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When my whole crew gets together, this Southern pea combo is a must on the table. There's something about its cool creamy crunch and salty bacon bits that disappears at every get-together — whether we're lounging on Sundays or having a backyard feast.
I almost left this one behind for my husband's family picnic, thinking it wouldn't go over. Turns out, his grandma ate a bite and said it beat her own. Getting that compliment made me feel like one of them right away.
Must-Have Gear
- Frozen sweet peas: Thaw and drain to keep 'em from turning mushy
- Cheese (cheddar, shredded): Scattered all around for cheesy bites
- Scallions (green onions): Lighter than regular onions, keeps flavors balanced
- Eggs (hard boiled): Gives the dish some creaminess and extra protein
- Bacon: Crisp and smoky, packs a punch in every forkful
- Mayo: Pick something you like — that's your creamy base
- Sour cream: Brightens up the mayo and brings a subtle tang
- Celery seed: Old-school Southern trick for flavor, but no crunchy chunks
- Black pepper: Fresh cracked gives a better kick
- Salt: Makes all those flavors pop
- Cayenne pepper: Just the tiniest pinch to wake up the taste, not burn it
- Garlic powder: Adds flavor but keeps things gentle (not sharp like fresh garlic)
How You Pull It Together
- Finish It Up:
- Once the creamy mix is ready, spoon it over the peas and other stuff. Carefully fold it in without squashing anything. Seal with plastic and let it chill in the fridge for at least an hour, or overnight to really let those flavors pop.
- Dress It Up:
- In another bowl, whisk together sour cream and mayo until smooth and totally mixed, so your dressing goes on easy and lump free.
- Add the Spices:
- Sprinkle in salt, celery seeds, cayenne, black pepper, and garlic powder. Gently mix so everything’s just combined. Go easy — you want the peas to stay together.
- Start With the Basics:
- Drop your drained peas into a big bowl. Add the chopped eggs nice and easy so the pieces stay chunky. Toss in your bacon or ham. Top it off with the cheese and green onions, but don’t smash the peas up.
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Celery seed is my not-so-secret hack here. Grandma never bothered with actual celery — this spice does the job without any crunchy pieces in the creamy blend. A whiff of the jar takes me right back to her kitchen every time.
Best Ways to Store
Pop leftovers in a lidded container in your fridge and you’re good for three days. Actually, the flavors meld better after it sits for a bit. If you see some liquid, just mix it up gently before spooning it out.
Switch It Up
Love bacon but want something milder? Go with diced ham for a softer taste. Toss in some chopped peppers for crunch and color. Monterey Jack cheese works if you're into milder vibes. Some folks even stir in sweet pickle relish for a little zing — my old church group used to do that.
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When to Serve
This dish is the move with everything Southern — fried chicken, BBQ ribs, or holiday ham. It chills your plate off at summer cookouts, and if you wanna get fancy, put scoops in lettuce cups for a cute vibe at parties.
True Southern Classic
Down South, folks have loved pea salad forever. Back in the day, when canned food was all the rage, this was a staple side. Now, even though places jazz it up, the home-cooked version is what you'll always see at family potlucks and church halls. Easter and July 4th don't feel right without it in my husband's clan. We're talking four generations passing it down, barely changing a thing.
Common Questions
- → Can I swap frozen peas with canned ones?
Yep, just give canned peas a good rinse and drain before adding.
- → What’s a tasty meat swap for bacon?
Diced ham fits nicely or skip meat for a veggie-friendly version.
- → How do I serve the salad?
Best served cold. Great for family meals, gatherings, or BBQs.
- → Is it okay to prepare it ahead of time?
Absolutely. Make it a day early and pop it in the fridge so flavors blend well.
- → Which cheese should I use?
Sharp cheddar is ideal but any shredded cheese works too.