English pea salad is a creamy, colorful side dish made with sweet peas, crispy bacon, sharp cheddar cheese, and diced red onion. Tossed in a simple mayonnaise and sour cream dressing, this classic pea salad is quick to prepare and works well for lunch, dinner, picnics, potlucks, and family gatherings.
This easy no-cook Southern-style pea salad comes together in about 10 minutes, making it a practical recipe when you need a fast side dish with plenty of flavor and texture. The frozen peas are thawed and drained, then combined with smoky bacon, cheddar, and red onion before being coated in a creamy, lightly tangy dressing.
One of the best things about this English pea salad recipe is how flexible it is. You can use shredded cheddar or diced cheddar, replace the bacon with diced ham, or add hard-boiled eggs if you prefer a heartier salad. It is also easy to double or triple for a crowd, which makes it especially useful for cookouts and potluck meals.
For the best texture, use frozen peas rather than canned peas. Frozen peas keep their bright color and lightly crisp bite, while canned peas are much softer and can become mushy once mixed with the dressing. Chilling the salad before serving also helps the flavors come together and keeps the dish refreshing.
Ingredients
- Peas – Use a 12-ounce bag of frozen peas. Thaw and drain them well before mixing so the salad does not become watery. Canned peas are not recommended because they lack the fresh color, flavor, and texture needed for this recipe.
- Bacon – Thick-cut bacon adds a crisp, smoky bite, but any cooked bacon will work. Cook it until crisp, then chop or crumble it. This recipe is also a great way to use leftover bacon. Diced ham can be used as a substitute.
- Cheese – Cheddar cheese gives the salad a rich, savory flavor. Shredded cheddar blends easily into the salad, while diced cheddar adds more noticeable bites of cheese.
- Red onion – Red onion adds a sharp, crunchy contrast to the creamy dressing. If you prefer a milder flavor or do not enjoy raw onion, you can leave it out.
How to make english pea salad
Make the dressing:
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, sugar, and a pinch of kosher salt until smooth and creamy. The lemon juice gives the dressing a subtle brightness, while the sugar balances the tanginess.
Assemble the pea salad:
In a large bowl, combine the thawed and drained peas, shredded cheddar cheese, cooked bacon, and diced red onion. If you plan to chill the salad for more than 30 minutes, wait to add the bacon until just before serving so it stays crisp.
Pour the dressing over the pea mixture and stir gently until everything is evenly coated. Taste and adjust the seasoning if needed.
Cover the bowl and chill the English pea salad for at least 30 minutes before serving. Serve cold for the best flavor and texture.
Recipe Tips
- Thaw the frozen peas in the refrigerator overnight. This is the easiest method and helps the peas stay cold. If you forget, place the bag of peas on the counter and they should thaw in less than an hour.
- Drain the peas well. Extra moisture can thin the dressing and make the salad watery, so shake off any excess liquid before adding them to the bowl.
- Cook the bacon ahead of time. Preparing the bacon in advance makes assembly even faster. For the crispiest texture, stir it in right before serving.
- Start with half the dressing if you prefer a lighter salad. Add more gradually until the salad is as creamy as you like.
- Customize the recipe to your taste. You can swap bacon for ham, leave the meat out, or add diced celery, red bell pepper, fresh dill, diced pimentos, or chopped hard-boiled eggs.
- For a keto-friendly version, omit the sugar. The dressing will still be creamy, tangy, and flavorful.
FAQs
Yes. English peas are the peas commonly sold frozen at the grocery store and are often called sweet peas. They grow in pods like snap peas, but the pods are fibrous and not typically eaten. The peas are removed from the pods and enjoyed fresh or cooked.
Canned peas are not a good choice for this recipe. They are much softer than frozen peas and do not have the same bright green color or lightly crisp texture. In a creamy mayonnaise-based dressing, canned peas can become mushy.
Yes. This salad is best served cold, so it should chill for at least 30 minutes and can be made up to 8 hours before serving. It can be stored in the refrigerator for up to 3 days, though the flavor and texture are best within the first 24 hours.
More Salad Recipes
- Rocket and Parmesan Salad
- Quinoa Salad with Feta & Peaches
- Easy Pesto Egg Salad
- Spinach Arugula Salad with Lemon Vinaigrette & Pears
English Pea Salad
Carolyn
Equipment
- Large bowl
- Measuring cups and spoons
Ingredients
For the salad:
- 12 ounce peas, thawed and drained
- 4 slices cooked bacon, chopped
- ⅓ cup shredded cheddar cheese
- ¼ cup diced red onion
For the dressing:
- 4 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon sugar
- 1 teaspoon fresh lemon juice
- pinch kosher salt
Instructions
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In a small bowl, combine the mayonnaise, sour cream, sugar, lemon juice, and a pinch of kosher salt. Stir until smooth, then set aside.
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In a large bowl, combine the thawed peas, shredded cheddar cheese, and diced red onion. Pour the dressing over the peas and stir until evenly coated.
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Refrigerate the pea salad for at least 30 minutes. Stir in the bacon just before serving for the best texture.