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English Pea Salad
This creamy english pea salad recipe is full of flavor from the sweet peas, crunchy bacon, onion, and sharp Cheddar cheese all mixed into a creamy dressing. It's a classic potluck recipe.
Course
Side Dish
Cuisine
American - Southern
Prep Time
10
minutes
minutes
Chill
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
Calories
281
kcal
Author
Marye Audet-White
Equipment
mixing bowl
Ingredients
12
ounces
frozen green peas
plus one on hand in case you need it
1
cup
mayonnaise
I suggest Hellmann's
1 ½
tablespoons
sugar
½
teaspoon
Kosher salt
½
teaspoon
pepper
½
cup
diced red onion
1 ¼
cup
Cheddar cheese
diced small - you can use mild, medium, or sharp.
6
bacon
cooked crisp and crumbled
Smoked paprika
for garnish
Instructions
Mix the mayonnaise, sugar, salt, and pepper in a small bowl - set aside.
Add the frozen peas, diced onion, and diced cheese to a large serving bowl.
Spoon the mayonnaise mixture over the top and stir gently to coat the ingredients with the dressing.
Cover tightly and chill for at least one hour or up to 2 days.
Just before serving stir in the crispy bacon pieces and dust the top with smoked paprika.
Store leftovers in the refrigerator.
Notes
Storage:
Cover with plastic wrap and store in the refrigerator for up to 4 days. This recipe does not freeze well.
Tips:
Don't leave this delicious side dish at room temperature more than an hour or two. Mayonnaise is notorious for going bad in the heat.
This is delicious with smoked Cheddar instead of sharp.
Using small Cheddar cheese cubes already cut will save time.
This easy salad has the best flavor after it's been chilled a couple of hours.
There's no need to use thawed peas. I just add them frozen.
Creamy pea salad works as a main dish because the peas and cheddar provide plenty of protein.
Nutrition
Calories:
281
kcal
|
Carbohydrates:
7
g
|
Protein:
7
g
|
Fat:
25
g
|
Saturated Fat:
7
g
|
Cholesterol:
32
mg
|
Sodium:
409
mg
|
Potassium:
130
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
355
IU
|
Vitamin C:
11.8
mg
|
Calcium:
96
mg
|
Iron:
0.6
mg