It’s salad season! Celebrate with this classic pea salad.
Bring out the pasta, potato, and fruit salads. I can’t wait to eat salad for the next six months. There’s nothing more refreshing on a hot summer day than a burger with a side of potato salad.
A lesser-known but still wonderfully refreshing side salad is pea salad. It’s popular in the South and Midwest, but has fallen out of favor among the younger crowds. Pea salad was always a staple in restaurant cafeterias like Luby’s and Piccadilly when I was growing up.
Ask anyone under 30 years old about pea salad, though, and they will likely stare at you with a puzzling look.
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Hopefully, more people start eating pea salad. Especially if it is as good as this Pea Salad with Bacon, Dill and Shallot recipe.
This is like a classic pea salad. It has very traditional ingredients like dill and mayonnaise, but also elevates things with the addition of chopped, crispy bacon and tangy shallot.
This pea salad has a wonderful flavor profile. It’s sour, sweet, and savory. It’s hard to put the fork down when you start eating it!
RELATED: Spring Pea and Feta Dip
Pro-tip: use either fresh or frozen peas. Canned peas are too mushy and lack the bright color of fresh or frozen peas.
Enjoy!
Pea Salad with Bacon, Dill and Shallot
A savory, sweet and sour pea salad with boiled eggs, bacon, dill, and shallot.
Ingredients
Directions
- Preheat oven to 425 degrees. Line a large baking sheet with foil. Add chopped bacon to baking sheet and bake until crispy, about 20-25 minutes. Let bacon cool completely before adding to the salad.
- Cook peas in microwave according to package instruction. Let cool completely. Add cooled peas and bacon to a large bowl.
- In a small bowl, whisk together mayonnaise, mustard, lemon juice, shallot, dill, paprika, salt and pepper.
- Pour dressing mixture over pea mixture and stir to combine. Add chopped eggs and stir until salad is well combined. Refrigerate for at least 1 hour, preferably overnight. Serve with more fresh chopped dill.
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