introduction
Creamy Southern Pea Salad is a delightful and refreshing dish that combines a variety of textures and flavors. This vibrant salad is perfect for summer picnics, backyard barbecues, or as a side dish for any meal. With its blend of sweet peas, crispy bacon, and creamy dressing, this salad is sure to win everyone over.
why make this recipe
There are many reasons to make Creamy Southern Pea Salad. It’s quick to prepare, can be made ahead of time, and lasts well in the fridge. This recipe is also versatile, allowing you to tweak it to match your preferences. Whether you’re cooking for a family gathering or just a weeknight dinner, this salad brings a comforting touch to your plate.
how to make Creamy Southern Pea Salad
Ingredients :
- 18 oz peas (I use Birds Eye frozen petite peas)
- 2 eggs (hard-boiled and diced into 1/2-inch pieces)
- 7 slices bacon (cooked until crispy and crumbled)
- 1/2 cup onion
- 1 cup cheddar (sharp variety provides a bolder flavor)
- 1/2 cup celery
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 dash cayenne
- 1 pinch smoked paprika
- 1/2 cup mayonnaise (I prefer Hellmann’s for a creamier texture)
- 1/2 cup sour cream (use Daisy for a thick and smooth consistency)
Directions :
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Start by hard-boiling the eggs if you haven’t already—place them in a pot of cold water, bring to a boil, then remove from heat. Let them sit covered for 10 minutes before cooling and dicing into 1/2-inch pieces.
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While the eggs cook, cook the bacon in a skillet over medium-high heat until crispy, about 8–10 minutes. Transfer the bacon to a paper towel-lined plate and crumble once cooled.
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Thaw the frozen peas by running them under cold water in a colander for 2–3 minutes, then drain thoroughly to prevent excess water from making the salad soggy.
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Dice the onion into small, uniform pieces (about 1/4-inch) and chop the celery into similar-sized pieces. This ensures even distribution throughout the salad.
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In a small bowl, whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika. Combining dry seasonings separately helps avoid clumping.
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In a large bowl, combine the drained peas, diced eggs, crumbled bacon, diced onion, celery, and the sharp cheddar cheese. Add the seasoning blend and toss gently to coat everything evenly.
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In a separate small bowl, whisk together the mayonnaise and sour cream until smooth. Pour the dressing over the pea mixture and fold gently with a rubber spatula until everything is evenly coated.
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Transfer the salad to a serving bowl or storage container and refrigerate for at least 2 hours before serving. This resting time lets the flavors meld together beautifully.
how to serve Creamy Southern Pea Salad
Creamy Southern Pea Salad can be served chilled or at room temperature. It pairs wonderfully with grilled meats and can be a star side dish at any gathering. For an extra touch, garnish with a sprinkle of extra smoked paprika or fresh herbs before serving.
how to store Creamy Southern Pea Salad
Store any leftovers in an airtight container in the refrigerator. The salad stays fresh for up to three days. If needed, you can add a little more mayonnaise or sour cream before serving to restore its creaminess.
tips to make Creamy Southern Pea Salad
- Use fresh ingredients for the best flavor and texture.
- Allow the salad to sit in the fridge for a few hours or overnight for the best flavor.
- Feel free to adjust the seasonings according to your taste preferences.
variation (if any)
You can customize Creamy Southern Pea Salad by adding ingredients like diced bell peppers, shredded carrots, or even cooked shrimp for an additional protein boost. Experiment with different cheeses, like pepper jack or mozzarella, to switch up the flavor.
FAQs
Q: Can I use canned peas instead of frozen?
A: Yes, you can use canned peas. Just be sure to drain and rinse them well before adding them to the salad.
Q: Is this salad suitable for meal prep?
A: Absolutely! Creamy Southern Pea Salad keeps well in the fridge, making it a great choice for meal prep.
Q: Can I make this salad vegan?
A: Yes, you can substitute the mayonnaise and sour cream with plant-based alternatives, and omit the bacon or replace it with a vegan bacon option.
Creamy Southern Pea Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing salad that combines sweet peas, crispy bacon, and creamy dressing, perfect for summer picnics and barbecues.
Ingredients
- 18 oz frozen petite peas
- 2 hard-boiled eggs, diced
- 7 slices crispy bacon, crumbled
- 1/2 cup onion, diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup celery, diced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 dash cayenne pepper
- 1 pinch smoked paprika
- 1/2 cup mayonnaise
- 1/2 cup sour cream
Instructions
- Start by hard-boiling the eggs if you haven’t already—place them in a pot of cold water, bring to a boil, then remove from heat. Let them sit covered for 10 minutes before cooling and dicing.
- Cook the bacon in a skillet over medium-high heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate and crumble once cooled.
- Thaw the frozen peas by running them under cold water in a colander for 2–3 minutes, then drain thoroughly.
- Dice the onion and chop the celery into uniform pieces for even distribution.
- Whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika in a small bowl.
- Combine the drained peas, diced eggs, crumbled bacon, diced onion, celery, and cheddar in a large bowl. Add the seasoning blend and toss gently to coat.
- Whisk together the mayonnaise and sour cream until smooth, then pour over the pea mixture and fold gently to combine.
- Transfer the salad to a serving bowl and refrigerate for at least 2 hours before serving.
Notes
Serve chilled or at room temperature. Pairs well with grilled meats. Can add ingredients like bell peppers or shrimp for variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg
