Pea salad has been a favorite of mine for, well, just about forever. Not only is this salad super simple to prepare, it is so delicious! Sweet peas, hard-cooked eggs, red onions and bacon all combine with a mayonnaise/yogurt dressing.
I used to think this was a very Southern salad, but I hear tell that people from all over are just as used to seein’ this salad at picnics, church suppers and barbeques.
On occasion, I’ve seen pea salads in the deli sections of grocery stores, but they tend to load it up with a bunch of cheese…and this salad just doesn’t need cheese.
I made it with a combination of mayonnaise and Greek style yogurt instead of the more traditional mixture of mayonnaise and sour cream. I’ve been using Greek style yogurt in SO MANY recipes lately. I make salad dressings with it, I make dips with it, and I made this pea salad with it. It really adds something that sour cream just doesn’t have. I encourage you to try it in your recipes too.
Now, go cook you up some eggs…crisp up some bacon and thaw out a bag of peas! You know you want this…you know you do!
- 1-10 ounce package frozen peas
- ⅓ cup mayonnaise
- ⅓ cup Greek style yogurt
- 6 slices bacon, diced, crisply fried (divided in half)
- 3 tablespoons red onion, diced
- 3 tablespoons celery, diced
- 2 hard-cooked eggs, chopped
- salt and pepper to taste
- Dash garlic powder
- Thaw the peas at room temperature.
- In a medium-sized skillet, add the diced bacon and fry until crisp.
- With a slotted spoon, remove to a paper towel lined bowl.
- Once the peas are thawed, add all the ingredients (except ½ of the crisped bacon) in a bowl.
- Stir to mix.
- Refrigerate until ready to serve.
- When serving, sprinkle with some of the reserved bacon bits.
p.s.: I omitted the celery this time because I was making potato salad too and just didn’t want that much crossover. It really does add a nice crunch…so don’t leave it out when you make yours. P~