Spring Pea Salad

This English Pea Salad makes the perfect side dish

Pea salad is something I grew up avoiding at potlucks and parties in the Midwest. It was often gloppy and . . . weird.

One of my great joys is updating these classic recipes for a new generation and making them . . . actually delicious.

This green pea salad recipe honors the original, while using ingredients my grandma would probably never think to use, including lemon zest, shallots, and fresh chives and parsley.

And those are the things that will make people stop avoiding this salad and instead make a beeline straight to it.

Green Pea Salad ingredients

• peas – the base of the salad. We use frozen peas that have been thawed.
• mayonnaise – the main component of the creamy dressing.
• sour cream – adds tanginess to the dressing.
• sugar – adds a subtle sweetness to the dressing.
• cider vinegar – brings brightness to the dressing that balances the earthy flavor of the peas.
• lemon zest – updates the flavor of this classic dish with a pop of citrusy tang.
• salt and pepper – enhances the flavors of all of the ingredients.
• bacon – adds smoky and salty flavor, and crispy texture. Use my technique for bacon in the oven for the easiest crispy bacon.
• shallot – provides a mild onion flavor and subtle crunch.
• cheddar cheese – the little cubes of cheese add a richness to this English pea salad recipe, and they’re my favorite part!
• chives – adds a bit more mild onion flavor.
• parsley – adds a pop of freshness and vibrant green color to this recipe for pea salad.

How to make Pea Salad with Bacon

1. DRESSING. In a large bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, lemon zest, salt and pepper. Transfer half of the dressing to a covered container and refrigerate until later.

2. ADD. Add the bacon, shallot, cheese and peas to the rest of the dressing mixture in the bowl.

3. TOSS AND CHILL. Toss everything together until it is well combined. Cover and refrigerate at least 2 hours or up to overnight.

4. RESERVED DRESSING & HERBS. Just before serving, add the reserved dressing and the chives and parsley to the salad.

5. TOSS AND SERVE. Toss everything together once again, and serve!

Cold Pea Salad variations

• CHEESE – Cubed cheddar is great, but so is crumbled feta or small balls of mozzarella.
• HERBS – Instead of chives and parsley, feel free to go with mint and basil, or whatever herbs you like best.
• NUTS – Add a handful of toasted pine nuts or almonds for a satisfying crunch.

How to serve this Recipe for Pea Salad

My favorite way to serve this green pea salad recipe is as part of Easter dinner! To put together a delicious meal, choose one entree from the list below, one type of potato, and one more veggie side dish to go with your salad. And don’t forget the homemade yeast rolls.

How to store English Pea Salad

Spring pea salad can be kept in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving to refresh the dressing.

Spring Pea Salad FAQs