigerator.
- Prep other ingredients.
- Mix all salad ingredients together, saving some toppings for garnish, if desired.
- If time allows, let salad sit in refrigerator for 2 or more hours, to allow flavors to blend. However, this salad can be eaten right away.