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This creamy classic Southern pea salad is the ultimate side for picnics and Sunday dinners in my house. The mix of tender peas, smoky bacon, and sharp cheddar wrapped in a tangy mayo—sour cream dressing is the flavor of my childhood summers.
When I first made this for a family reunion everyone wanted the recipe. My uncle still calls each summer to make sure I bring it again. It is always one of the first dishes gone from the buffet.
Ingredients
- Sweet peas: Look for plump bright green peas that taste sweet and tender. I use frozen but canned peas work in a pinch. Just drain canned peas well.
- Hard—boiled eggs: Give a creamy base and extra protein. They should be fully cooked with bright yellow yolks.
- Bacon or ham: Adds smoky crunch or savory flavor. Use thick cut bacon for best results or leftover baked ham if you have it.
- Green onions or regular onions: Bring a mild bite and sweetness. Choose crisp stalks with bright green tops.
- Shredded cheddar cheese or any melty cheese: Brings salty tang and body. Use sharp cheddar for bold flavor or try Colby jack.
- Black pepper: Brings gentle heat. Crack it fresh for a punchier taste.
- Salt: Enhances the natural flavors. Taste before adding more if your bacon or cheese is salty.
- Garlic powder: Gives a savory background. Choose a fresh jar for best flavor.
- Celery seeds or chopped celery: Add crunch and herbal zip. If you swap for fresh celery chop it very fine.
- Cayenne pepper: Creates mild warmth. Add more if you want a kick.
- Mayonnaise: For creaminess. Pick a real egg mayo for best texture and flavor.
- Sour cream: Lightens the dressing and adds tang. Plain Greek yogurt is a fine substitute.
Instructions
- Prep the Base:
- Combine thawed peas, chopped hard boiled eggs, bacon or ham, green onions, and shredded cheese in a large bowl. Make sure the peas are completely thawed and gently patted dry so the dressing can really cling.
- Add the Seasonings:
- Sprinkle the black pepper, salt, garlic powder, celery seeds or chopped celery, and cayenne evenly over the mixture. Use your hands or a large spoon to toss gently so every pea gets coated.
- Mix the Dressing:
- In a separate small bowl blend the mayonnaise and sour cream until totally smooth. This makes the final salad creamy without breaking up the peas.
- Dress the Salad:
- Pour the dressing over the pea mixture. Use a large spatula to fold everything together very gently so the peas stay whole and the cheese stays fluffy.
- Chill and Serve:
- Cover and refrigerate the salad for at least one hour. This is key for letting the flavors meld and the texture get extra creamy. Serve straight from the fridge for best flavor.
For me sharp cheddar always steals the show in this salad. The tangy flavor is why my family never lets me swap it out. Even at my grandma’s table we used the good cheese. From backyard meals to holiday spreads it is my touchstone flavor for this recipe.
Storage and Make—Ahead Tips
Store leftovers in an airtight container in the fridge for up to three days. I give it a good stir before serving again and sometimes add a squeeze of lemon to perk it up. Avoid freezing as the dressing turns watery and peas become mushy.
Ingredient Swaps and Substitutions
You can swap in diced ham for bacon or use turkey bacon if you want it lighter. For the dressing try half plain Greek yogurt or use all yogurt for a lighter touch. Red onion can sub for green onion and mozzarella or Colby jack work if you are short on cheddar.
What To Serve With Southern Pea Salad
I love it beside barbecue chicken or pulled pork since the creaminess balances smoky meat. It also works with fried chicken picnics or as part of a holiday buffet at Easter or Thanksgiving. Add it to a baked potato bar or serve as a cool side for spicy grilled sausages.
The Southern Story
Pea salad is deeply rooted in southern community cookouts and church gatherings. It is the kind of simple comfort food that generations have brought to reunions using whatever was fresh or frugal at the time. Even today it travels well and stands proud beside fried chicken on every southern buffet.
Seasonal Twists
Stir in diced summer tomatoes for extra freshness. Try chopped fresh herbs like dill or parsley in spring. Swap cheddar for smoked gouda or pepper jack to make it feel brand new.
Success Stories
Last year my neighbor made this for a July Fourth block party and it disappeared before the burgers hit the grill. More than one person asked for the recipe by the end of the night. It proves pea salad is classic for a reason.
Freezer Meal Conversion
I do not recommend freezing this dish. The delicate dressing and peas lose their texture and the result will not be as tasty. Keep it in the fridge and eat within a few days for best results.
This recipe is always a favorite at gatherings and never fails to impress. Enjoy a bite of southern comfort any time of year.
Recipe FAQs
- → Can I use canned peas instead of frozen?
Yes, canned peas can be substituted for frozen. Drain well before mixing to prevent excess moisture.
- → Is there a substitute for bacon in this dish?
Chopped cooked ham or omitting the bacon entirely are good options for a different flavor profile.
- → How long should the salad chill before serving?
Chilling for at least one hour is recommended for the best melding of flavors.
- → Can other cheeses be used?
Yes, feel free to use your favorite cheese such as Monterey Jack or mozzarella instead of cheddar.
- → What can I use as a dressing alternative?
Greek yogurt can be used in place of sour cream, and light mayonnaise is also an option.