Classic Southern Pea Salad

This hearty Southern Pea Salad has been my go-to potluck dish for years. The combination of sweet peas with savory bacon, eggs, and cheese creates that perfect balance of flavors that reminds me of carefree summer gatherings on the porch.

I first brought this salad to my husband's family reunion in Georgia and now it's requested at every single gathering. There's something about this humble pea salad that brings people together around the table like nothing else.

Ingredients

• Frozen sweet peas: these are the star of the show with their natural sweetness and pop of freshness
• Hard boiled eggs: add richness and protein making this more substantial
• Bacon: brings that irresistible smoky flavor that makes everything better
• Green onions: provide a mild onion flavor without overpowering the delicate peas
• Shredded cheddar cheese: adds creamy texture and savory depth
• Black pepper: freshly ground offers the best flavor punch
• Salt: enhances all the other flavors in the dish
• Garlic powder: gives subtle aromatic notes throughout
• Celery seeds: provide that distinctive flavor that's quintessentially Southern
• Cayenne pepper: just a touch for warmth without heat
• Mayonnaise: creates the creamy base that brings everything together
• Sour cream: adds tanginess that balances the richness of the mayo

Step-by-Step Instructions

Combine the base ingredients:

Place thawed sweet peas in a large mixing bowl and add chopped hard boiled eggs, crumbled bacon, chopped green onions, and shredded cheese. The key is ensuring your peas are completely thawed and drained well to prevent a watery salad. If using frozen peas a quick rinse under cool water speeds up the thawing process.

Add the seasonings:

Sprinkle in the salt, pepper, garlic powder, celery seeds, and cayenne. Take time to distribute these evenly throughout the mixture as proper seasoning is what elevates this simple salad to something special. I find using my hands to gently toss everything ensures the best distribution.

Create the dressing:

Whisk together mayonnaise and sour cream in a separate small bowl until completely smooth. The combination of these two ingredients creates a perfect balance between richness and tanginess that coats the salad beautifully without being heavy.

Combine everything:

Pour the dressing over the pea mixture and fold gently with a rubber spatula. The goal is to coat everything evenly without crushing the delicate peas. Take your time with this step as gentle folding preserves the texture of each ingredient.

Chill thoroughly:

Cover the bowl and refrigerate for at least one hour but preferably two to three hours. This resting time is crucial as it allows the flavors to meld together and the dressing to penetrate the ingredients. The salad actually tastes even better the next day.

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The celery seeds are my secret weapon in this recipe. My grandmother always insisted on them rather than fresh celery because they distribute that distinctive flavor throughout every bite without changing the texture. When I make this salad I always think of her kitchen with its checkered curtains and the way she would taste and adjust seasonings until everything was just right.

Storage Tips

This pea salad keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop overnight making it perfect for meal prep. I often make a double batch on Sunday for easy side dishes throughout the week. If you notice the salad becoming a bit dry after storage simply stir in a tablespoon of sour cream to refresh the consistency before serving.

Customizing Your Pea Salad

One of the beauties of Southern pea salad is its adaptability. For a sweeter version try adding 1/4 cup finely diced red bell pepper which adds beautiful color contrast too. If you prefer more texture chop in a stalk of celery instead of using celery seeds. For a tangier profile substitute dill pickle relish for some of the sour cream. My mother in law always adds a tablespoon of pickle juice to her version and the bright acidity really makes the flavors pop.

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Serving Suggestions

This versatile salad complements so many Southern classics. Serve alongside fried chicken, buttermilk biscuits, or country ham for a traditional Sunday dinner. It's particularly perfect with barbecue as the creamy texture provides wonderful contrast to smoky grilled meats. For a light lunch, serve a scoop over butter lettuce with sliced tomatoes on the side. During summer months I love to pack this in mason jars for picnics since it stands up well to travel and doesn't wilt in the heat.

Frequently Asked Questions

→ Can I use canned peas instead of frozen peas?

Yes, canned peas are a great substitute for frozen peas. Ensure you drain them properly to avoid excess moisture in the salad.

→ What other meats can I use besides bacon?

You can use cooked and chopped ham, turkey, or even shredded chicken as alternatives to bacon.

→ Can I make this salad ahead of time?

Yes, this salad can be made a day ahead and stored in the refrigerator. In fact, the flavors meld together better with time.

→ Can I substitute mayonnaise and sour cream with other ingredients?

For a lighter version, you can use Greek yogurt in place of mayonnaise and sour cream. Adjust the seasonings to taste.

→ How can I make this salad spicier?

To add more heat, increase the cayenne pepper or sprinkle some red pepper flakes into the salad.

→ Is it necessary to refrigerate the salad before serving?

Refrigerating the salad is recommended so the flavors can blend and develop for a more delicious result.