Print

The BEST Classic Creamy Southern Pea Salad with Bacon and Cheddar

A close-up of creamy pea salad mixed with cheese chunks and topped generously with crispy bacon bits.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, classic Southern pea salad featuring frozen peas, crispy bacon, sharp cheddar, and a tangy, creamy dressing. It is a perfect make-ahead side dish for potlucks, BBQs, or holiday gatherings.

Ingredients

Scale
  • 2 cups frozen sweet peas, thawed
  • 1 cup sharp cheddar cheese, cubed or shredded
  • 6 slices bacon, cooked crisp and crumbled
  • 1/2 cup red onion, finely chopped
  • 1/4 cup green onion (scallions), sliced
  • 2 hard-boiled eggs, chopped (optional)
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Thaw the frozen peas completely. Drain any excess water from the peas.
  2. In a large bowl, combine the thawed peas, cheddar cheese, crumbled bacon, red onion, green onion, and chopped hard-boiled eggs (if using).
  3. In a separate small bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until the dressing is smooth.
  4. Pour the creamy dressing over the pea mixture. Gently fold all ingredients together until everything is evenly coated.
  5. Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving. This allows the flavors to blend.
  6. Taste and adjust seasoning before serving. This salad holds up well for meal planning and tastes great the next day.

Notes

  • For a low-carb option, you can omit the sugar in the dressing.
  • This salad is excellent for entertaining; prepare it up to 24 hours ahead.
  • If you are planning meals for the week, this salad pairs well with simple grilled proteins, similar to what you might find with best meal delivery services.

Nutrition

Find it online: https://www.unfoldrecipes.com/classic-creamy-pea-salad-recipe/