ENGLISH PEA POTATO SALAD WITH OPTIONAL BACON

English Pea Potato Salad with Optional Bacon image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 11

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1 1/2 to 2 pounds baby red potatoes (scrubbed and unpeeled)
1 1/2 cups frozen peas (thawed and drained if necessary)
1 cup cubed medium or sharp cheddar cheese (1/2-inch cube (4 ounces))
1/4 cup finely chopped red onion
1/3 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
Additional salt and black pepper to taste
6 slices thick-cut bacon (diced, cooked until crisp, and drained)
6 slices thick-cut bacon (diced, cooked until crisp, and drained)

Steps:

Bring a large pot of water to a boil. Add the potatoes and return to a boil. Cook until potatoes are fork-tender, about 15 minutes. Drain and return potatoes to pan, filling with cold water and ice to cool the potatoes. Let sit for a minute or two and then drain. Allow potatoes to cool to room temperature.
Place cooled potatoes in a large bowl and add peas, cheese, red onion, and bacon if you're making a full-on meaty version.
In a small bowl, whisk together the mayonnaise, lemon juice, kosher salt, and freshly ground black pepper. Pour over the veggies and gently toss until all ingredients are coated. Taste and add additional salt and pepper if desired.
If adding bacon to half, remove half of the salad to its own bowl and stir the bacon into half. Or, a little easier, just serve the bacon alongside for optional topping.