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At our family get-togethers, this Southern pea salad is a must. It mixes creamy, crunchy, and savory flavors that everyone reaches for at potlucks or Sunday meals.
I was nervous bringing this to my husband’s family reunion. After tasting it, his grandma told me it beat her version. That’s the kind of Southern praise that made me part of the family.
What You Need
- Green onions: Milder than regular ones so they don’t overpower the peas
- Bacon: Crispy and smoky, this adds a great punch of flavor
- Sour cream: Adds a nice tang to balance the mayo
- Black pepper: Freshly ground makes all the difference here
- Cayenne pepper: Just a pinch to brighten the taste without heat
- Salt: To bring out all the other flavors
- Celery seeds: Classic Southern taste without the crunch of real celery
- Mayonnaise: Use a good brand for creamy dressing
- Hard boiled eggs: Adds protein and richness
- Shredded cheddar cheese: Scattered throughout for bursts of savory flavor
- Frozen sweet peas: Thawed and drained so the salad doesn’t get soggy
- Garlic powder: Gives a subtle, gentle flavor without fresh garlic’s bite
How to Make It
- Mix the Base:
- Start with the drained peas in a bowl. Fold in the chopped eggs gently so they don’t get mashed, keeping little flecks of white and yellow. Sprinkle in crumbled bacon or ham evenly. Toss in the green onions and shredded cheese carefully to avoid crushing the tender peas.
- Season It Right:
- Add the black pepper, salt, garlic powder, celery seeds, and just a tiny bit of cayenne. Give everything a good stir so all flavors spread throughout, but don’t overmix.
- Make the Dressing:
- Whisk mayo and sour cream in a separate bowl until smooth and creamy with no streaks. This helps the dressing spread evenly without clumps.
- Bring It Together:
- Pour the dressing over your pea mix and fold gently so you don’t mash the peas. Cover tightly with plastic wrap and chill for at least an hour. Overnight is better since it lets the flavors settle and the dressing thicken a bit.
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The celery seeds are my little trick in this salad. Grandma swore by them instead of fresh celery because they add all the flavor without messing with the creamy texture. I keep a jar just for this dish. Their smell always takes me back to her kitchen.
Keeping It Fresh
You can keep this pea salad in the fridge up to three days in a sealed container. The tastes get better after a day or so, which makes it great for planning meals ahead. If any liquid separates, just stir it gently before serving.
Fun Twists
Bacon is classic here, but some folks like diced ham instead for a softer, less smoky taste. You can toss in chopped bell peppers for some color and crunch. Swapping shredded Monterey Jack cheese works too if you want something milder. Some church cookbooks add a spoonful of sweet pickle relish, which gives a nice little zing against all the savory flavors.
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How to Serve
This salad goes great with Southern staples like barbecued ribs, country ham, or fried chicken. Chill it in summer to cool down spicy grilled meat meals. It adds a fresh green burst at holiday dinners, and the servings look cute served in lettuce cups for something a bit fancy.
Southern Roots
Pea salad has been a Southern favorite for generations. Back when canned and preserved foods were kitchen must-haves, this was a go-to side. Though restaurants now offer fancy takes, this homestyle version is what you find at churches and family reunions across the South. In my husband’s family, Easter or Fourth of July wouldn’t be the same without it. It’s been passed down through at least four generations with hardly any tweaks.
Frequently Asked Questions
- → Can I swap frozen peas for canned?
Sure, just drain and rinse canned peas well before adding them in.
- → What’s a good swap for bacon?
Try diced ham or skip the meat if you want it vegetarian.
- → How’s this best served?
Keep it cold. It’s perfect for barbecues, potlucks, or family dinners.
- → Can I prep this early?
Yeah, you can make it a day before and chill it to help flavors mix well.
- → Which cheese fits best here?
Sharp cheddar’s the usual pick, but any shredded cheese works fine.