Split Pea Salad

4
Total Time
1 hr 25 min
Prep
25 min
Cook
1 hr
Serves
6
Difficulty
Easy
This recipe, originally by Alison Roman, has been adapted from DINING IN for WW Magazine.

Ingredients

uncooked green peas

¾ cup(s), dried or split

frozen green peas

1½ cup(s), thawed, or shelled fresh

uncooked reduced fat center cut bacon

4½ 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 salt

¾ tsp, or to taste

black pepper

¼ tsp, freshly ground (or to taste)

white wine vinegar

4 tsp, divided

whole-grain mustard

2 Tbsp

chives

¼ cup(s), coarsely chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 c

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