Description
This Southern Pea Salad Classic is a creamy, crunchy, and savory side dish made with sweet peas, bacon, cheese, and a tangy dressing. It’s a staple at potlucks and BBQs across the South—and it comes together in minutes.
Ingredients
Scale
- 1 (16 oz) bag frozen sweet peas, thawed or 1 (16 oz) can peas, drained
- 2 hard-boiled eggs, chopped
- 4–6 slices cooked bacon or 1 cup chopped ham
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon celery seeds or 1/2 cup chopped celery
- Dash of cayenne pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
Instructions
- In a large bowl, combine peas, chopped eggs, bacon or ham, green onions, and shredded cheddar cheese.
- Sprinkle salt, black pepper, garlic powder, celery seeds or celery, and a dash of cayenne over the mixture. Stir gently.
- In a separate bowl, whisk together mayonnaise and sour cream until smooth.
- Pour the dressing over the salad and toss gently until evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, stir lightly and garnish with extra bacon, paprika, or chopped parsley if desired.
Notes
- Thaw frozen peas under cold running water and drain well to prevent sogginess.
- Use red onion or sweet onion if preferred over green onion.
- Greek yogurt can be substituted for sour cream for extra protein.
- To keep bacon crispy, store it separately and add before serving.
- Best enjoyed chilled and within 3 days of preparation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 85 mg
