Ingredients:

  • 1 (10 ounce / 283g) bag frozen petite peas
  • 1/2 cup (113g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper
  • 1/2 cup (50g) celery, finely diced
  • 1/4 cup (25g) red onion, finely diced
  • 1/4 cup (25g) sharp cheddar cheese, cubed small (optional)
  • 4 slices of bacon, cooked until crispy and crumbled (optional)

Instructions:

  1. Briefly blanch the frozen peas in boiling water for 1-2 minutes, then immediately drain and rinse with cold water to stop the cooking process. Pat dry or let drain for 5 minutes.
  2. In a large mixing bowl, whisk together the mayonnaise, sour cream (or yogurt), apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
  3. Add the blanched peas, diced celery, red onion, cheddar cheese (if using), and crumbled bacon (if using) to the dressing.
  4. Gently fold all the ingredients together until everything is evenly coated with the dressing. Be careful not to mash the peas.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld. This step is optional, but highly recommended.
  6. Before serving, taste the salad and adjust the seasoning as needed. Add more salt, pepper, or vinegar to your liking.