Light, tasty, and you can make it ahead of time: Pea Salad is a great choice for your next gathering.
Potlucks and picnics, those get-togethers where you load up on BBQ or fried chicken, mashed potatoes, and mac and cheese. So good! Just as you’re eyeing the plentiful dessert spread, it hits you: I should eat some salad! Chances are, one or more of the salads are make-aheads. If you’ve ever enjoyed the vintage Seven Layer Salad or a simple broccoli salad, you can easily get on board with this pea salad. Perhaps a bit lesser known than the other two potluck favorites, but no less tasty, pea salad is a great option for summertime or when you need a salad you can make beforehand.
Also known by other names like the quirky “Mother-in-Law House Salad” and the highbrow “English Pea Salad,” this dish is a traditional favorite for many American families. In addition to potlucks and picnics, pea salad is a popular side at Easter dinners because of the seasonal spring green peas. The list of ingredients may seem a bit odd at first: what other dish combines peas, cheddar cheese, and bacon? However, just like other salads like watermelon and feta or spinach salad with berries, the combo works!
You will love the taste of the naturally sweet peas with the creamy, tangy cheddar and salty, crispy bacon accents. The red onion adds a little kick as well. These seemingly disparate ingredients are held together with a pantry-staple dressing made with sour cream and mayo. Nothing fancy, but the flavors and textures blend just right during the chill time and leftovers keep well (if you have any!).
A Bacon Shortcut…
While frying up a half pound of raw bacon produces crispy, delicious bacon pieces for this salad, if you’re short on time, consider another option. Microwave-ready bacon is available in most grocery stores – normally located near the bacon and sausage case, it is usually sold at room temperature. Hormel Black Label is a quality brand where you can have cooked, crispy bacon in a matter of seconds to use in your pea salad. Another benefit is no mess! This fully cooked bacon heats up in your microwave and there is no pan to clean. It’s a quality convenience product that makes this salad even easier.
FAQs & Tips
How to Make Ahead and Store?
Pea salad is absolutely a make-ahead recipe. You can assemble it up to 24 hours ahead of time and cover before placing in the fridge. The overnight chill time only helps the flavors blend even better. Refrigerate any leftovers in an airtight container for up to 4-5 days. Freezing is not recommended.
What Can I Swap for the Apple Cider Vinegar?
If you don’t have apple cider vinegar, don’t worry. You can substitute equal amounts of either white wine vinegar or red wine vinegar. Apple cider vinegar is preferred because of its slightly sweet, slightly tangy flavor, but the other vinegars will work as well. You can always add a little bit of extra sugar if using a substitute vinegar.
Do I Need to Cook Frozen Peas?
No! Frozen peas have already been steamed before they’re packaged. The beauty of frozen peas is that they just need a quick thaw and you’re good to go. My preferred thawing method is to place the frozen peas in a colander and run cold water over them to thaw quickly. You can also pop the whole package of frozen peas in the fridge overnight to thaw gradually. They are ready for adding to the salad at this point – no cooking or blanching required.
Serving Suggestions
Pea salad makes a great salad or side for mains like Baked BBQ Chicken Breast or Easy Smoked Ribs. The cool, creamy flavors are the perfect complement to a zesty main dish. However, pea salad is also a time saver for big holiday meals. Make it the day ahead for family gatherings; it’s a popular choice at Easter alongside another spring favorite like Asparagus Pasta Salad.
For some other make-ahead salads, take a look at this Kansas Chopped Salad or this salty and delicious Ham Pasta Salad.
Pea Salad Recipe
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 4 cups frozen peas thawed
- 1/3 cup diced red onion
- 3/4 cup cubed sharp cheddar cheese
- 8 slices bacon cooked crispy and crumbled
Instructions
- In a large bowl, whisk together the sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper.
- Add the peas, red onion, cheddar cheese, and bacon to the bowl. Gently stir to coat completely.
- Refrigerate for at least 1 hour before serving. Garnish with some crispy bacon if desired.
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