Creamy Southern Pea Salad Classic 🥗
A true Southern comfort side dish—cool, creamy, and packed with flavor. This pea salad is a classic recipe perfect for barbecues, potlucks, holiday tables, or any meal where you want something refreshing yet hearty. With tender peas, smoky bacon, boiled eggs, and a creamy dressing, it’s a dish that will disappear quickly.
Ingredients
- 1 (16-oz) package frozen peas, thawed (or use canned, drained)
- 2 hard-boiled eggs, chopped
- 4–6 strips cooked bacon, crumbled (or 1 cup chopped cooked ham)
- ½ cup chopped green onions (or regular onion if preferred)
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon sugar (optional, for balance)
- Salt and black pepper to taste
Instructions
- Prepare the peas: If using frozen peas, thaw them by placing in a colander under cold running water. Drain well and pat dry with a paper towel.
- Cook the bacon: Fry or bake until crisp, then crumble into small pieces. If substituting ham, chop into small cubes.
- Mix the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar (or lemon juice), and sugar if using. Season with a little salt and pepper.
- Combine the salad: In a large mixing bowl, gently fold together peas, chopped eggs, bacon (or ham), green onions, and shredded cheddar cheese.
- Add dressing: Pour the creamy mixture over the salad and stir until everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together.
Tips for the Best Southern Pea Salad
- Chill time matters: Letting the salad rest in the fridge enhances the flavors and gives it that classic creamy texture.
- Make it lighter: Use Greek yogurt in place of sour cream, or light mayo for fewer calories.
- Crunch factor: Add diced celery or chopped pickles for extra bite.
- Protein boost: Add extra ham or even grilled chicken chunks for a heartier version.
Serving Suggestions
This creamy pea salad pairs perfectly with barbecue ribs, fried chicken, baked ham, or grilled burgers. It’s also a refreshing side dish for Easter, Christmas, Thanksgiving, or Sunday dinner. Serve cold in a big bowl with a sprinkle of fresh parsley or extra crumbled bacon on top for garnish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again, as the dressing may settle. This salad is best enjoyed cold and should not be frozen.