This Green Pea Salad is an updated version of the classic New England dish. It features lemon zest, fresh herbs, and a method that enhances its creaminess. The original salad, common at potlucks, was often heavy with mayonnaise and gluey, something to be avoided.
This recipe is based on the original but uses updated ingredients to give it a fresh, light flavor. The two-step dressing technique lets you make this green pea salad ahead, but it will taste like it’s freshly made!
Fresh & Creamy Cold Green Pea Salad
This Green Pea Salad is an elevated version of the classic New England dish, with subtle tricks that update it, including lemon zest, fresh herbs, and a technique that makes it extra creamy.
Equipment
- 1 Large Mixing Bowl
Ingredients
- â…“ cup Mayonaise
- ¼ cup Sour Cream
- 1 tbsp Granulated salt
- 2 tspn Cider vinegar
- ½ tspn Lemon zest (grated)
- ¼ tspn Kosher salt
- ¼ tspn Black pepper
- 4 cups Frozen peas (thawed)
- 6 oz Sharp cheddar cheese (cut into ½ in cubes)
- 1 Large shallot (sliced thin)
- 8 slices Crispy bacon (crumbled)
- 2 tbsp Fresh chives (chopped)
- 2 tbsp Fresh parsley (chopped)
Instructions
- In a large bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, lemon zest, salt, and pepper until it makes a creamy dressing.
- Transfer half of the dressing mixture into a small covered container and refrigerate.
- Add bacon bits, shallot, cheese, and peas into the remaining dressing mixture in the bowl. (everyting except the fresh herbs)
- Gently mix everything together until it is well combined.
- Cover and refrigerate at least 2 hours or overnight.
- Just before serving, add the reserved dressing, chives, and parsley to the salad.
- Toss everything together once again, and serve!
Notes
Serving Hints:
- Add a handful of toasted pine nuts or slivered almonds for a satisfying crunch.
- If you don’t like parsley, substitute a cup of fresh baby spinach leaves.
- Basil and mint are other tasty substitutes for the chive and parsley.
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