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This Southern pea salad has been my family's go-to potluck contribution for generations, combining creamy textures with savory flavors in every bite.
I first made this salad for my husband's family reunion in Georgia, and his grandmother pulled me aside to say it rivaled her own recipe from the 1950s. That moment sealed this dish as our family tradition for every summer gathering.
Ingredients
- Sweet peas: Brings natural sweetness and bright color. Frozen peas work best as they maintain their texture better than canned varieties.
- Hard-boiled eggs: Add protein and richness. Cook them just until the yolks are set but still slightly moist for the best texture.
- Bacon: Delivers smoky depth and satisfying crunch. Look for thick-cut varieties for more pronounced flavor.
- Green onions: Provide a mild allium flavor without overpowering the salad. Choose fresh ones with bright green tops.
- Cheddar cheese: Contributes creamy tanginess. Freshly shredded cheese melts into the dressing better than pre-packaged options.
- Black pepper: Adds subtle heat that complements the sweet peas perfectly.
- Salt: Enhances all the flavors. Use kosher salt for better flavor distribution.
- Garlic powder: Gives depth without the sharpness of fresh garlic.
- Celery seeds: Offer classic Southern flavor. Toast them briefly before adding for enhanced aroma.
- Cayenne pepper: Brings just enough heat to wake up your taste buds without overwhelming.
- Mayonnaise: Forms the creamy base of the dressing. Choose full-fat for best flavor.
- Sour cream: Adds tangy richness and lightens the dressing texture.
Step-by-Step Instructions
- Combine the Base Ingredients:
- Add thawed sweet peas to your largest mixing bowl ensuring they're fully drained to prevent watery salad. Gently fold in chopped hard-boiled eggs being careful not to mash them. Sprinkle the crumbled bacon evenly throughout allowing the smoky flavor to distribute. Add green onions and shredded cheddar cheese mixing just until evenly distributed.
- Season the Mixture:
- Sprinkle black pepper evenly across the surface of the salad. Add salt making sure to taste as you go since cheese adds saltiness too. Incorporate garlic powder by sprinkling from above for even distribution. Add celery seeds or fresh celery for that quintessential Southern flavor note. Finish with just a small pinch of cayenne pepper for warmth without making it spicy.
- Create the Dressing:
- In a separate bowl combine mayonnaise and sour cream whisking vigorously until perfectly smooth with no streaks remaining. The mixture should have a silky consistency that will coat the back of a spoon. Taste and adjust seasonings if needed before combining with the salad ingredients.
- Final Assembly and Resting:
- Pour the dressing over the pea mixture using a rubber spatula to get every bit. Fold gently from the bottom of the bowl upward to avoid crushing the peas and eggs. Cover the finished salad tightly with plastic wrap pressing it directly onto the surface. Refrigerate for at least one hour though overnight is ideal for flavor development.
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The celery seed is truly the secret ingredient in this recipe. My grandmother always kept a special jar just for this salad and would measure it with her palm rather than measuring spoons. She claimed the heat of your hand released more flavor from the seeds before they went into the salad.
Make It Your Own
This classic Southern salad welcomes personalization based on your family's preferences. Some regions add diced bell peppers for extra crunch and color, while others incorporate diced pimentos for a traditional Southern touch. My aunt always adds a tablespoon of sweet pickle relish to her version, which brings a surprising yet welcome tanginess that balances the rich dressing perfectly. Consider this recipe a foundation for your own family tradition.
Storage Secrets
Southern pea salad actually improves with time as the flavors meld together in the refrigerator. Store it in an airtight container for up to three days for optimal freshness. If you notice the dressing becoming absorbed after storage, simply stir in an additional tablespoon each of mayonnaise and sour cream just before serving to refresh the creamy texture. Never freeze this salad as the texture of the peas and eggs will deteriorate significantly.
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Serving Suggestions
Present this versatile salad atop a bed of crisp lettuce for a beautiful presentation. In the summer, I love serving it alongside grilled chicken or as part of a picnic spread with cold fried chicken and biscuits. For an elegant touch, spoon portions into hollowed tomatoes or avocado halves for individual servings at luncheons. This salad also makes an excellent filling for croissant sandwiches when you need a quick lunch option.
Frequently Asked Questions
- → Can I use canned peas instead of frozen?
Yes, canned peas can be used as an alternative to frozen peas. Make sure to drain them well for the best texture and flavor.
- → How long can I store Southern pea salad in the refrigerator?
You can store Southern pea salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving.
- → Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Refrigerate it to allow the flavors to meld together for an even better taste.
- → What can I use instead of bacon?
If you prefer, you can substitute bacon with cooked and chopped ham or leave it out altogether for a vegetarian version.
- → How can I make this salad lighter?
To make the salad lighter, you can use low-fat mayonnaise and sour cream or substitute Greek yogurt for part of the dressing.