I love how simple and satisfying this Irish Pea Salad is. It’s the kind of dish I can toss together in minutes, yet it always feels special. The combination of crisp celery, sweet red bell pepper, sharp cheddar cheese, and creamy dressing hits every note—sweet, savory, tangy, and crunchy. It works as a refreshing side next to grilled meats, baked dishes, or even on its own for a light lunch. I especially enjoy making it for potlucks or family dinners because everyone, even those who claim they don’t like peas, end up asking for seconds.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
frozen peas, thawed
diced cheddar cheese
chopped celery
chopped red bell pepper
finely chopped red onion
mayonnaise
sour cream
apple cider vinegar
sugar
salt and black pepper
Directions
In a large mixing bowl, I combine the thawed peas, diced cheddar cheese, chopped celery, red bell pepper, and finely chopped red onion.
In a separate small bowl, I whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until the dressing is smooth and creamy.
I pour the dressing over the pea mixture and gently toss everything together until it’s evenly coated.
I cover the bowl and refrigerate the salad for at least one hour. This gives the flavors time to meld and the peas to chill properly.
Just before serving, I give the salad another gentle stir and it’s ready to go.
Servings and timing
This recipe yields about 6 to 8 servings. It only takes 10 to 15 minutes to prepare, plus at least an hour of chilling time. I like to make it ahead and let it sit in the fridge, which makes it even more convenient for busy days or entertaining.
Variations
When I want to switch things up, I sometimes add diced ham or crispy bacon bits for extra heartiness. If I’m making it for kids or anyone who prefers milder flavors, I use green onions instead of red onions. For a healthier version, I swap the sour cream for plain Greek yogurt and sometimes use light mayo. And if I have fresh herbs on hand, I like to mix in chopped parsley or dill for added brightness. Occasionally, I change up the cheese—Monterey Jack or mozzarella works great for a gentler flavor.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. The salad stays crisp and flavorful, especially if I give it a quick stir before serving again. I don’t reheat this salad—it’s meant to be served cold and keeps its refreshing texture best that way.
FAQs
Can I use canned peas instead of frozen?
I don’t recommend it. Canned peas tend to be too soft and can make the salad mushy. I always stick with frozen peas and thaw them—they hold their shape and texture better.
How far in advance can I make this salad?
I usually make it a day in advance. It holds up well overnight in the fridge and the flavors get even better as it chills.
Can I make this salad dairy-free?
Yes, I use dairy-free mayo and a plant-based sour cream alternative when I need a dairy-free option. Just be sure to check the texture and seasoning before serving.
What goes well with Irish Pea Salad?
I love serving it with grilled chicken, baked ham, or a hearty meatloaf. It also pairs nicely with sandwiches or alongside a bowl of soup for a lighter meal.
How do I thaw frozen peas quickly?
I usually place them in a colander and run cold water over them for a few minutes. Then I drain them well and pat them dry before using in the salad.
Conclusion
Irish Pea Salad is a nostalgic, comforting, and easy side dish that I keep coming back to. Whether I’m serving it at a family dinner, a spring picnic, or a holiday gathering, it’s always a success. With its creamy dressing and crisp, colorful ingredients, it delivers big flavor with little effort—and even the pea skeptics in my life can’t resist it.
