Southern Pea Salad Bacon
A creamy and crunchy Southern pea salad with crispy bacon, cheddar, and a tangy dressing. Ideal as a flavorful side for BBQs, potlucks, or casual dinners.
Equipment
- 1 large skillet for cooking bacon
- 1 large mixing bowl for assembling salad
- 1 bowl for mixing dressing
Ingredients
- 4 cups frozen peas thawed
- 8 –10 slices bacon
- ½ cup diced red onion
- 1 cup shredded cheddar cheese
- ½ cup diced celery optional
- ¼ cup chopped fresh parsley optional
- ½ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar or lemon juice
- 1 –2 teaspoons sugar optional
- Salt and black pepper to taste
Instructions
- Cook bacon in a large skillet over medium heat until crispy.
- Remove bacon and drain on paper towels, reserving a little bacon drippings if desired.
- Once bacon is cool, crumble it and set aside.
- In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar or lemon juice, sugar (if using), salt, and black pepper until smooth.
- In a large mixing bowl, combine thawed peas, diced red onion, celery (if using), shredded cheddar cheese, and crumbled bacon.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients.
- Refrigerate for at least 30 minutes to allow flavors to blend.
- Serve chilled or at room temperature as a side dish with grilled meats or sandwiches.
Notes
- Adjust sugar and vinegar for preferred sweetness and tang.
- Substitute cheddar with pepper jack or colby cheese for variation.
- Add chopped bell peppers or hard-boiled eggs for extra texture.
- Store in the refrigerator up to 2–3 days.