Kincaid’s pea salad has a way of sneaking onto menus at popular spots like Ryan’s Grill and Restaurants Unlimited and sticking around for good reason. This side salad isn’t your ordinary green mix—it’s a crunchy, creamy nod to summer flavors that somehow manages to be both simple and satisfying.
The secret to this Broadway pea salad recipe is its blend of tender baby peas, crisp snow peas, water chestnuts, and a creamy dressing made with mayo and sour cream, balanced with salty bacon and a touch of onion. It’s the kind of salad that pairs perfectly with grilled meats or stands proudly as a light lunch all on its own.
If you’ve ever wondered what makes Kincaid’s pea salad so beloved, it’s the fresh textures mixed with just enough tang and crunch to keep every bite interesting. This recipe nails those flavors without overcomplicating things—just straight-up deliciousness you’ll want on your table. 🥗🥓
Ingredients List & Step-By-Step Instructions For kincaid’s pea salad recipe
This salad blends fresh and crunchy veggies with creamy dressing and a touch of savory bacon. The ingredients come together in easy steps, combining thawed frozen peas, crisp celery, red onion, and a bright dressing with mayo and sour cream. Adding crunchy water chestnuts and snow peas gives it a nice snap 🍽️.
| Ingredient | Quantity |
|---|---|
| Frozen baby peas, thawed | 1 (16-ounce) package |
| Snow peas, strings removed | 1/4 cup |
| Water chestnuts, diced | 1 can (about 5 ounces) |
| Red onion, chopped | 2 tablespoons |
| Bacon, cooked crisp & chopped | 3 strips |
| Mayonnaise | 1/4 cup |
| Sour cream | 1/4 cup |
| Sugar | 1 teaspoon |
| Kosher salt | 1/2 teaspoon |
| White pepper | 1/2 teaspoon |
Step 1
Start by thawing the frozen baby peas. No need to cook further—they’re flash-steamed before freezing and will keep a slight snap. While peas thaw, cook three bacon strips until crisp, then chop them into bite-sized pieces 🥓.
Next, prep the veggies. Chop the red onion finely; this adds a sharp crunch. Dice the water chestnuts and remove snow pea strings before slicing. Keep everything ready for mixing to keep the salad fresh-like a breeze 🍃.
Step 2
In a big bowl, toss together the thawed peas, snow peas, water chestnuts, red onion, and the bacon pieces. This mix combines smooth, crunchy, and smoky textures. It’s already tempting, but hold on—we’re just warming up 🍴.
Step 3
Make the dressing by whisking 1/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon white pepper until smooth. Pour this creamy mix over the salad and stir gently to coat every bit.
Refrigerate for at least 30 minutes. This chilling time lets flavors mingle, like old friends catching up at a summer picnic. Serve cold, and watch it disappear fast! 😋🥗
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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