Sorta Southern Pea Salad

February 5, 2012

With a few adaptations…so Southern Pea Salad made by a Northern city girl.If you’re sick of potato salad, tired of slaw and yes…you must like peas,this goes with just about everything.Ribs,wings or a nice switch  with a rare roast beef  and potatoes.  I prefer it room temperature, some like it cold,whichever way you eat it there’s no doubt this recipe gives this legume some love.

  • 1 bag frozen petite peas
  • 1 C. shredded cheddar or monteray jack cheese
  • 1 can water chestnuts , small cubes
  • 1/2  C. diced scallions
  • 1/2  C. diced dill pickles
  • 1/2  C. minced FRESH dill
  • 1/2 C.mayonaise
  • 1/2  C sour cream
  • 1 T. black pepper
  • 1 t.salt
  • 1/2 t. paprika
  • sprig of fresh dill for garnish
  • for non vegetarian – 6 pieces cooked,crumbled bacon,reserve 2 t. for garnish

Mix together:peas,water chestnuts,pickles,dill,pepper, salt and paprika.I prefer to blend the spices in before the wet ingredients so they are evenly distributed.

Add mayonaise,sour crean and cheese. Stir well. If you are using bacon, add that now. Chill for an hour or more. Top with additional paprika, and dill garnish.Bacon as well if you are using it.



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