Introduction
Have you ever wondered why the classic southern pea salad reigns supreme at cook-outs and holiday tables ? With the focus keyword “southern pea salad recipe” woven in right from the start, today I’m taking you into a side dish that defies the notion that salads must be light or leafy. This creamy-crunchy delight packed with sweet peas, cheddar, bacon (or ham), and a tangy mayo-sour-cream dressing delivers comfort food in salad form. In fact, this version has roots stretching across decades of Southern tradition — making it not just a dish, but a crowd-pleaser with heritage. The
By the end of this post you’ll have clear instructions to craft this “Southern pea salad recipe” with ease, plus data-driven tips, healthier tweaks, and serving ideas to make it your own.
Ingredients List
Here’s everything you’ll need for a generous recipe (~6–8 servings). Use the substitutions offered to tailor it for dietary needs or what’s in your pantry.
| Ingredient | Quantity | Substitution / Variation |
|---|---|---|
| Frozen sweet peas (thawed) | 1 (16-ounce) package | Canned peas (drained) – note texture will differ |
| Hard-boiled eggs (chopped) | 2 eggs | Omit for vegan version or use tofu “egg” scramble |
| Bacon, cooked crisp & crumbled | 4-6 slices OR 1 cup ham chopped | Vegetarian: use smoked tempeh or omit meat entirely |
| Green onions (chopped) | ½ cup | Regular onion (finely chopped) if preferred |
| Shredded cheddar cheese | 1 cup | Use your favourite cheese (colby-jack, gouda) |
| Black pepper | ¼ teaspoon | Freshly ground pepper for stronger flavour |
| Salt | ½ teaspoon | Sea salt or kosher salt to taste |
| Garlic powder | ¼ teaspoon | Freshly minced garlic (½ clove) for more aroma |
| Celery seeds OR chopped celery | ½ teaspoon seeds or ½ cup celery | Swap for chopped celery and crushed flax for crunch |
| Sprinkle of cayenne pepper | To taste | Smoked paprika for milder heat |
| Mayonnaise | ½ cup | Greek yogurt or light mayo for lower fat |
| Sour cream | ½ cup | Plain Greek yogurt for lighter version |
Visualise this: bright green peas bursting under a creamy dressing, flecks of bacon and cheddar melting into the mix, and the gentle bite of celery seeds or crunch of celery providing texture. That’s the heart of this southern pea salad recipe.
Timing
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Preparation time: ~15 minutes — trimming, chopping, mixing.
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Chill time / Set-up time: ~2 hours (to allow flavours to meld)
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Total time: ~2 h 15 min
Compared to some heavy side-dishes and casseroles that take 60 + minutes, this version completes in ~65-70% less time, making it a smart choice for potlucks or weeknight make-ahead.
Because the bulk of the work is mixing and chilling, you can even prep it the day before to save time on serving day.
Step-by-Step Instructions
Step 1: Prep the Core Ingredients
Begin by thawing the frozen sweet peas—place them in a colander and rinse briefly under cold water to defrost and drain any excess moisture. Hard-boil the eggs ahead, cool and chop. Cook the bacon until crisp, then crumble (or chop the ham if using).
Pro tip: For extra texture, reserve some bacon crumbles and a bit of shredded cheese to sprinkle on top just before serving — readers of classic pea salad blogs note that this visual finish elevates presentation.
Step 2: Chop the Add-Ins
Chop the green onions (or regular onion), measure the shredded cheddar cheese, and if using celery seeds or chopped celery, prep it now. This ensures all the components are ready and your mixing is smooth and fast.
Step 3: Make the Creamy Dressing
In a mixing bowl, whisk together the mayonnaise, sour cream, garlic powder, salt, pepper, and celery seeds (or chopped celery). Add cayenne pepper if you like a mild kick. This creamy base is what transforms the salad from simple peas to a flavour-packed side.
Step 4: Combine Everything
In a large bowl, add the thawed peas, chopped eggs, crumbled bacon or ham, green onions, shredded cheddar, and your dressing. Gently fold the mixture until all items are evenly coated. Be mindful not to mush the peas — you want them intact to retain texture. Sources emphasise that peas in this salad should be crisp and not soggy.
Step 5: Chill & Serve
Cover the bowl and refrigerate for at least 2 hours (or up to overnight) to allow flavours to meld and the dressing to set. Before serving, give it a gentle stir and garnish with reserved bacon crumbles or cheese.
Pro tip: Chilling overnight enhances flavour integration — many Southern-style versions recommend this for the best taste.
Nutritional Information
Here’s an approximate nutritional overview for one portion (assuming 8 servings from this batch):
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Calories: ~300–350 kcal
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Protein: ~10–12 g
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Carbohydrates: ~15–18 g
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Fat: ~22–25 g (with ~8-10 g saturated fat)
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Sodium: ~650-800 mg
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Fiber: ~2–3 g
These values reflect the rich dressing and cheese/bacon content. Note: lighter versions (using Greek yogurt in place of mayo or omitting bacon) can reduce calories and saturated fat by ~20-30%. Data from similar pea-salad recipes confirms that substituting lighter mayo/yogurt yields meaningful reductions in fat load.
Healthier Alternatives for the Recipe
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Swap mayonnaise for plain Greek yogurt (or ½ mayo + ½ yogurt) to cut fat while preserving creaminess.
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Use low-fat sour cream or more yogurt instead of full-fat sour cream.
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Replace bacon with turkey bacon, or omit entirely to make it vegetarian; add smoked chickpeas or chopped nuts (like toasted pecans) for crunch.
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Use reduced-fat cheddar or mix in part mozzarella for lower saturated fat.
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Add more veggies — e.g., throw in diced bell peppers, cucumber, or shredded carrots to boost fiber and micronutrients without much added calories.
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For a lighter carb option, reduce the cheese portion and increase peas and green onion — the flavour still holds.
These changes allow the classic southern pea salad recipe to fit into lighter eating plans without sacrificing its beloved texture or crowd-pleaser status.
Serving Suggestions
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Serve chilled alongside grilled chicken, pulled pork, or BBQ ribs — the creaminess of the salad complements savoury mains superbly. Sources identify pea salad as a staple at Southern cook-outs and holiday feasts.
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For buffet-style serving, present in a large glass bowl and top with extra cheddar and bacon for visual appeal.
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As a vibrant side for brunch, place the salad atop butter-lettuce leaves to create individual lettuce-cup servings — perfect for a casual gathering.
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Excellent for potlucks: transport in a sealed container, keep chilled until serving, and stir just before loading into serving dish.
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For a picnic twist, pack the salad and grilled skewers, and serve outdoors — its texture holds better than potato-based salads in warm weather.
Common Mistakes to Avoid
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Using canned peas without draining/thawing properly: This leads to mushy texture. Many Southern cooking sources recommend frozen peas thawed and drained for best bite.
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Skipping the chill time: If served immediately, the dressing may feel loose and flavours less integrated — letting it rest enhances depth.
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Over-mixing the peas: Gentle folding prevents crushing the peas and maintains contrast between creamy and crunchy.
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Under-seasoning: Because mayonnaise/sour cream are mild, adding salt, pepper, garlic powder and celery seeds (or celery) is key to flavour balance.
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Serving too warm: This salad tastes best cold — allowing it to sit at room temperature too long can soften textures and hide freshness.
Storing Tips for the Recipe
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Store in an airtight container in the refrigerator for up to 3–4 days. Flavours continue to develop, but after that the texture may begin to degrade.
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If transporting to a picnic or potluck, chill in a cooler until ready to serve and stir just before plating.
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Do not freeze this salad: the mayonnaise-sour-cream dressing will separate and become watery or grainy once thawed.
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To prep ahead: cook bacon and hard-boil eggs a day ahead, chop onions/cheese, and assemble the following day—makes final mixing swift.
Conclusion
This southern pea salad recipe combines creamy indulgence with crunchy texture, making it an effortless favourite for gatherings, cook-outs, or even weeknight dinners when you want something quick yet flavorful. With frozen peas, simple mix-ins, and a dressing that ties everything together, you’ll have a side dish that both tastes and looks terrific. Try it soon, leave your feedback in the comments, share your variations, and don’t forget to subscribe for more simple, data-driven recipe posts. Enjoy, and happy cooking!
FAQs
Q: Can I use canned peas instead of frozen?
A: Yes — you can use canned peas, but they must be well-drained and you may lose a bit of crisp texture compared to thawed frozen peas.
Q: Is this pea salad suitable for vegetarians?
A: Absolutely. Simply omit bacon/ham and optionally add smoked chickpeas, nuts or extra vegetables. The flavour remains rich and satisfying.
Q: Can I make this salad in advance?
A: Yes, you can assemble it a day ahead and refrigerate — it actually benefits from resting overnight so the flavours meld nicely.
Q: How do I reduce the calories/fat in this salad?
A: Use plain Greek yogurt in place of mayonnaise or sour cream, choose reduced-fat cheddar, and omit bacon or swap with turkey bacon. These changes can reduce fat content notably without compromising taste.
Q: What’s the best way to serve this salad at a gathering?
A: Serve it in a large bowl, garnish with extra bacon or cheese, keep chilled until just before serving, and provide a large spoon so it layers well. It pairs nicely with grilled meats, sandwiches, or even alone as a hearty side.
Classic Southern Pea Salad: A Creamy, Crunchy Crowd-Pleaser
Equipment
- Mixing bowl
- Whisk
- Colander
- Refrigerator
Ingredients
Main Ingredients
- 1 package (16 oz) frozen sweet peas, thawed or canned peas, drained
- 2 hard-boiled eggs, chopped omit for vegan version or use tofu scramble
- 4–6 slices bacon, cooked crisp & crumbled or 1 cup ham, chopped; vegetarian: use smoked tempeh or omit
- 1/2 cup green onions, chopped or regular onion finely chopped
- 1 cup shredded cheddar cheese use your favorite cheese such as Colby-Jack or Gouda
Seasonings
- 1/4 tsp black pepper freshly ground for stronger flavor
- 1/2 tsp salt sea salt or kosher salt to taste
- 1/4 tsp garlic powder or ½ clove fresh minced garlic
- 1/2 tsp celery seeds or ½ cup chopped celery for texture
- cayenne pepper to taste; substitute smoked paprika for milder heat
Dressing
- 1/2 cup mayonnaise use Greek yogurt or light mayo for lower fat
- 1/2 cup sour cream plain Greek yogurt for lighter version
Instructions
- Step 1: Prep the Core Ingredients – Thaw the frozen peas in a colander under cold water. Hard-boil, cool, and chop the eggs. Cook bacon until crisp and crumble, or chop ham if using. Reserve some bacon and cheese for garnish.
- Step 2: Chop the Add-Ins – Chop the green onions (or onion) and prep the celery or celery seeds. Measure shredded cheese for easy mixing.
- Step 3: Make the Creamy Dressing – In a bowl, whisk together mayonnaise, sour cream, garlic powder, salt, pepper, and celery seeds (or celery). Add cayenne pepper or smoked paprika to taste.
- Step 4: Combine Everything – In a large bowl, add peas, chopped eggs, bacon or ham, green onions, and cheese. Pour in dressing and gently fold to coat without mashing peas.
- Step 5: Chill & Serve – Cover and refrigerate for at least 2 hours (up to overnight). Before serving, stir gently and garnish with reserved bacon or cheese.
