To make cold pea salad, begin by mixing 1/3 cup of sour cream, 1 tablespoon of mayonnaise, 1 tablespoon of white vinegar, salt and pepper to form the dressing. Put 4 cups of frozen peas, almost completely thawed, into a mixing bowl, and stir in 2/3 cups of dressing.
Mix the dressing and peas until the peas are fully coated. Stir in 8 cooked and chopped pieces of bacon. Thinly slice 1/2 of a red onion and add to the mixture. Add in 6 ounces of cubed cheddar or American cheese and 3 tablespoons of fresh minced parsley. Stir all of these ingredients until completely combined.
Cover the dish with plastic wrap and refrigerate for two to four hours. Also refrigerate the remaining dressing. Before serving, add in the remaining dressing, and garnish with additional minced parsley. Alternatively, season the salad with paprika instead of parsley. For best results, allow the flavors to meld during refrigeration for at least two hours or up to three days before serving.
To make Paula Deen's garden pea salad, mix together 1 can of drained peas, 1/4 cup of chopped onion and 2 hard-boiled eggs in a large serving bowl. Mix in 2 to 3 tablespoons of mayonnaise to combine and coat the peas. Add salt and pepper to taste. Add chopped pimento for color if desired.