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Classic Southern Pea Salad with Bacon and Cheddar

A mound of creamy pea salad mixed with chopped eggs and topped generously with crispy bacon bits, served on a white plate.
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Make this old-fashioned pea salad, a creamy, nostalgic side dish perfect for potlucks and BBQs. It is quick to assemble and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 (15 ounce) cans English peas, drained and rinsed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup cooked bacon, crumbled
  • 1/2 cup red onion, finely chopped
  • 2 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine the drained peas, shredded cheddar cheese, crumbled bacon, chopped red onion, and chopped hard-boiled eggs. Mix gently.
  2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth. Season the dressing with salt and pepper.
  3. Pour the creamy dressing over the pea mixture. Fold all ingredients together until everything is evenly coated.
  4. Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving. This allows the flavors to blend.
  5. Taste and adjust seasoning before serving chilled as your favorite BBQ side dish.

Notes

  • You can prepare the bacon and chop the onion a day ahead to make assembly faster.
  • For a tangier flavor, substitute plain Greek yogurt for half of the mayonnaise in the dressing.
  • This salad tastes best when served cold, making it an excellent make-ahead salad recipe for gatherings.

Nutrition

Find it online: https://chefsily.com/classic-southern-pea-salad-recipe/