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Our family gatherings always need this Southern pea salad. It blends creamy, crunchy, and savory tastes that everyone grabs at potlucks or Sunday dinners.
I was a bit worried bringing this dish to my husband’s family reunion. After they tried it, his grandma claimed it was better than hers. That’s the kind of Southern compliment that made me feel like family.
Stuff You Need
- Frozen sweet peas: Thawed and drained so it doesn't get soggy
- Shredded cheddar cheese: Spread through the salad for tasty bursts
- Green onions: Milder than regular ones so they don’t take over the flavor
- Hard boiled eggs: Gives protein and creaminess
- Bacon: Crispy, smoky, and packed with flavor
- Mayonnaise: Pick a good brand for creamy dressing
- Sour cream: Adds a tangy twist that balances mayo
- Celery seeds: Classic Southern flavor without crunchy celery bits
- Black pepper: Freshly ground works best here
- Salt: Brings out all the other tastes
- Cayenne pepper: Just a pinch for a little zing without heat
- Garlic powder: Adds gentle flavor without the bite of fresh garlic
Steps to Make It
- Blend the Base:
- Put the drained peas in a bowl. Fold in the chopped eggs gently so they stay in little chunks of white and yellow. Evenly mix in the crumbled bacon or ham. Carefully add the green onions and cheese without mashing the peas.
- Spice It Up:
- Stir in black pepper, salt, garlic powder, celery seeds, and just a tiny bit of cayenne. Mix gently so all flavors get spread around, but don't churn it too much.
- Whip the Dressing:
- In a different bowl, whisk mayo and sour cream until smooth and creamy with no streaks. This helps the dressing go on evenly without lumps.
- Bring Everything Together:
- Pour the dressing on the pea mix and fold carefully so the peas stay intact. Cover with plastic wrap and chill for at least an hour. It's even better if you leave it overnight so the flavors settle and the dressing thickens a bit.
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Celery seeds are my little secret in this salad. Grandma always used them instead of real celery because they give all that flavor without messing with the creamy feel. I keep a jar just for this dish. Their smell always reminds me of her kitchen.
Keep It Fresh
You can stash this salad in the fridge for up to three days in a sealed container. The tastes actually get better after a day or so, so it's great for planning ahead. If you see any liquid separate, just stir gently before serving.
Fun Changes
Bacon is classic, but some swap it out for diced ham for a softer, less smoky taste. Chopped bell peppers add color and crunch too. You can use shredded Monterey Jack cheese if you want a milder flavor. Some church cookbooks even toss in a spoonful of sweet pickle relish for a nice tangy twist against the savory flavors.
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How to Serve It
This salad is perfect with Southern favorites like barbecued ribs, country ham, or fried chicken. Chill it in summer to cool spicy grilled meals. It adds a fresh green pop at holiday dinners, and looks cute served in lettuce cups for a little extra flair.
Southern Roots
Pea salad has been loved in the South for generations. Back when canned and preserved foods were staples, this was a go-to side dish. Even though restaurants now put fancy twists on it, this home-style version is what you find at churches and family get-togethers across the South. In my husband's family, Easter or Fourth of July wouldn't feel right without it. It's been handed down for at least four generations with barely any changes.
Common Questions
- → Could canned peas replace frozen ones?
Yes, just rinse and drain canned peas before tossing them in.
- → What’s a good meat alternative to bacon?
Ham cut into small pieces works well or leave out meat for a veggie option.
- → How should I serve this salad?
Keep it chilled. It’s perfect at family dinners, potlucks, or cookouts.
- → Can I make it in advance?
You sure can. Make it the day before and refrigerate to blend the flavors nicely.
- → Which cheese works best here?
Sharp cheddar’s the top choice but any shredded cheese will do fine.