Southern Pea Salad

Southern Pea Salad brings sweet peas, smoky bacon, sharp cheddar, crisp celery, red onion, and tender eggs together. A tangy, lightly sweet dressing coats every bite without weighing the salad down. Frozen peas keep their bright flavor and pleasant bite, while sour cream lightens the mayonnaise. Meanwhile, Dijon mustard and apple cider vinegar balance the richness, and fresh chives add a clean finish.

This easy make-ahead salad gets even better after a short chill, giving all those savory flavors time to settle together. It feels familiar enough for family gatherings, yet polished enough for a holiday table. Serve it beside barbecue, fried chicken, sandwiches, or other favorite Southern dishes. Best of all, it comes together quickly with everyday ingredients and no cooking beyond the bacon and eggs.

Recipe Yield: 8 servings

INGREDIENTS

20 oz frozen petite sweet peas
8 slices thick-cut bacon
4 large hard-boiled eggs, peeled (3 coarsely chopped and 1 quartered)
1 cup sharp cheddar cheese, freshly shredded
1/2 cup celery, finely diced
1/3 cup red onion, finely diced
2 tbsp fresh chives, chopped
1/2 cup mayonnaise
1/2 cup full-fat sour cream
1 tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp honey
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper, plus more for serving
1/4 tsp kosher salt
1/4 tsp smoked paprika

INSTRUCTIONS

1. Cook the bacon:
Cook the bacon in a skillet over medium heat, turning as needed, until crisp, about 8–12 minutes. Transfer to a paper towel-lined plate and let cool completely before chopping.

2. Prepare the peas:
Check the package directions. If the package permits thawing for cold use, thaw the peas in the refrigerator. Otherwise, cook them using the shortest recommended package time, then immediately transfer them to ice water. Drain thoroughly and gently blot very dry.

3. Make the dressing:
Whisk the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, garlic powder, black pepper, salt, and smoked paprika until smooth.

4. Assemble the salad:
Combine the cold peas, cheddar, celery, red onion, chives, and three chopped eggs in a large bowl. Add the dressing and gently fold until evenly coated.

5. Chill the salad:
Cover and refrigerate for at least 1 hour or up to 4 hours, allowing the dressing to thicken and the flavors to develop.

6. Finish and serve:
Gently stir the salad, then fold in three-quarters of the chopped bacon. Top with the quartered egg, remaining bacon, and additional black pepper before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Keep the peas firm: If cooking is required by the package, use the shortest recommended time and cool the peas immediately so they retain their bright color and pleasant bite.
• Dry the peas thoroughly: Excess moisture is the main cause of watery pea salad. Drain and blot the peas well before adding the dressing.
• Cool the bacon completely: Warm bacon can soften the cheddar and loosen the creamy dressing. Add it shortly before serving for the best crispness.
• Use freshly shredded cheddar: Cheese grated from a block has fuller flavor and blends into the salad more naturally than pre-shredded cheese.
• Make it ahead strategically: Assemble and chill the salad up to four hours ahead, but keep the bacon separate until serving. Refrigerate leftovers promptly and enjoy within three days.