Golden Corral Pea Salad Recipe
We’ve made this pea salad more times than we can count, and let us tell you-it’s always a hit. We’ve tested, tasted, and tweaked it so you don’t have to. If you’re looking for the exact Golden Corral-style flavor, you’re in the right place.
Ingredients
- 4 cups frozen peas
- 4 oz sharp cheddar cheese shredded or diced pea-sized
- ¼ cup cooked bacon crumbled, bits or strips – your call!
- ½ red onion diced or thinly sliced
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried dill optional, but highly recommended!
Instructions
- Place the frozen peas in a microwave-safe bowl and heat in 90-second increments, stirring in between, until thawed. This usually takes about 3 to 4½ minutes. Don’t worry if they get a bit warm-just let them cool slightly before moving on.You want them thawed, not hot. Lukewarm is just fine.
- Shred 4 oz of sharp cheddar using the large side of a box grater, or dice it into small, pea-sized cubes. Stir it into the cooled peas.
- Add ¼ cup of cooked and crumbled bacon to the mix. Use what you have-freshly baked, store-bought, or even bacon bits.
- Finely dice ½ of a red onion and add it in. Thinly sliced is fine, but dicing helps keep everything bite-sized and balanced.No need to dirty another bowl unless you want to-just add everything right in with the peas. Mix in:MayoSour creamApple cider vinegarSalt and pepperDried dill (if using)Stir until the dressing evenly coats every bite.
- Cover the bowl and refrigerate for at least 1 hour. This lets the flavors meld and the salad firm up a bit.
Video
Notes
Store the pea salad in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the texture of the peas and dressing will change. This salad is best served cold-no reheating needed. If you’ve held back the bacon for crispiness, stir it in just before serving for the perfect crunch.