Ingredients
Scale
- 8 slices bacon (10-11 ounces), chopped into bite-sized pieces
- 4 cups frozen peas
- ⅓ cup small diced red onion
- 6 ounces cheddar cheese, diced into small cubes
- 6 tablespoons mayonnaise
- 6 tablespoons sour cream
- 2 tablespoons chopped fresh dill, plus extra for garnish
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon dijon mustard
- ½ teaspoon granulated garlic powder
- ½ teaspoon diamond crystal kosher salt, plus additional to taste
- ¼ teaspoon freshly-ground black pepper, plus additional to taste
Instructions
- Cook the bacon in a large skillet over medium-high heat for about 8 minutes until crispy. Transfer to a paper towel-lined plate to drain.
- Boil unsalted water in a large pot. Add the frozen peas for 1 to 1½ minutes, then transfer to an ice bath to cool. Drain well after a few minutes.
- In a large bowl, combine the cooled peas, bacon, diced red onion, and cheddar cheese. Gently fold to mix without breaking the peas.
- In a separate bowl, whisk together the mayonnaise, sour cream, dill, apple cider vinegar, sugar, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Fold ⅔ of the dressing into the salad to coat well. Keep the remaining dressing covered in the refrigerator. Refrigerate the salad for at least 1 hour, preferably 2 to 4 hours.
- Before serving, mix in the reserved dressing to taste. Adjust seasoning as needed and garnish with extra bacon and fresh dill.
Notes
Ensure the bacon is cooked until crispy for the best texture.
Allow the salad to chill for several hours for the flavors to meld.
Use fresh dill for the best flavor.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.