This simple potato salad boasts sweet emerald peas, creamy cheddar cubes, zingy red onions, and tender baby red potatoes tossed with light, lemony mayo sauce. Serve with crisp bacon bits for optional topping (or just stir bacon into half for the meat-eaters). Don't forget to set the peas out to thaw a couple of hours before starting!
Yield: 6
Ingredients
1 1/2 to 2poundsbaby red potatoesscrubbed and unpeeled
1 1/2cupsfrozen peasthawed and drained if necessary
1cupcubed medium or sharp cheddar cheese1/2-inch cube (4 ounces)
1/4cupfinely chopped red onion
1/3cupmayonnaise
1tablespoonfreshly squeezed lemon juice
1/4teaspoonkosher salt
Freshly ground black pepper
Additional salt and black pepper to taste
If making a half veggie/half meat-eater version, add:
6slicesthick-cut bacondiced, cooked until crisp, and drained
If making a full-on meaty version, add:
6slicesthick-cut bacondiced, cooked until crisp, and drained
Instructions
Bring a large pot of water to a boil. Add the potatoes and return to a boil. Cook until potatoes are fork-tender, about 15 minutes. Drain and return potatoes to pan, filling with cold water and ice to cool the potatoes. Let sit for a minute or two and then drain. Allow potatoes to cool to room temperature.
Place cooled potatoes in a large bowl and add peas, cheese, red onion, and bacon if you're making a full-on meaty version.
In a small bowl, whisk together the mayonnaise, lemon juice, kosher salt, and freshly ground black pepper. Pour over the veggies and gently toss until all ingredients are coated. Taste and add additional salt and pepper if desired.
If adding bacon to half, remove half of the salad to its own bowl and stir the bacon into half. Or, a little easier, just serve the bacon alongside for optional topping.