Cold Southern Pea Salad
Creamy, crunchy Cold Southern Pea Salad with bacon, cheddar cheese, and sweet peas in a tangy dressing. Perfect summer picnic side dish.
Equipment
- Large mixing bowl
- Colander
- Skillet for bacon
Ingredients
- 32 ounces frozen green peas thawed and drained
- 8 slices bacon cooked crisp and crumbled
- 1 cup sharp cheddar cheese cut into small cubes
- 1/2 cup red onion finely chopped
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large hard-boiled eggs chopped, optional
- 2 tablespoons fresh parsley or green onions for garnish
Instructions
- Place frozen green peas in a colander and run cold water over them for about 1 minute until just thawed. Drain well and pat dry with paper towels.
- In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, black pepper, and garlic powder until smooth and well combined.
- Add the drained peas, crumbled bacon, cubed cheddar cheese, chopped red onion, and hard-boiled eggs if using to the bowl with the dressing.
- Gently fold everything together until evenly coated with the dressing, being careful not to mush the peas.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and salad to chill properly.
- Give salad a good stir before serving and garnish with fresh parsley or green onions.
Notes
- >For best results, use frozen peas rather than canned for better texture
>Cut cheese into cubes instead of shredding for better distribution
>Cook bacon until very crispy for best texture in salad
>Can be made up to 24 hours ahead, add bacon just before serving