Split Pea Salad
- Total Time
This recipe, originally by Alison Roman, has been adapted from DINING IN for Weight Watchers Magazine.
uncooked green peas¾ cup(s), dried or split
frozen green peas1 ½ cup(s), thawed, or shelled fresh
uncooked reduced fat center cut bacon4 ½ oz, thick-cut, cut into 1/2-inch pieces
uncooked new potato(es)¾ pound(s), small size (golf ball size or smaller), quartered
kosher salt¾ tsp, or to taste
black pepper¼ tsp, freshly ground (or to taste)
white wine vinegar4 tsp, divided
whole-grain mustard2 Tbsp
chives¼ cup(s), coarsely chopped
- Cook dried peas in a large pot of salted boiling water until they’re tender but not yet split, 30-35 minutes; drain and place in a large bowl along with fresh peas.
- Cook bacon in a large skillet over medium heat until crispy and most of the fat has rendered, 8-10 minutes. Using a slotted spoon, transfer bacon to bowl with peas, leaving fat in skillet.
- Add potatoes to same skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes are completely tender and golden brown on all sides, 10-15 minutes. Remove from heat; add 1 Tbsp vinegar and mustard, tossing potatoes to coat and getting any of those awesome bacony potato bits into the mix as possible.
- Scrape everything from the skillet into bowl with peas; add chives. Season with salt and pepper, and toss to combine, adding 1 tsp more vinegar if you like your peas on the tangy side.
- Serving size: 1 c