Southern Pea Salad
A cool, creamy, and crunchy classic that’s perfect for potlucks, BBQs, or as a side dish with fried chicken! This vintage Southern recipe combines tender peas, crispy bacon, and a tangy-sweet dressing for a crowd-pleasing bite.
Ingredients
For the Salad:
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4 cups fresh or frozen peas (thawed if frozen)
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½ cup red onion, finely diced
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½ cup celery, finely diced
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½ cup cheddar cheese, cubed or shredded
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½ cup crispy bacon, chopped (about 6 slices)
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¼ cup pickled relish (sweet or dill)
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2 hard-boiled eggs, chopped (optional)
For the Dressing:
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½ cup mayonnaise (Duke’s preferred!)
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¼ cup sour cream
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1 tbsp apple cider vinegar
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1 tbsp sugar (adjust to taste)
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
Garnish (Optional):
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Paprika
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Fresh parsley
Instructions
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Prep the Peas:
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If using fresh peas, blanch in boiling water for 2 minutes, then shock in ice water.
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If using frozen peas, thaw completely and pat dry.
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Make the Dressing:
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Whisk together mayonnaise, sour cream, vinegar, sugar, garlic powder, salt, and pepper.
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Combine:
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In a large bowl, gently fold together peas, onion, celery, cheese, bacon, relish, and eggs (if using).
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Pour dressing over and mix until evenly coated.
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Chill & Serve:
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Cover and refrigerate at least 2 hours (overnight is best for flavors to meld).
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Garnish with paprika and parsley before serving.
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Tips for Success
🥓 Bacon Hack: Bake bacon at 400°F (20 mins) for easy crispiness.
🧊 Keep it Cool: Store in the fridge until ready to serve—this salad gets better as it chills!
🌶 Spicy Twist: Add a dash of hot sauce or diced jalapeños.
Variations
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Veggie-Packed: Add diced bell peppers or radishes for extra crunch.
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Lighter Version: Swap mayo for Greek yogurt.
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No Eggs? Skip ’em—still delicious!
This old-school side dish never goes out of style! Who in your family will love it most? 😊 #SouthernCooking #PotluckPerfect
