Description
A classic Southern pea salad combining sweet peas, creamy dressing, and savory additions like bacon and cheddar cheese. This refreshing chilled side dish is perfect for picnics, barbecues, or summer gatherings with a delightful balance of flavors and textures.
Ingredients
Scale
Salad Base
- 2 cans (15 oz each) sweet peas, drained
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-Ins
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, chopped
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined.
- Add the Peas and Veggies: Gently fold in the drained sweet peas, diced red onion, and diced celery into the dressing, being careful not to mash the peas.
- Incorporate Cheese and Bacon: Add the shredded cheddar cheese and crumbled cooked bacon to the bowl, folding them in evenly to distribute throughout the salad.
- Mix in Hard-Boiled Eggs: Carefully fold in the chopped hard-boiled eggs, maintaining the salad’s texture while combining all ingredients.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill thoroughly.
- Serve: After chilling, gently stir the salad and serve cold as a flavorful side dish.
Notes
- Substitute Greek yogurt for sour cream for a lighter, tangier salad.
- Use thawed frozen peas instead of canned for a firmer texture.
- For extra flavor, try adding a pinch of smoked paprika or a little chopped fresh dill.
- This salad can be made a day ahead to enhance the flavor melding.
