This southern 4-ingredient green pea salad is the kind of dish that showed up at every church basement potluck and family reunion when I was growing up in the rural Midwest. My grandma kept the recipe tucked in her Bible, but truth be told, she hardly needed to look at it—just peas, a good creamy dressing, sharp cheddar, and plenty of crispy bacon. It’s humble, comforting, and the bowl was always scraped clean before the main dishes were gone.
If you’re looking for a quick, make-ahead side that feels like it’s been passed down through the generations, this is the one people will line up for just to get a scoop.
Vintage glass bowl of green pea salad on a farmhouse table
Vintage glass bowl of green pea salad on a farmhouse table
Serve this pea salad well-chilled in a pretty glass bowl alongside fried chicken, baked ham, pot roast, or meatloaf. It’s especially nice with grilled burgers or brats in the summertime, adding a cool, creamy contrast to anything hot off the grill. Round out the table with a pan of cornbread, some sliced garden tomatoes, and maybe a simple fruit salad for dessert.
It travels beautifully, so it’s perfect for potlucks, picnics, and holiday buffets where folks can help themselves.
Southern 4-Ingredient Green Pea Salad
Servings: 6
Ingredients
3 cups frozen green peas, thawed and well-drained
1 cup shredded sharp cheddar cheese, packed
6 slices thick-cut bacon, cooked crisp and crumbled (about 1/2 cup)
3/4 cup real mayonnaise
Directions
Cook the bacon in a skillet over medium heat until it is deeply browned and crisp, turning as needed. Transfer the cooked bacon to a paper towel–lined plate to drain and cool completely, then crumble or chop into small pieces. Set aside.
Crisp bacon cooling on a paper towel-lined plate
Crisp bacon cooling on a paper towel-lined plate
Measure out the frozen peas into a colander and run under cool water just until they are no longer icy, or place them in the refrigerator until thawed. Drain very well, then gently pat dry with a clean kitchen towel or paper towels so the dressing won’t get watery.
In a large mixing bowl, add the mayonnaise. Stir it briefly to loosen so it will coat the peas evenly.
Thawed green peas draining in a kitchen colanderlire la suite sur la page suivante >>
