Easter is almost here and I have the perfect side dish for your holiday gatherings. My Southern Pea Salad will brighten up your table in color and flavor! A good pea salad is a staple in the south and I grew up eating this deliciousness in Texas. It has cheese and bacon in it…need I say more???
It’s so easy too! Look how short the directions are! This is one of those things that is even better the next day so give yourself time to make in advance. It’s just so beautiful! Sometimes I even make this in the middle of winter when I’m craving something bright and has the flavors of warmer months.
Let’s Make Southern Pea Salad
When making Southern Pea Salad, you start by making the dressing which is tangy and sweet. It’s very close to the same dressing I use for a classic macaroni salad.
Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper. Takes just a few minutes!
Next, blanche 3 cups of frozen peas in boiling water for 2 minutes. Then run cold water over them to stop the cooking process. Set aside and prep the rest of the ingredients.
Boiled eggs, crispy bacon, fresh dill, green onions, and cubed cheddar are the delicious additions to the salad. I love every one of these ingredients on their own so this is at the top of my list for a creamy side salad.
Mix everything together, cover, and place in the fridge for a few hours before serving. Be patient because like I said before, it gets better as it marinates in the fridge.
Ta-da! Isn’t she beautiful?!? I can’t imagine my Easter dinner spread without this gorgeous, scrumptious salad. My whole family loves it so much and I know you will too!
More Spring/Easter Recipes
Southern Pea Salad
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups frozen peas
- 3 hard-boiled eggs, peeled and chopped
- 4-6 oz cheddar cheese, cubed small
- 6 slices bacon, cooked crisp and crumbled
- 1/2 bunch green onions, sliced
- 2 tablespoons fresh dill, chopped
- In a large bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper. Set aside.
- Bring 2 quarts of water to a boil. Blanche frozen peas by boiling for 2 minutes. Drain and rinse with cold water to stop cooking. Set aside.
- Add eggs, cheddar, bacon, green onions, dill and peas to the large bowl. Stir to combine well with the dressing.
- Cover with plastic wrap, place in fridge and chill for 3 hours before serving.