One day of this summer, I hosted a potluck-style garden lunch for our neighborhood book club. We’d just finished a rather dramatic Southern novel, and I thought it fitting to match the menu to the mood. Everyone brought something: cornbread, peach cobbler, deviled eggs.
I decided on an old-fashioned pea salad—cool, creamy, and loaded with nostalgia. I hadn’t made it in years, but just holding that yellowed recipe card with its faded pen scribbles took me back to church picnics in the 1980s.
Back then, my cousin Linda always brought her version to family reunions. She made it with canned peas, cubes of sharp cheddar, and the crunch of celery seeds—no substitutions allowed. I still remember sitting cross-legged on a quilted blanket, balancing a paper plate full of barbecue and that unmistakable salad next to a sweating cup of sweet tea.
When I made this updated version for the book club, I added bacon and used frozen peas for a fresher pop. A few folks asked for the recipe right away, while others just helped themselves to seconds (and thirds). It was a hit—not just for the flavor but for the feeling it brought.
Short Description
This Classic Southern Pea Salad is a creamy, crunchy, and flavorful side dish made with sweet peas, chopped eggs, bacon, cheese, and a tangy dressing. Perfect for potlucks, picnics, or Sunday dinners.
Key Ingredients
- 1 (16-ounce) package of frozen sweet peas, thawed (or canned peas, drained)
- 2 hard-boiled eggs, chopped
- 4–6 slices of bacon, cooked crisp and crumbled (or 1 cup chopped ham)
- ½ cup chopped green onions (or regular onions)
- 1 cup shredded cheddar cheese (or your preferred cheese)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon celery seeds (or ½ cup chopped celery)
- A sprinkle of cayenne pepper
- ½ cup mayonnaise
- ½ cup sour cream
Tools Needed
- Large mixing bowl
- Small bowl for dressing
- Rubber spatula
- Whisk
- Cutting board and knife
- Measuring spoons and cups
Cooking Instructions
Step 1: Prepare the Base
Place the thawed (and fully drained) peas into a large bowl. Add the chopped hard-boiled eggs, cooked bacon or ham, chopped onions, and shredded cheese.
If you’re using frozen peas, give them a quick rinse under cold water to thaw faster, then drain thoroughly to avoid a watery salad.
Step 2: Add Seasonings
Sprinkle in salt, black pepper, garlic powder, celery seeds (or chopped celery), and a touch of cayenne pepper. Gently toss with your hands or a spatula to evenly distribute the seasonings without crushing the peas.
Step 3: Make the Dressing
In a separate small bowl, whisk together mayonnaise and sour cream until smooth. This duo gives the salad a rich yet tangy flavor without feeling too heavy.
Step 4: Mix It All Together
Pour the dressing over the pea mixture. Use a rubber spatula to gently fold everything together, taking care not to mash the peas. Every ingredient should be evenly coated and well-distributed.
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 1 hour—though 2 to 3 hours is best. This rest time allows the flavors to fully meld. Serve cold and enjoy.
Why You’ll Love This Recipe
Creamy and Crunchy: A perfect mix of textures—tender peas, crisp bacon, and creamy dressing.
Quick to Make: No cooking required beyond boiling eggs and bacon. Great for last-minute gatherings.
Customizable: Easily adapt to dietary needs with ingredient swaps or additions.
Crowd-Pleaser: Familiar, nostalgic flavors that even picky eaters love.
Make-Ahead Friendly: Tastes even better after sitting in the fridge for a few hours.
Mistakes to Avoid & Solutions
Using wet peas:
Problem: A watery salad with diluted flavor.
Solution: Always thaw peas completely and pat them dry with paper towels if needed. Drain canned peas well.
Overmixing the salad:
Problem: Peas get mushy and lose their texture.
Solution: Use a gentle folding motion and a rubber spatula. Don’t stir too hard.
Skipping the chill time:
Problem: Flavors taste separate, and the texture isn’t set.
Solution: Always refrigerate for at least an hour. More time means better flavor.
Too much salt or spice:
Problem: Salad becomes overly salty or spicy.
Solution: Start light with seasonings. You can always add more after it chills.
Not tasting before serving:
Problem: Underseasoned or overly tangy salad.
Solution: Taste before serving and adjust salt, pepper, or cayenne if needed.
Serving and Pairing Suggestions
Perfect Side: Great with BBQ ribs, grilled chicken, or pulled pork sandwiches.
Picnic-Ready: Pack in a cooler for outdoor gatherings or potlucks.
Buffet Style: Serve in a large chilled bowl with a garnish of extra bacon or green onion.
Plated Meal: Add a scoop next to roast chicken, cornbread, and baked beans for a Southern-style dinner.
Fresh Touch: Garnish with dill or parsley for color and a burst of flavor.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
No Freezing: Peas and dairy-based dressings don’t freeze well—avoid freezing.
Serve Cold: This salad is meant to be enjoyed chilled, not reheated.
Stir Before Serving: Give it a gentle toss after refrigeration to redistribute the dressing.
FAQs
1. Can I make this salad a day ahead?
Yes! In fact, it tastes even better the next day after the flavors have melded.
2. Can I use canned peas instead of frozen?
Absolutely. Just drain them well to avoid extra moisture.
3. What can I use instead of bacon?
Cooked chopped ham is a great substitute. Or leave it out entirely for a vegetarian version.
4. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt adds tang and cuts down on fat. Use the same amount.
5. How do I keep the peas from getting mushy?
Handle them gently. Don’t overmix, and make sure they’re well-drained before combining.
Tips & Tricks
Let the eggs cool fully before chopping to prevent a gummy texture.
Use sharp cheddar for a punchier flavor or try smoked gouda for a twist.
Add a splash of apple cider vinegar for an extra tangy boost.
Crumbled cooked pancetta can be swapped in for bacon for a more upscale variation.
Always taste the finished salad before serving—it may need a tiny pinch more salt after chilling.
Recipe Variations
Deviled Egg Style:
Replace the sour cream with additional mayo and add a teaspoon of yellow mustard. It gives the salad a deviled-egg flair.
Southern Ranch Twist:
Add 1 tablespoon of ranch seasoning mix to the dressing. Use shredded Monterey Jack cheese and crumbled sausage for a deeper Southern spin.
No-Dairy Version:
Use a dairy-free mayo and a plant-based sour cream alternative. Skip the cheese or use a vegan variety.
Spicy Kick Version:
Add extra cayenne and a few dashes of hot sauce. Use pepper jack cheese instead of cheddar.
Extra Crunch Version:
Add ½ cup chopped pickles or water chestnuts. The extra texture is refreshing.
Final Thoughts
As I wiped down the table and packed up the leftover salad (not much was left, honestly), I smiled at how such a humble dish could bring so much comfort and conversation. It wasn’t fancy, and it didn’t try to be. But in that mix of peas, eggs, bacon, and creamy dressing was a story—one passed through kitchen tables, picnic blankets, and now my own backyard.
That recipe card I held onto from Linda now lives in my own handwriting, with a few smudges and scribbles of its own. And I like that. Recipes, like friendships and summer gatherings, aren’t meant to stay frozen in time. They’re meant to evolve, to be shared, and to come alive in kitchens just like yours.
Classic Southern Pea Salad
Print ThisIngredients
- 1 (16-ounce) package of frozen sweet peas, thawed (or canned peas, drained)
- 2 hard-boiled eggs, chopped
- 4–6 slices of bacon, cooked crisp and crumbled (or 1 cup chopped ham)
- ½ cup chopped green onions (or regular onions)
- 1 cup shredded cheddar cheese (or your preferred cheese)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon celery seeds (or ½ cup chopped celery)
- A sprinkle of cayenne pepper
- ½ cup mayonnaise
- ½ cup sour cream
Instructions
Step 1: Prepare the Base
Add thawed, well-drained peas to a large bowl. Mix in chopped eggs, bacon or ham, onions, and shredded cheese.
Tip: Rinse frozen peas under cold water to speed thawing, then drain completely.
Step 2: Add Seasonings
Sprinkle in salt, pepper, garlic powder, celery seeds (or chopped celery), and cayenne. Toss gently to combine without breaking the peas.
Step 3: Make the Dressing
Whisk mayonnaise and sour cream in a small bowl until smooth.
Step 4: Mix It All Together
Pour dressing over the pea mixture. Fold gently with a spatula until everything is evenly coated.
Step 5: Chill and Serve
Cover and refrigerate for 1–3 hours. Serve chilled. The flavor improves with time.
