Pin it
This classic Old Fashioned Pea Salad brings together crisp sweet peas, savory bacon, and creamy dressing for a perfect side dish that reminds me of summer picnics and family gatherings. The combination of textures and flavors makes this retro favorite a standout at any potluck or barbecue.
I first made this pea salad for a neighborhood block party where it disappeared within minutes. Now it's requested at every family function, especially by my uncle who claims it tastes exactly like the one his mother made in the 1960s.
Ingredients
- Frozen peas: Provides the perfect sweet pop and bright color. Always thaw completely for best texture
- Mayonnaise: Creates the creamy base for the dressing. Use full fat for richest flavor
- Sour cream: Adds tanginess to balance the richness. Choose full fat for creamiest results
- Shredded cheddar cheese: Gives sharp flavor and chewy texture. Freshly grated melts into the dressing better than pre shredded
- Diced red onion: Provides crunch and mild bite. Look for firm onions with shiny skin
- Bacon bits: Adds smoky salty flavor. Use real bacon bits or cook and crumble your own for best flavor
- Hard boiled eggs: Contributes protein and richness. Cook until yolks are just set for best texture
- Fresh dill or parsley: Brightens the whole dish with fresh herbaceous notes. Choose based on your preference
- Salt and black pepper: Enhances all other flavors. Season to taste
Pin it
Step-by-Step Instructions
- Thaw the Peas:
- Allow frozen peas to sit at room temperature for 10 to 15 minutes until fully defrosted but still cool. For quicker preparation, rinse under cool water in a colander and drain thoroughly. Pat with paper towels if needed to remove excess moisture which would dilute your dressing.
- Prepare the Dressing:
- In a medium bowl, combine the mayonnaise and sour cream until completely smooth. This creates the creamy base that will coat every component. Season with salt and black pepper now rather than later to ensure even distribution throughout the salad.
- Combine Ingredients:
- Add your thawed peas to a large mixing bowl, ensuring they're well drained. Add the shredded cheddar cheese, making sure to separate any clumps for even distribution. Incorporate the diced red onion, distributing it evenly throughout. Fold in the chopped hard boiled eggs gently to maintain some texture. Finally, add the bacon bits, reserving a small amount for garnish if desired.
- Mix and Coat:
- Pour your prepared dressing over all the ingredients in the bowl. Using a rubber spatula or large spoon, fold everything together with gentle movements from bottom to top. Continue folding until every component is lightly but thoroughly coated with dressing. Avoid aggressive stirring that would crush the peas.
- Chill Before Serving:
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes, though 2 hours is better and overnight is best. This resting time allows flavors to meld together and the dressing to slightly firm up.
- Garnish and Serve:
- Just before presenting, sprinkle the reserved fresh herbs over the top of the salad for a pop of color and fresh flavor. Give one final gentle stir before transferring to a serving dish.
The bacon is truly the secret ingredient that elevates this salad from good to memorable. I learned from my grandmother to cook the bacon until extra crispy then crumble it by hand rather than using store bought bits. The irregular pieces distribute better throughout the salad and deliver bursts of smoky flavor with every bite.
Storage Tips
This pea salad keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually improve after the first day as everything melds together. If you notice the dressing thickening too much after refrigeration, simply stir in a teaspoon of milk to restore the creamy consistency. I recommend not freezing this salad as the mayonnaise and sour cream would separate upon thawing, and the peas would lose their pleasant texture.
Customization Options
The beauty of this classic recipe is how adaptable it is to your preferences. Try adding diced water chestnuts for extra crunch, swap the cheddar for crumbled feta for a tangier profile, or incorporate diced ham instead of bacon for a different savory note. For a lighter version, use Greek yogurt in place of some or all of the mayonnaise. My family enjoys adding a handful of sunflower seeds just before serving for added texture and nutritional boost.
Serving Suggestions
This versatile salad pairs perfectly with grilled meats, especially barbecued chicken or hamburgers. Serve it alongside other picnic favorites like potato salad and coleslaw for a complete spread. For a lovely presentation, serve in a glass bowl to showcase the colorful layers, or spoon into lettuce cups for an elegant appetizer option. I often pack individual portions in mason jars for picnics, layering the ingredients with the dressing at the bottom to keep everything fresh until serving time.
Pin it
This classic pea salad is a timeless dish that everyone will love. It’s simple to make and even better to eat!
Frequently Asked Questions
- → Can I use canned peas instead of frozen peas?
Yes, you can substitute canned peas instead of frozen peas, but make sure to drain and rinse them thoroughly to remove excess liquid and sodium.
- → Can I make this salad ahead of time?
Absolutely! The salad actually tastes better after chilling for a few hours, as this allows the flavors to meld. Just add fresh herbs right before serving for the best presentation.
- → Can I substitute the mayonnaise or sour cream?
Yes, you can use Greek yogurt or a light mayo option for a healthier alternative. Adjust the seasoning accordingly to balance the taste.
- → What toppings or garnishes work well with this salad?
Fresh dill or parsley adds a bright, herby finish. You can also include a sprinkle of smoked paprika or additional bacon bits for extra flavor.
- → How long can this pea salad be stored?
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir it well before serving to redistribute the dressing.