Southern Pea Salad is a creamy, crunchy side dish made with sweet green peas, sharp cheddar cheese, crisp bacon, red onion, and a tangy mayonnaise-based dressing. The combination of cool, tender peas and salty, smoky bacon makes it a natural fit for summer cookouts, potlucks, and holiday meals.
This version comes together without cooking the salad itself, making it an easy make-ahead side. Chilling it before serving gives the flavors time to blend while keeping the peas crisp and fresh.
Why This Recipe Works
- Frozen peas are briefly cooked and cooled so they become tender while retaining their fresh color and shape.
- Sharp cheddar adds richness and contrast to the sweet peas and creamy dressing.
- Crisp bacon provides salty, smoky flavor and a crunchy texture.
- Red onion adds a sharp bite that balances the creamy mayonnaise dressing.
- Chilling before serving allows the flavors to meld without making the salad complicated to prepare.
Equipment Needed
- Large saucepan
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board and knife
Ingredients List
Salad
- 4 cups frozen green peas — about 600 g — thawed
- 6 slices bacon — about 170 g — cooked until crisp and chopped
- 1 cup sharp cheddar cheese, cut into small cubes — about 115 g
- 1/3 cup finely diced red onion — about 55 g
- 2 tablespoons chopped fresh parsley — about 8 g — optional
Dressing
- 1/2 cup mayonnaise — 120 g
- 1/4 cup sour cream — 60 g
- 1 tablespoon apple cider vinegar — 15 mL
- 1 teaspoon granulated sugar — 4 g
- 1/2 teaspoon kosher salt — 3 g
- 1/4 teaspoon black pepper — 0.5 g
Ingredient Notes and Substitutions
- Green peas: Frozen peas are convenient and retain their texture well. Fresh peas can be used when available, but cooking time may vary depending on their size and tenderness.
- Bacon: Bacon provides smoky, salty flavor and crunch. Cooked diced ham can replace it, although the salad will be less crisp and smoky.
- Sharp cheddar: Sharp cheddar gives the creamy salad a stronger cheese flavor. Mild cheddar or Colby Jack can be substituted for a softer flavor.
- Mayonnaise: Mayonnaise forms the rich base of the dressing. For a lighter dressing, replace half of it with additional sour cream, although the dressing will be tangier and less rich.
- Apple cider vinegar: Vinegar adds acidity that keeps the creamy dressing from tasting heavy. White wine vinegar can be substituted with a similar result.
Step-by-Step Instructions
Step 1: Cook and cool the peas.
Bring a large saucepan of water to a boil over medium-high heat. Add the frozen peas and cook for 2–3 minutes, just until heated through and tender-crisp. Drain immediately in a colander and rinse under cold water until completely cool. Drain well.
Step 2: Prepare the bacon.
Cook the bacon in a skillet over medium heat until browned and crisp, about 6–8 minutes. Transfer it to a paper towel-lined plate to drain, then chop into small pieces. Let it cool completely before adding it to the salad.
Step 3: Make the dressing.
In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and black pepper. The dressing should be smooth, creamy, and lightly tangy.
Step 4: Combine the salad ingredients.
Place the cooled peas, chopped bacon, cheddar cubes, and diced red onion in a large mixing bowl. Add the optional parsley.
Step 5: Add the dressing.
Pour the dressing over the pea mixture and fold gently with a spatula until the peas and other ingredients are evenly coated. Avoid vigorous stirring, which can crush the peas.
Step 6: Chill.
Cover the bowl and refrigerate for at least 1 hour. This gives the dressing time to coat the ingredients and allows the flavors to blend.
Step 7: Taste and serve.
Stir gently before serving. Taste and adjust the seasoning with a small pinch of salt or pepper if needed. Serve chilled.
Storage, Freezing, and Make-Ahead Instructions
- Store Southern Pea Salad in a covered airtight container in the refrigerator for up to 3 days. Keep it chilled and return leftovers to the refrigerator promptly after serving.
- For the best texture, reserve some of the cooked bacon and stir it in just before serving. The salad is ideal for making ahead because the flavors improve as it chills.
- Freezing is not recommended. The peas can become watery and the mayonnaise-based dressing may separate after thawing.
FAQ
Can I make Southern Pea Salad ahead of time?
Yes. Prepare the salad up to 1 day ahead and refrigerate it in a covered container. For the best bacon texture, reserve some bacon to add shortly before serving.
Can I use canned peas instead of frozen peas?
You can, but frozen peas generally provide better color and texture. If using canned peas, drain and rinse them very well before adding them to the salad, and skip the boiling step.
Can I use fresh peas?
Yes. Fresh peas can be used instead of frozen peas. Briefly cook them until tender-crisp, then cool them completely before assembling the salad.
Why is my pea salad watery?
The most common cause is excess moisture on the peas. Drain and cool them thoroughly before mixing, and avoid adding warm peas to the dressing.
How long does Southern Pea Salad last?
Keep it refrigerated in an airtight container for up to 3 days. Stir gently before serving if the dressing has settled.
Ingredients
Method
- Bring a large saucepan of water to a boil over medium-high heat. Add the frozen peas and cook for 2–3 minutes, just until heated through and tender-crisp. Drain immediately in a colander and rinse under cold water until completely cool. Drain well.
- Cook the bacon in a skillet over medium heat until browned and crisp, about 6–8 minutes. Transfer it to a paper towel-lined plate to drain, then chop into small pieces. Let it cool completely before adding it to the salad.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and black pepper. The dressing should be smooth, creamy, and lightly tangy.
- Place the cooled peas, chopped bacon, cheddar cubes, and diced red onion in a large mixing bowl. Add the optional parsley.
- Pour the dressing over the pea mixture and fold gently with a spatula until the peas and other ingredients are evenly coated. Avoid vigorous stirring, which can crush the peas.
- Cover the bowl and refrigerate for at least 1 hour. This gives the dressing time to coat the ingredients and allows the flavors to blend.
- Stir gently before serving: Taste and adjust the seasoning with a small pinch of salt or pepper if needed. Serve chilled.
