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.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Additional Time: 1 hour
- Total Time: 1 hour 23 minutes
- Yield: About 6 cups
- Servings: 8 servings
- Category: Side Dish
- Cuisine: American
- Cooking Method: Stovetop
- Difficulty: Easy
What Makes This Recipe Work
- 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.
Tools for This Recipe
- Large saucepan
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board and knife
Ingredient Notes
- ■ Frozen peas are convenient and retain their texture well.
- ■ Bacon provides smoky, salty flavor and crunch; diced ham can be used as a substitute.
- ■ Sharp cheddar gives a stronger cheese flavor; mild cheddar or Colby Jack can be substituted.
- ■ Mayonnaise forms the rich base of the dressing; for a lighter version, replace half with sour cream.
- ■ Apple cider vinegar adds acidity; white wine vinegar can be substituted.
Step-by-Step Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Taste and serve. Stir gently before serving. Taste and adjust the seasoning with a small pinch of salt or pepper if needed. Serve chilled.
Make-Ahead and Storage Notes
- Store Southern Pea Salad in a covered airtight container in the refrigerator for up to 3 days.
- 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.
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.
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.
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
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.
