This classic Southern pea salad combines the perfect balance of sweetness from peas, savory bacon, and a creamy dressing that brings everything together. It’s a staple at summer gatherings across the South and has been gracing picnic tables for generations.

I first made this salad for a neighborhood potluck when we moved to Georgia, and it disappeared faster than any other dish on the table. Three neighbors asked for the recipe before the evening ended, and now it’s requested at every summer gathering.

Ingredients

• Frozen sweet peas: these provide the perfect sweet pop in every bite, be sure to thaw them completely but don’t cook them
• Hard-boiled eggs: add richness and protein, make them a day ahead for convenience
• Bacon: creates a smoky crunch that contrasts beautifully with the soft peas
• Green onions: offer a mild onion flavor without overwhelming the dish
• Cheddar cheese: adds savory depth, use sharp cheddar for more pronounced flavor
• Black pepper: provides classic peppery notes
• Salt: enhances all other flavors
• Garlic powder: adds depth without the sharpness of fresh garlic
• Celery seeds: contribute a distinctive earthy flavor that’s quintessentially Southern
• Cayenne pepper: just a touch wakes up the flavor without making it spicy
• Mayonnaise: creates the creamy base of the dressing
• Sour cream: adds tanginess to balance the richness of the mayo

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How To Make Southern Pea Salad

Mix the base ingredients:

Combine the thawed peas, chopped eggs, crispy bacon bits, green onions, and shredded cheese in a large bowl. The key is ensuring your peas are completely thawed but still firm. Pat them gently with paper towels if they seem too wet.

Season thoughtfully:

Sprinkle the spices evenly over the mixture. The celery seeds are especially important for authentic flavor, so try not to substitute them if possible. The cayenne should be just enough to enhance flavors without making the salad spicy.

Create the creamy dressing:

Whisk the mayonnaise and sour cream in a separate bowl until completely smooth. This step prevents lumps and ensures even coating of all ingredients. The mayonnaise provides richness while the sour cream adds a pleasant tang.

Combine and chill:

Pour the dressing over the pea mixture and fold gently with a rubber spatula. Avoid aggressive stirring which can crush the peas. The chilling time is non-negotiable as it allows the flavors to develop and meld together beautifully.

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The celery seeds are my secret ingredient in this recipe. My grandmother always insisted on them, claiming they were what distinguished a true Southern pea salad from imposters. After trying versions with and without, I have to agree she was absolutely right. The tiny seeds pack a surprising amount of flavor.

Storage Tips

Southern pea salad stays fresh in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after the first day as they continue to meld together. However, the bacon may soften slightly over time. If you plan to make this well in advance, consider adding the bacon just before serving to maintain its crispness.

Easy Variations

This recipe welcomes customization based on what you have on hand. Swap the bacon for diced ham or turkey for a different savory note. Add diced bell peppers for extra crunch and color. For a lighter version, use Greek yogurt in place of sour cream. Vegetarians can omit the bacon entirely and add extra cheese or even sunflower seeds for texture.

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Serving Suggestions

Southern pea salad pairs beautifully with grilled meats, especially barbecued chicken or ribs. It’s also excellent alongside fried chicken or as part of a larger spread of traditional Southern sides like cornbread and collard greens. For a lighter meal, serve a scoop atop mixed greens with some crusty bread on the side.

The History Behind the Dish

Southern pea salad has roots in rural communities where garden peas were plentiful in summer months. Farm families created this dish as a way to showcase fresh vegetables while incorporating protein from eggs and bacon. It became popular at church potlucks and family reunions because it could be made ahead and transported easily. Today, it remains a beloved side dish throughout the Southern United States, with variations reflecting regional and family preferences.

Frequently Asked Questions

→ Can I substitute canned peas for frozen peas?

Yes, canned peas work well in this dish. However, be sure to drain them thoroughly before use.

→ Can I make this salad ahead of time?

Yes, you can make this salad a day in advance. Refrigerating it overnight enhances the flavors.

→ Can I use ham instead of bacon?

Absolutely, you can substitute cooked and diced ham for bacon if you prefer or for dietary preferences.

→ What can I use instead of celery seeds?

You can use 1/2 cup of chopped celery as an alternative to celery seeds for a similar crunch and flavor.

→ Is this dish gluten-free?

Yes, this dish is naturally gluten-free as long as you ensure all ingredients, such as mayonnaise, are certified gluten-free.