Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp granulated sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz frozen peas, thawed and drained
  • 8 oz sharp cheddar cheese, diced
  • 4 slices bacon, cooked crisp and crumbled
  • 1/4 cup red onion, finely minced

Instructions:

  1. Whisk the mayonnaise, sour cream, sugar, vinegar, salt, and pepper in a large bowl. Whisk for about 2 minutes until the sugar granules vanish and the mixture looks glossy.
  2. Fry your bacon in a pan over medium heat. Cook for 5 mins until the fat renders and the slices are stiff.
  3. Shatter the cooled bacon into small bits using your hands or a knife. Note: Smaller bits mean more bacon in every bite.
  4. Dice the sharp cheddar into small, uniform cubes. Note: Uniform sizes ensure you don't get one giant chunk of cheese in a single spoonful.
  5. Mince the red onion finely. Aim for pieces no larger than 1/8 inch so they don't overpower the peas.
  6. Add the thawed and drained peas, cheese, bacon, and onion to the bowl.
  7. Gently fold the ingredients into the dressing using a rubber spatula. Stop as soon as everything is coated to keep the peas intact.
  8. Transfer the Make Ahead Pea Salad to an airtight container.
  9. Press plastic wrap directly onto the surface of the salad. Note: This stops the top layer from oxidizing or drying out.
  10. Refrigerate for 4 hours or overnight.