Pea Salad

A holiday favorite in my family for generations. Shown with optional bacon. Serves one if my sister's ex is in the room.

• Petit Pois or New Baby Peas - 1 or 2 cans
• Diced Celery - about equal amount to peas
• Black pepper
• Salt (I use pink Himalayan lately) - no more than a pinch or two, really
• Mayonnaise
• Vinegar - white or rice, a teaspoon or so

Optional

• Minced Garlic - a teaspoon or so to taste
• Diced onion or sliced green onion
• Chopped bacon, cooked to a crisp
• Paprika instead of black pepper (adds a slight brown tinge, but doesn't seem to bother anyone)

1. Drain peas thoroughly.
2. Put peas and celery in medium mixing bowl.
3. Add optional garlic, onion, and/or bacon.
4. Stir in mayonnaise sparingly. A tablespoon at a time.
5. Stir until mixed evenly. Add a little more mayonnaise if it still looks dry. "Oops, that was too much," is what I usually say at this time.
6. Add vinegar and pepper or paprika a pinch at a time. Add a touch of salt if you think it needs it (takes very little and any bacon usually provides enough saltiness.
7. Mix evenly.
8. Drain off excess moisture and serve.