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English Pea Salad – the perfect side dish!
A wonderful, hearty side dish great for many occasions.
English Pea Salad is loaded with hard cooked eggs, a little bacon, (because everything’s better with bacon) minced red onion, and cheddar cheese all blended together with a creamy dressing.
If you happen to be invited to a Easter get-together, summer BBQ, bridal luncheon, baby shower, church picnic or office potluck, this is the salad you want to take along to share. It comes together in a flash and is so easy to make! This salad even gets better after sitting for a few hours so making it ahead of time is preferred.
If you’ve only tried pea salad from the mayonnaise-bar at the all-you-can-eat buffet, you’re in for a nice surprise. This pea salad is coated in a tangy dressing but is not swimming in it. It’s not at all watery or mushy, and the contrasting textures of the ingredients really stand out.
Save a few slices of hard cooked egg, diced cheese and chopped bacon for a nice garnish before serving.
I like to save the bacon for last, adding it just before serving. It retains it’s nice crispy-crunch while adding that delicious salty bite. You can cut the cheddar into cubes or shred it on a large box grater, either way it works great. Be sure to check the seasoning and add more salt if needed. I tend to go low salt on all my recipes, but this pea salad needs a little.
The brand of bacon will make a difference in how much seasoning you need. I used an all-natural uncured peppered bacon with loads of flavor. I’ve often wondered if maple bacon would be good in this pea salad, adding that little bit of sweetness … yum!
Be sure to use good quality frozen peas and thaw them completely in the refrigerator.
Place the bags of frozen peas in the refrigerator the night before making the salad. They’ll be thawed by the time they’re needed the next day. I don’t like to use canned peas for this salad as they’re soft and watery, and dull in color. Fresh frozen peas have a nice snap when you bit into them, great color and a terrific fresh flavor.
If you’re worried about eating raw previously frozen peas, drop them in boiling water for 2-4 minutes and remove with a slotted spoon, then drain and cool before adding to this salad.
ABOUT ENGLISH PEAS – Peas have been around since ancient times and are believed to be native to Europe and parts of Asia. According to specialtyproduce.com, peas are from the legume family and are rich in vitamin A and vitamin B (particularly folic acid), calcium, iron, zinc, and potassium. They also contain fiber and protein and can help promote healthy vision.
You may have heard them referred to as ‘green peas’ ‘garden peas’ ‘shell peas’ and ‘English peas’ as I have done here. ‘Sweet Pea’ refers to a beautiful flowering plant that is not edible so I’m not sure why green peas are often referred to as sweet. English peas are believed to have been cultivated in England in the early seventeenth century. Other favorite edible pea varieties include snow pea and sugar snap peas.
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Easy English Pea Salad
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons minced red onion
- 2 teaspoons apple-cider vinegar
- 2 teaspoons granulates sugar
- ½ teaspoon salt
- 1 teaspoon fresh ground black pepper plus more for garnish if desired
- 1 teaspoon hot sauce more or less to taste (like Cholula)
- 2 13-ounce bags of frozen peas thawed overnight in the refrigerator
- 2 large hard-boiled eggs chopped (reserve a few slices for garnish if desired)
- ½ cup cheddar cheese cut in 1/4” cubes or shredded
- 4-6 slices bacon cooked and diced
Instructions
- In a 2-cup measuring cup combine the mayonnaise, sour cream, onion, vinegar, sugar, salt, pepper and hot sauce. Stir until well blended.
- In a large mixing bowl using a rubber spatula, gently combine the peas, hard-boiled eggs and cheese. Pour the dressing over the top of the peas and fold together just until well blended.
- Refrigerate the salad for 8 hours or overnight. When ready to serve, gently stir the salad and add the chopped bacon. Garnish with additional chopped bacon, cheese and/or sliced eggs if desired. Best served at room temperature.
Recipe Notes
- Optional: Use a flavored bacon such as black pepper or maple for extra zing
- I like the Birds' Eye brand of frozen Sweet Garden Peas
- Store leftovers in an airtight container for up to 4 days.
- It is possible that there is bacteria on the frozen peas. If you are concerned, please blanch the peas by dropping them in boiling water and cook / stir for 2-4 minutes. Remove with a slotted spoon, drain and cool before adding to the salad.
Nutrition
English Peas are versatile and terrific in many recipes.
Sneak some peas into a nice One-pan cheesy potato and green pea casserole and this Creamy Pasta with Bacon and Peas.
We often add peas to soups, stir fry dishes, stews, casseroles, and of course salads like this Beet, Avocado and Pea Salad which also uses tender pea shoots. Hope you’ll give it a try!
Christine says
Made this recipe for the hubbys request to have English pea salad for Thanksgiving. He loved it!! Will definitely make it again!
Tricia Buice says
Thanks for trying the recipe Christine. We truly appreciate the feedback!
Lora says
I prefer canned english peas. Lesuer brand (misspelled).
Tricia Buice says
Okay Lora. I love those canned peas too, except I prefer frozen in this salad. Enjoy!
Alisa says
Last year when I made this for Thanksgiving I added about a cup of shredded carrots to it.
Tricia Buice says
Sounds terrific Alisa! Love the addition of carrots. Have a happy Thanksgiving.
Bren Langston says
I’ve been trying to find a pea salad t! hat is like the one my grandma used to make.(I won’t put hot sauce in it). I like the creaminess of the other ingredients though!
Bren Langston says
This recipe looks yummy. I would leave out the hot sauce Co.
Tricia Buice says
Thanks Bren – don’t knock the hot sauce until you try it. I love the tiny bite it adds to the flavor. Anyway – hope you give it a try.
Abbe@This is How I Cook says
Years ago during college I was the brunch manager and salad chef at a prime rib restaurant. They did Sunday brunch and I always made this salad to go on the buffet. Needless to say, it was always the first to disappear. Now you have me craving it!
Tricia Buice says
Ha – this salad is always on buffets 🙂 and definately crave-able!
Gayle says
Hey Cousin….could the light varieties of mayo and sour cream be used??
Tricia Buice says
Hi Gayle! Yes I think it would still be great and I also think you can use plain yogurt in place of the sour cream. Thanks – hope you’re doing great!
Gerlinde says
My kind of salad Trish, it looks delicious , I love all the ingredients. Happy Easter !
Tricia Buice says
Happy Easter Gerlinde – and happy travels 🙂
Susan says
This reminds me a little of the retro 7-layer salad that I used to love at my husband’s family’s pot luck get !!togethers except no lettuce. This sounds delicious, Tricia! Happy Easter to you and your family
Tricia Buice says
I never thought of that but you’re right Susan! Happy Easter to you too 🙂
Larry says
I’ve always enjoyed this salad but we seem to never make it – yours looks very good and I’ll save it
Tricia Buice says
Thanks Larry! Happy Easter
Sherry says
Raw Peas! You don’t cook them?
Tricia Buice says
No Sherry I do not – but I know some people will not eat raw peas that have been frozen. You can drop them in boiling water for 2-4 minutes and remove with a slotted spoon, then drain and cool before adding to this salad.
Dorothy Wheat says
I like the raw peas and I see no need to thaw them. They thaw really fast once you put them in the salad. And they’ve never made me sick. The peas are blanched before they are frozen. That’s like dipping them in boiling hot water. Then they are dipped in cold water to stop the cooking before freezing them.
Tricia Buice says
Hi Dorothy – I don’t care for using peas while still frozen, but if it works for you then go for it. I know peas are blanched before frozen but according to the package directions, the peas should be cooked to be completely safe from bacteria. My preference is to pour boiling water over the frozen peas then immediately run cold water over them to stop the cooking process. I appreciate your comment. Have you tried this recipe?
sue | theviewfromgreatisland says
I’m with Chris, I could make a meal out of this in a hearbeat! Love the fresh peas, they’re a luxury.
Tricia Buice says
Me too Sue! Have a wonderful weekend.
Amy @Belly Full says
This is one of my all time favorite potluck salads. I’ve never seen it with hard boiled egg – love that addition!
Tricia Buice says
Thanks Amy! Hope you’ll give it a try sometime.
Jennifer @ Seasons and Suppers says
Love everything about this salad! Such a great addition to any meal or as a meal itself 🙂
Tricia Buice says
Yes indeed Jennifer! Love all the flavors and textures going on here. Happy Easter to you and your family!
Chris Scheuer says
I could make a meal on this salad Tricia! It sounds wonderful. I love the hard boiled egg and bacon, yum!
Tricia Buice says
Agreed! I have eaten this for breakfast, lunch and dinner – so delicious! Always happy when there are leftovers. Have a wonderful Easter Chris!
Angie@Angie's Recipes says
Pea, bacon and cheddar…a fantastic combo! The salad looks amazing, Tricia.
Tricia Buice says
It’s a popular recipe in the US Angie – everybody has a different version. We love our recipe the best! Happy weekend.