Classic Creamy Pea Salad is an irresistible comfort food side dish for any occasion. Sweet peas, bacon, cheese, and onion tossed in a vibrant creamy dressing make this sweet and savory salad recipe a fantastic choice for cookouts, potlucks, and holiday buffets.
My easy Tomato Cucumber Salad, Deviled Egg Pasta Salad, and Spaghetti Salad are go-to recipes for easy family meals!
In This Post
It’s no secret that I love classic recipes. Lately, I’ve been making skillet fried corn, creamy pimento cheese, and Southern ambrosia Salad. My family loves these traditional dishes, but there’s one that I recall with such fondness that it’s hard for me to forget.
This is where my Classic Green Pea Salad comes in. I can’t tell you all the good memories of Sunday lunches and covered dish suppers where this salad was served. Now, when I serve this cool salad, I spoon up a big helping, just like I did when I was a kid, and savor every single bite.
What Is Pea Salad?
- Served cold, this salad is made with simple ingredients elevated by a sweet, zesty, and creamy dressing.
- This salad is ready to go in one dish and is perfect for making ahead of time! Just pop it in the fridge until you’re ready to enjoy it.
- It’s a traditional holiday side dish for Easter, Thanksgiving, and Christmas celebrations, and one you’ve got to make for any family gathering.
Ingredients Details
- Frozen Green Peas – use high-quality peas, thawed and drained. I like to use English peas that you can easily find in the grocery store.
- Bacon – cooked, and chopped.
- Cheddar Cheese – purchase by the block and cube yourself to prevent the caking agent found in bagged, pre-shredded cheese.
- Red Onion – adds a nice kick of flavor without being spicy.
- Mayonnaise – the creaminess added by mayo is one-of-a-kind.
- Sour Cream – added for extra flavor and texture.
- White Vinegar – balances out the flavors, but I wouldn’t use apple cider vinegar as its flavor profile is too strong.
- Sugar – provides a sweet kick without being too overpowering.
- Salt and Pepper
Variations And Additions
- Sliced water chestnuts add a satisfying crunch and toasted pecans can be added for additional texture and nutty flavor. Mix them into the salad just before serving to maintain their crunchiness.
- For a little extra protein, try adding in chopped hard-boiled eggs.
- This salad is delicious with jarred pimento peppers for color and sweetness.
- Feel free to experiment with ranch dressing or green goddess dressing.
How To Make My Homemade Pea Salad Recipe
- Add mayonnaise, sour cream, salt, pepper, and vinegar to a small bowl.
- Whisk together the ingredients to make the dressing.
- Add the thawed peas, cheese, cooked bacon, and red onion to a bowl.
- Pour the dressing over the salad, toss, then chill until ready to serve.
Donya’s Success Tips
- Choose high-quality ingredients: Because this salad is so simple, use the best ingredients possible.
- Thaw and drain the peas: If you’re using frozen peas, thaw and drain them well to prevent excess moisture from watering down the salad.
- Cook bacon to perfection: Cook it until it’s just crisp before chopping and adding it to the salad.
- Allow time for flavors to meld: For the best flavor for this simple salad, let the pea salad chill in the refrigerator for at least an hour, allowing the ingredients to combine and develop fully.
Commonly Asked Questions
Yes, you can use canned peas, but drain them well before adding them to the salad. However, frozen peas generally have a better texture and a sweeter taste.
Absolutely! In fact, making the salad ahead of time allows the flavors to meld together. Just cover and refrigerate it until you’re ready to serve.
Yes, you can substitute bacon with other proteins, such as chopped ham, turkey bacon, or even roasted nuts, for a vegetarian option.
Classic pea salad typically uses cheddar cheese, but can use Monterey Jack, Colby, or crumbled feta for a tangy bite.
To store leftovers, place them in an airtight container in the fridge for 3-4 days. Just give it a good stir before serving to mix in the dressing that will have settled in the bottom of the container.
Serving Ideas
Chilled Pea Salad is the perfect summer side served with grilled BBQ chicken, or flank steak. For the holidays, with brown sugar mustard baked ham or roasted turkey and scalloped potatoes, it’s an ideal make-ahead dish.
More Easy Salad Recipes You’ll Love
If you tried this Easy Classic Pea Salad Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 32 oz bag green peas, thawed
- ½ cup red onion chopped
- ¾ cup sharp cheddar cheese – cubed
- ¾ cup bacon – crumbled (about 5 slices, cooked)
- ¼ cup mayonnaise – NOT salad dressing
- ¼ cup sour cream
- 1 tablespoon white wine vinegar
- 1 tablspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- To a medium size bowl, add mayonnaise, sour cream, vinegar, sugar, salt and pepper. Whisk together. Add peas, bacon, cheese and onion. Gently toss together. Cover and chill in refrigerator 3 to 5 hours.
- Remove from fridge, toss, adjust seasoning if necessary and serve.
Video
Notes
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Green Pea Salad will stay fresh for up to 3-4 days when stored in an airtight container in the refrigerator. Just give it a good stir before serving to mix in the dressing that will have settled in the bottom of the container.
Nutrition
Timeless Traditions: Southern Recipes to Make, Share, and Love
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Cheryl
We love it! I added the chestnut slices and roasted pecans per your suggestion and it is definitely on our rotation now. Thank you.
Stephanie Odell
I’m glad you enjoyed it, Cheryl! Thank you for the rating! ~Donya
Pat Nugent
Perfect. I add about 3 tbl of mild Texas Two Corn Salsa by Culinary Tours. It goes right along with your sweet and savory ideas. Match made in heaven.
Jim
This looks yummy. When I do make it I will try adding a .5 tsp. of Cumin and 2 tsp. of mustard. Also a 1tbsp of lemon juice. I find adding these ingredients to my dressings brightens them up. (Taste and if too sour just add a touch more sugar)
LIN
Have always only used can peas………….le seur are the best 🙂 and being from the South, only EVER used mayo….& I think an addition now with a squeeze of lemon would do it some justice. bacon, yes. little onion, yes, little cheese, yes thinking some cherry tomatoes would be great………….. I GOT THE COVID COOKING BLUES AND DREAMING UP THINGS ! 😀
keep up the good work, LOVE YA DONYA! 😉
-LIN FROM MISSISSIPPI IN CALIFORNIA NOW
Edna
I love this salad but I have always added boiled eggs chopped…
Donya
Hey there Edna!
I’m so glad you’ve been enjoying this recipe, that sounds like a delicious addition to the salad! Thank you so much for you support!
Have a great rest of your day!
~Donya
Twee
Great recipe! I also added some jarred pimento- family loved it!
Donya
Hey there!
Thank you so much for this phenomenal rating, I am so happy to hear y’all enjoyed these recipes! If you ever have any questions feel free to ask, I appreciate your support!
~Donya
Granny Jean
I am so excited to make this as soon as I can get to town to buy a few ingredients. Never seem to find any salad nowadays that doesn’t have cucumbers or celery. My husband will eat neither and I am not too crazy about celery.
Thanks so much for posting. By the way I am 75 years old, so you can teach an old dog new tricks when it comes to cooking.
Hey Granny Jean!
I hope you like the recipe. I must say, we love it. I am tickled that you reached out and I hope you’ll keep me posted.
Have a wonderful day,
~Donya