Classic Southern Pea Salad

Classic Southern Pea Salad is a creamy, crunchy, and colorful side dish that’s been a staple at gatherings and potlucks for generations. Made with sweet green peas, crispy bacon, sharp cheddar, and a tangy dressing, this salad brings the perfect mix of flavor and texture to any table. It’s simple, refreshing, and always gets compliments.

Why You’ll Love This Recipe

I love how quick and easy this salad is to throw together. It’s cold, creamy, and just a little bit tangy, with the smoky crunch of bacon and the bite of red onion to keep things interesting. It’s perfect for summer barbecues, holiday spreads, or even as a make-ahead lunch. The combination of ingredients hits all the right Southern comfort notes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Frozen sweet green peas (thawed but not cooked)

• Cooked bacon, crumbled

• Red onion, finely diced

• Sharp cheddar cheese, cubed or shredded

• Mayonnaise

• Sour cream (optional, for added tanginess)

• Apple cider vinegar or a splash of pickle juice

• Sugar

• Salt and pepper

Directions

1. I start by thawing the peas and patting them dry with a paper towel to remove excess moisture.

2. In a large bowl, I combine the peas, crumbled bacon, diced onion, and cheddar cheese.

3. In a separate bowl, I whisk together mayonnaise, sour cream (if using), a splash of vinegar or pickle juice, sugar, salt, and pepper to make the dressing.

4. I pour the dressing over the pea mixture and gently stir until everything is coated evenly.

5. I cover the bowl and chill the salad for at least 1 hour so the flavors meld.

6. Before serving, I give it one more stir and garnish with extra bacon or cheese if I want to dress it up.

Servings and timing

This recipe makes about 6–8 servings.
It takes around 15 minutes to prep and needs at least 1 hour of chilling time to reach its best flavor and texture.

Variations

• I sometimes add chopped hard-boiled eggs for extra protein and richness.

• Diced celery or green bell pepper adds more crunch and color.

• For a tangy twist, I use dill pickle relish or chopped pickles in the mix.

• I’ve made it with ranch dressing for a different flavor profile, and it works great.

• Greek yogurt can replace some or all of the mayo for a lighter option.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. This salad is best served cold, and I give it a quick stir before serving again. I don’t recommend freezing it, as the texture of the peas and dressing doesn’t hold up.

FAQs

Do I need to cook the peas?

No, I just thaw them. Cooking makes them too soft. I like them firm and slightly sweet, just as they are after thawing.

Can I use canned peas instead of frozen?

I’ve tried it, but canned peas are much softer and tend to get mushy. Frozen peas hold their shape and texture better.

Can I make this salad ahead of time?

Yes, I usually make it several hours ahead or the night before. It gives the flavors time to come together.

What’s the best cheese to use?

Sharp cheddar is my go-to for its bold flavor, but mild cheddar or Colby-Jack also work well.

Is this salad gluten-free?

Yes, as long as I check that the bacon and other ingredients are gluten-free, this dish is naturally gluten-free.

Conclusion

Classic Southern Pea Salad is one of those timeless recipes that’s simple, tasty, and always welcome at the table. I love its cool, creamy texture and the contrast of sweet peas with savory bacon and cheese. Whether I’m feeding a crowd or making it just for myself, it’s a Southern classic I never get tired of.

Print