🥗 Classic Southern Pea Salad (Old-Fashioned)
🕒 Prep Time
15 minutes
❄️ Chill Time
30–60 minutes (recommended)
🍽️ Serves
6–8
🧾 Ingredients
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2 (15-oz) cans sweet peas, drained well
(or 3 cups frozen peas, thawed) -
½ cup mayonnaise (Duke’s preferred in the South)
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1 teaspoon apple cider vinegar
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½ teaspoon sugar
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup sharp cheddar cheese, cubed or shredded
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⅓ cup red onion, finely diced
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4–6 slices bacon, cooked crisp and crumbled
Optional Add-Ins (traditional variations):
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2 hard-boiled eggs, chopped
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1 tablespoon sweet pickle relish
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A pinch of paprika or cayenne
👩🍳 Instructions
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Drain peas thoroughly and gently pat dry if needed (prevents watery salad).
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In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
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Add peas, cheese, onion, and bacon. Fold gently to avoid mashing peas.
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Taste and adjust seasoning.
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Cover and refrigerate 30–60 minutes before serving.
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Give a gentle stir and garnish with extra bacon or cheese if desired.
💬 Q & A: Southern Pea Salad
Q: Can I use frozen peas instead of canned?
Yes—and many prefer them. Thaw completely and pat dry. Frozen peas have a firmer texture and brighter flavor.
Q: What kind of cheese is best?
Sharp cheddar is traditional. Extra-sharp gives the most Southern flavor, but Colby or mild cheddar also work.
Q: Why is my pea salad watery?
Common causes:
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Peas not drained well
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Warm bacon added directly
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Overmixing
Fix: Drain peas thoroughly and chill before serving.
Q: Is Duke’s mayonnaise required?
Not required, but highly recommended for authentic Southern taste due to its tanginess and lack of sugar.
Q: Can I make this ahead of time?
Yes! It’s best made 4–24 hours ahead. Add bacon just before serving if you want it extra crisp.
Q: How long does pea salad last?
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Refrigerated: 3 days
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Keep covered tightly
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Do not freeze (texture will suffer)
Q: Can I make it without bacon?
Absolutely. Many Southern cooks omit bacon during Lent or for potlucks—still delicious.
Q: Is this served as a side or main?
Traditionally a side dish, often served with:
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Fried chicken
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BBQ
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Ham
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Meatloaf