Split Pea Salad

By KeyIngredient

Ingredients

• 3/4 c dried green peas, or split peas
• 1 1/2 cups thawed frozen peas
• 4 1/2 oz. thick cut bacon, sliced into 1/2 inch pieces
• 3/4 lb. small new potatoes, golf-ball size or smaller, quartered
• 3/4 tsp kosher salt
• 1/4 tsp. black pepper
• 4 tsp. whit wine vinegar
• 2 T whole grain mustared
• 1/4 cup chives, coarsely chopped

Details

Servings 6

Preparation

Step 1

1. Cook dried peas in a large pot of salted boiling water until they're tender but not yet split - 30 -35 min.; drain and place in a large bowl along with the fresh peas

2. Cook bacon until crisp; transfer to bowl with peas

3. Add potatoes to same skillet - cook, stirring occasionally until they are completely tender and golden brown on all sides. Remove from heat

4. Add 3 tsp vinegar and mustard to pan, tossing potatoes to coat and getting as many of the bacony potato bits into the mix as possible.

5. Scrape everything from the skillet into the bowl with the peas; add chives. Season with salt and pepper and toss to combine.

Add 1 tsp more vinegar if you like your peas on the tangy side