Pea Salad …..you either love it or hate it! Me I’m a lover!!
Two recipes stand out in my mind…..one was my Mom’s. All of us have those recipes that Mom or Grandma made that we never learned, and that there wasn’t a recipe for.
My Mom’s Pea Salad was one of those. You always think you will ask, watch, have them teach you, and you never do. So, from experience if there is a family recipe you want to learn do it…..no time like the present.
My other Pea Salad love was from the Ponderosa Steakhouse. Now, I didn’t know this but Ponderosa and Bonanza Steakhouses were started by Dan Blocker who was Hoss Cartwright on a TV show from the 60’s called Bonanza. The things you don’t find out writing a food blog…….huh!
Any whoo……if you don’t know how the Ponderosa works, it’s kinda like a buffet with steaks, you order your steak and they bring it to you, and while you wait you can go to the salad bar or their other food bars, they have soup, and dessert.
On the salad bar was their Pea Salad……lets just say I could eat it by the shovel full! There is no longer a Ponderosa in our area but the memory remains…..sigh!
Which bring me to how I cam to make this particular Pea Salad. The Ponderosa version had peas, bacon, and cheese ( I think….a little fuzzy on the cheese). Cruising Facebook there was a link to Martha Stewart and this Pea Salad recipe.
I followed the link and low and behold, it sounded like it could be a match for my beloved Pea Salad.
I really try to be original with my recipes, but I did this one as written……perfection!!!
Leave it to Martha Stewart to find the key to perfect Pea Salad…..use the peas frozen….I know right!
I always thawed my peas and after a day it was ……..I know this doesn’t sound appetizing, but kinda watery. By some magic of Martha, that does not happen when you start with frozen peas.
The recipe is pretty simple and comes together in a flash. I made it and took it to a Memorial day cook out and it was a hit. It was as close to the Ponderosa Pea Salad as I have every had.
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon white wine vinegar
- Coarse salt and freshly ground pepper
- 1 pound frozen peas (do not thaw)
- ½ small red onion, halved lengthwise and thinly sliced (1/2 cup)
- ¼ cup packed fresh flat-leaf parsley leaves
- 4 ounces bacon (about 4 slices), chopped
- 2 ounces aged white cheddar, shaved or coarsely grated
- Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
- Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
- Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.