55 minutes
A hearty salad featuring tender split peas, crisp bacon, and flavorful new potatoes tossed with white wine vinegar and whole-grain mustard.
1. Cook Dried Green Peas
Cook the dried peas in a large pot of salted water. Simmer for about 30 to 35 minutes, until they are tender but still holding their shape.
2. Fry the Bacon
Fry the bacon pieces in a large skillet over medium heat for 8 to 10 minutes, until they are crisp. Transfer the bacon to a bowl, leaving the bacon fat in the skillet.
3. Cook the Potatoes
Add the quartered potatoes to the skillet with the reserved bacon fat. Season with salt and black pepper. Cook for 10 to 15 minutes until tender and golden. Toss with white wine vinegar and whole-grain mustard.
4. Combine and Season the Salad
In a large bowl, combine the cooked peas, bacon, and potatoes. Sprinkle with chopped chives, season with additional salt and pepper, and toss gently. Add more vinegar if desired.
Soak the peas for a few hours or overnight to reduce cooking time and achieve a better texture, akin to perfectly cooked al dente pasta. Use a gentle simmer to prevent bursting and retain some bite in the salad.
Serve the salad at room temperature to allow flavors to meld without being muted by cold or washed out by heat.
Use apple cider vinegar, white wine vinegar, or fresh lemon juice to cut through the starchiness of peas. Add acidity towards the end of cooking or just before serving to preserve sharpness and brightness.
Create a smooth, balanced dressing by whisking olive oil with mustard and vinegar, and add a dash of sweetener like honey or maple syrup to balance flavors.
Begin by sweating finely diced onions, garlic, and possibly mirepoix (carrots and celery) before adding your peas. These aromatics build a savory flavor base that can be left in or removed based on texture preference.
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