Saturday, August 11, 2012

Green Pea Salad

This is a family favorite recipe, growing up we ate this rather than potato or macaroni salad. Made with defrosted frozen peas, it's cool and refreshing. Because it is made with sour cream which doesn't spoil easily like mayonnaise, it's a great salad option for tailgates, picnics & BBQ's.

Green Pea Salad

2 (12 oz) packages of frozen peas
8 ounces of sour cream
3 green onions, sliced, white and green parts
1/2 to 1 pound of crumbled bacon (the more the better)
4 hardboiled eggs, sliced
salt & pepper to taste
Let the peas defrost on the countertop, don't microwave them, you want them to stay chilled, but you don't want them frozen. I usually place 2 paper towels in the bowl with the peas in order to absorb the water on the peas as they defrost.

Place the peas in a large bowl that will allow you plenty of room to stir the salad. I like to salt the peas at this time & stir them so that the salt is evenly distributed. Add bacon & green onions and stir to combine.

Mix in the sour cream, add pepper and taste. Adjust seasonings as needed.
I like to add the eggs last so they don't get completely beat up in the mixing.

If you want a more attractive presentation move the mixed salad into a smaller bowl, top with an additional sliced hard boiled egg & sprinkle with paprika.
Pea salad tastes even better on the second day and will last for 2-3 days in the refrigerator.


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