Description
A deliciously easy recipe for Creamy Southern Pea Salad, perfect for gatherings and potlucks.
Ingredients
- 4 cups frozen green peas, thawed
- 6 slices bacon, cooked and crumbled
- ½ cup sharp cheddar cheese, cut into small cubes
- ½ cup red onion, finely diced
- ⅓ cup celery, finely diced
- ¼ cup chopped fresh parsley
- 2 hard-boiled eggs, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp granulated sugar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Thaw the frozen peas completely and pat them gently with paper towels to remove excess moisture.
- In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth.
- In a large bowl, add the peas, crumbled bacon, cheddar cheese, red onion, celery, parsley, and chopped eggs.
- Pour the dressing over the pea mixture and gently fold everything together until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend and the salad to become nicely chilled.
- Give the salad a gentle stir before serving and add a little extra bacon, cheddar, or parsley on top if desired.
Notes
- Don’t boil the peas—thawed frozen peas stay firmer and give the salad a better texture.
- For extra Southern flavor, use sharp cheddar rather than mild cheddar.
- You can substitute chopped green onions for some or all of the red onion.
- For a slightly lighter dressing, replace half of the mayonnaise with Greek yogurt.
- This salad can be made the day before, making it ideal for gatherings and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg