This English pea salad recipe couldn’t be easier to make. For a southern side dish that is creamy and delicious you will be making this one again and again!
I love that this side dish makes a great potluck option for family gatherings, a baby shower, or a church picnic.
Of course you can always have it with dinner at home too, right?
In fact, this salad is one of the best summer recipes you can make since no cooking is required and it’s full of fresh ingredients.
Of course if you want to make your bacon fresh, I won’t stop you but feel free to use pre-cooked for some truly easy prep.
English Pea Salad Ingredients
Many pea salad recipes call for red onion but we decided to switch it up a bit and use green onions for this one.
I love green onions and combined with the flavors of creamy ranch dressing, sour cream and bacon, the flavor totally pops!
To make this classic pea salad you just need a few minutes, a large bowl, and your ingredients.
Pea salad shopping list:
- Frozen peas
- Green onions
- Cheddar cheese
- Sour cream
- Ranch salad dressing
- Bacon (cooked and crumbled or use bacon bits)
For our low-carb eaters, pea salad is a great potato salad alternative with just 8 net carbs per serving! Check out the recipe card for all of the nutrition facts (based on 8 servings).
How to Make English Pea Salad
Whether you call it green pea salad, Southern pea salad, creamy pea salad or some other variation, the best part about making this simple recipe is not cooking.
Once your peas are thawed, all you need to do is chop your veggies and get ready to mix.
The cauliflower and celery really add some texture to compliment the slight crunch of the salty bacon and savory dressing.
Add that to the onion flavor and this hearty side dish checks all the boxes.
Chop your veggies as big or as small as you like.
Combine all the ingredients except for bacon, cover with plastic wrap and (this is important) refrigerate it for a minimum of 30 minutes before serving.
When you are ready to eat, either top the pea mixture with bacon or serve it in a small bowl on the side.
I always love using real bacon but it will taste delicious with real bacon bits too. Either way keeps my belly full and I don’t mind one tiny bit.
Top with salt, ground pepper and even garlic powder to taste.
Cold salads are great to make at home the night before eating because the flavor is so good the next day.
Print: English Pea Salad Recipe
You will love bringing this classic salad to your next gathering and it will make a delicious addition to any table.
- 10 ounce pkg frozen peas (thawed)
- 1 cup celery (sliced)
- 1 ½ cups cauliflower (chopped into bite sized pieces)
- ¼ cup green onion, sliced
- ¾ cup shredded cheddar cheese
- ½ cup sour cream
- 1 cup ranch salad dressing
- 12 oz bacon (cooked and crumbled)
- Combine all ingredients except bacon in a large bowl and stir together
- Cover and refrigerate for at least 30 minutes to combine flavors
- Serve with crumbled bacon sprinkled on top
Store leftovers in an airtight container for up to 3 days. Nutrition information is based on 8 servings.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 69mgSodium: 1100mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 20g
Nutrition information is estimated and may vary based on products used. Please verify with your ingredients.