Southern Pea Salad

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The “Potluck Legend” Southern Pea Salad

This is one of those rare salads that actually tastes better on day two, as the onions and bacon infuse the creamy dressing.

CategoryDetails
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 mins
Yield6–8 servings

🍴 Ingredients

  • 1 lb (16 oz) Frozen petite peas, thawed and drained
  • 1 cup Sharp Cheddar cheese, cut into tiny cubes (cubes are more traditional than shredded!)
  • ½ cup Red onion, finely diced
  • 6 slices Thick-cut bacon, fried crisp and crumbled
  • The Creamy Dressing:
    • ½ cup Mayonnaise
    • 2 tbsp Sour cream
    • 1 tsp Sugar (to balance the salt)
    • 1 tbsp Apple cider vinegar
    • ½ tsp Smoked paprika
    • Salt and plenty of Black Pepper

👩‍🍳 Instructions

1. The Dressing Base

  • In a large bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, smoked paprika, and black pepper. Taste it—it should be tangy and slightly sweet.

2. The Pea Prep

  • Ensure your thawed peas are very well-drained. If they are wet, the dressing will slide off. Pat them gently with a paper towel if necessary.

3. The Cube Choice

  • Add the peas, the tiny cheese cubes, and the red onion to the dressing.
  • Pro Tip: Cutting the cheese into cubes the same size as the peas ensures you get a “pea-and-cheese” combo in every forkful.

4. The Bacon Fold

  • Stir in half of the crumbled bacon. Save the other half for the top just before serving so it stays extra crunchy.

5. The Chill

  • Cover and refrigerate for at least one hour. This gives the sugar time to dissolve and the vinegar time to “pickle” the red onions slightly. Give it one final toss before serving.

The “Water Chestnut” Secret: If you want an extra level of “retro” crunch, add half a can of diced water chestnuts. They have no flavor of their own, but they stay incredibly crunchy even after three days in the fridge, providing a brilliant contrast to the soft peas.

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