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Creamy Pea Salad (Spring Salad)

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Savor the freshness of spring with this Creamy Pea Salad! Sweet thawed peas, crisp celery, and zesty red onion are perfectly bound in a tangy, smooth mayo-sour cream dressing.

Ingredients

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  • 16 ounces frozen peas, thawed
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup red onion, finely diced
  • 1/2 cup celery, finely chopped
  • 3 large hard-boiled eggs, chopped
  • 1/4 cup crispy turkey bacon bits (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Step 1: Ensure peas are fully thawed. If desired, you can briefly rinse them under cold water and pat dry. Chop the red onion and celery finely, and chop the hard-boiled eggs into bite-sized pieces.
  2. Step 2: In a large mixing bowl, combine the mayonnaise, sour cream, salt, and black pepper. Whisk until the dressing is smooth and well combined.
  3. Step 3: Add the thawed peas, finely diced red onion, chopped celery, chopped hard-boiled eggs, and crispy turkey bacon bits (if using) to the bowl with the dressing.
  4. Step 4: Gently fold all the ingredients together with a spatula or large spoon until everything is evenly coated in the creamy dressing. Be careful not to mash the peas.
  5. Step 5: Cover the bowl and refrigerate the pea salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 1-2 hours.
  6. Step 6: Before serving, give the salad another gentle stir. Serve cold as a side dish or light lunch.

Notes

  • To keep your Creamy Pea Salad delightful, store leftovers in an airtight container in the refrigerator for up to 2-3 days, ensuring it stays chilled since it contains mayonnaise and eggs.
  • This spring salad is designed to be served delightfully cold, so skip any thought of reheating and simply give it a gentle stir before bringing it to the table.
  • Enjoy this vibrant salad chilled as a refreshing side to grilled chicken, salmon, or a hearty sandwich, making it a perfect addition to spring brunches, picnics, or light lunches.
  • For an extra burst of freshness and crunch, consider briefly blanching the thawed peas in boiling water for 30 seconds, then immediately shocking them in ice water and patting dry before adding to the salad; this brightens their color and preserves their crispness.

Nutrition

Find it online: https://snackioo.com/creamy-pea-salad-spring-salad/