Southern Pea Salad with Bacon
A creamy, crunchy Southern pea salad featuring tender peas, crispy bacon, cheddar cheese, and a tangy dressing, perfect for BBQs, potlucks, or easy weeknight sides.
Equipment
- 1 large skillet for cooking bacon
- 1 large mixing bowl for assembling salad
- 1 bowl for mixing dressing
Ingredients
- 4 cups frozen peas thawed
- 8 to 10 slices bacon
- 1/2 cup diced red onion
- 1 cup shredded cheddar cheese
- 1/2 cup diced celery optional
- 1/4 cup chopped fresh parsley optional
- 1/2 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar or lemon juice
- 1 to 2 teaspoons sugar optional
- Salt and black pepper to taste
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels, then crumble once cooled, reserving some bacon drippings if desired.
- Whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar or lemon juice, sugar if using, salt, and black pepper until smooth to make the dressing.
- In a large mixing bowl, combine thawed peas, diced red onion, diced celery if using, shredded cheddar cheese, and crumbled bacon.
- Pour dressing over the pea mixture and gently toss until everything is evenly coated.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature as a side dish for grilled meats, sandwiches, or roasted dishes.
Notes
- Adjust sugar or vinegar for perfect creaminess and tang balance.
- Swap cheddar for pepper jack or colby cheese variations.
- Add chopped bell peppers or hard-boiled eggs for extra texture.
- Keeps well refrigerated for 2 to 3 days.