Sunday, July 10, 2011

Pea Potato Salad

What do you do when you can't decide which salad to make? Answer: You mix em' up into a new awesome salad.  I couldn't decide if I wanted to make Pea and Cheese salad or a bacon potato salad, so I made a way.  It turned out really good, and I will totally make it again.

What you'll need:

6 cups potatoes (6 cups when they are cooked and diced)
6 eggs
1 cup cheddar diced
2 stalks celery diced
1 cup bacon crumbles
1/4 green onion chopped
2 cups frozen peas (not defrosted)

1 cup greek yogurt
1/4 cup mayo
1 tablespoon yellow mustard
2 tablespoons pickle juice
1 teaspoon black pepper
1 teaspoon dried ground mustard
1 tablespoon dried dill
1 teaspoon salt

Removed peas from freezer and set aside to thaw a bit.  (Do not defrost in microwave.  You want them still a little froze to hold together when you mix into salad).  In a large pot, boil potatoes until fork tender.  Place eggs into cold water a second pot and bring to a boil.  Once boiling, time for 15 minutes then run under cold water.  Slice raw bacon into pieces and cook.  Sometimes I like to chop before I cook so I don't have to crumble it up once its cooked.  Scissors work really well to do this.

In a large bowl, add diced potato, celery, bacon, diced cheese and green onion.  Mix up your dressing and pour over salad.  Gently fold into salad until well combined.  Slice eggs and add with peas.  Gently fold those in now.  You want to be as easy as you can to not smash peas, eggs, or cooked potatoes.

There you have it.  A hybrid summer salad that is awesome! Enjoy!

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