Southern Pea Salad Classic: A Comfort Food Favorite Made Easy

Have you ever wondered how something as simple as peas could steal the spotlight at a Southern table?

If you’ve ever tasted a chilled bowl of Southern Pea Salad, you already know the answer. It’s creamy, crunchy, savory, and sweet—all in one spoonful. This classic dish is a staple at potlucks, Sunday suppers, and holiday feasts across the South. But the real surprise? It’s incredibly easy to make and even easier to love.

What Makes This Southern Pea Salad So Special?

This isn’t your average side salad.

What sets this version apart is the blend of humble ingredients that work together to create something comforting and crave-worthy.

You’ve got tender peas, creamy dressing, salty bacon, sharp cheddar, and the zesty bite of onions—all finished with Southern-seasoned love.

Total Time: 15 minutes prep + 1 hour chill
Active Time: 15 minutes
Difficulty: Super Easy
Servings: 6–8 generous portions

Whether you’re hosting a backyard BBQ or meal prepping for the week, this salad belongs on your table.

Essential Ingredients (and Why They Matter)

Each ingredient adds something unique. Here’s what you need—and how to make it your own:

Sweet peas (16 oz bag, frozen or canned): The star of the show! Their tender bite and subtle sweetness are key
Substitute: Use fresh peas if in season, but blanch them briefly first

Hard-boiled eggs (2, chopped): Adds richness, texture, and a protein boost
Variation: Use just egg whites for a lighter option

Bacon or ham (optional, 1 cup): Brings savory, smoky flavor. Totally optional, but highly recommended
Vegetarian swap: Smoked almonds or crispy tempeh bits

Green onions (1/2 cup): Mild, zesty flavor and crunch
Alternative: Use red or sweet onions for a stronger bite

Cheddar cheese (1 cup, shredded): Adds sharp creaminess and Southern flair
Switch it up: Try pepper jack for heat or Swiss for a mild twist

Salt (1/2 tsp) & black pepper (1/4 tsp): Base seasoning for balance

Garlic powder (1/4 tsp): Subtle savory depth

Celery seeds (1/2 tsp) or chopped celery (1/2 cup): Adds crunch and classic salad flavor

Cayenne pepper (dash): Just enough to make your taste buds perk up

Mayonnaise (1/2 cup): Creamy base for the dressing

Sour cream (1/2 cup): Adds tanginess and balances the mayo

Step-by-Step Instructions (With Pro Tips)

1. Prepare the Base
In a large bowl, add:
16 oz thawed peas (or drained canned peas)
2 chopped hard-boiled eggs
4–6 slices cooked bacon or 1 cup chopped ham
1/2 cup chopped green onions
1 cup shredded cheddar cheese

Pro Tip: If using frozen peas, thaw them by placing in a colander and running cold water over them for 2–3 minutes. Drain well

2. Add the Seasoning
Sprinkle over:
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp celery seeds (or 1/2 cup chopped celery)
A light dash of cayenne pepper

Pro Tip: Stir gently with a spatula so the peas don’t get mashed

3. Make the Creamy Dressing
In a small bowl, whisk together:
1/2 cup mayonnaise
1/2 cup sour cream

Mix until smooth and creamy

4. Combine and Chill
Pour dressing over the pea mixture and gently toss until fully coated
Cover the bowl and refrigerate for at least 1 hour to let the flavors meld

How to Assemble & Serve It Beautifully

Once chilled, give it a light stir to redistribute the dressing

Serve options:
In a vintage glass bowl for that Southern charm
Spoon it onto a bed of lettuce for a fresher presentation
Top with extra bacon crumbles or a sprinkle of paprika

Add a sprig of parsley or sliced cherry tomatoes for a pop of color

Storage & Make-Ahead Tips

This salad holds up beautifully

Refrigerate: Store in an airtight container for up to 3 days
Make-ahead: Prepare everything the night before. Just stir before serving
Avoid freezing: The mayo-based dressing won’t hold texture after thawing

Pro Tip: If storing, keep toppings like bacon separate to maintain crunch

3 Creative Recipe Variations

Low-Carb Southern Pea Salad
Swap peas with chopped broccoli florets or diced zucchini. Keep the same dressing

Spicy Jalapeño Twist
Add 1 finely chopped jalapeño and swap cheddar for pepper jack cheese

Ranch-Style Version
Replace garlic powder and celery seed with 1 tablespoon of ranch seasoning mix for a crowd-pleasing classic

Final Thoughts: A Side Dish You’ll Make Again and Again

Southern Pea Salad Classic is more than a recipe—it’s a tradition

It’s fast, fresh, and customizable, making it ideal for nearly any meal or occasion

From summer BBQs to holiday spreads, it brings flavor, texture, and a whole lot of Southern charm to the table

Try it once, and you’ll be hooked
Share your twist in the comments, or pass this recipe along to a friend who loves comfort food

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Frequently Asked Questions (FAQs)

Can I use canned peas instead of frozen?
Yes! Just be sure to drain and rinse them well to remove excess salt and prevent sogginess

Is this recipe gluten-free?
Yes, it’s naturally gluten-free! Just double-check your mayo and bacon brand to be safe

What’s the best mayo for this recipe?
Duke’s is a Southern favorite, but any good-quality mayo will work

Can I use Greek yogurt instead of sour cream?
Absolutely! It’ll give a tangy, protein-packed boost to the dressing

How do I keep the salad from being watery?
Drain peas well and pat dry if needed. Also, don’t add dressing too far in advance

What meals pair well with pea salad?
Fried chicken, pulled pork, baked ham, grilled burgers, or a simple sandwich spread—it’s versatile

How do I make it vegan?
Use vegan mayo and dairy-free sour cream, and skip the bacon or sub with smoky tempeh

Can I prep this ahead for a party?
Yes! Just mix everything (except bacon) and refrigerate. Add bacon and stir before serving

What other add-ins can I try?
Chopped pickles, diced bell pepper, pimento cheese, or chopped nuts for crunch