This creamy English pea salad is a Southern classic that’s cool, crisp, and packed with flavor. Sweet peas, sharp cheddar, tangy pimiento, and smoky bacon come together for an easy side dish that’s perfect for potlucks and holidays. Best of all, it only takes about 15 minutes to stir together, there’s no cooking involved, and it actually tastes better the longer it chills.
If you love make-ahead Southern sides, you’ll also want to try these Southern-style green beans and this grape salad. You’ll find even more ideas in our Southern Easter Side Dishes collection, too.
Table of Contents
What Are English Peas? English peas are the classic green peas you probably grew up eating. They’re also called garden peas, shelling peas, or simply green peas. Unlike snap peas or snow peas (which you eat pod and all), English peas are shelled before eating. They’re known for their naturally sweet flavor and bright green color, and they’re the variety you’ll find in the freezer aisle in bags.
Before You Get Started
This is a simple no-cook recipe, but a few key steps make all the difference between a good pea salad and a great one.
- Don’t cook the peas. The creamy dressing tenderizes them as the salad chills in the fridge. Cooking them first will make them too soft and mushy.
- If using frozen peas, thaw and drain them really well. Spread the thawed peas on a layer of paper towels and pat them dry. Excess moisture is the number one reason pea salad turns watery.
- Use full-fat mayo and thick Greek yogurt for the dressing. Low-fat or fat-free versions are thinner and tend to water down the salad. Duke’s mayo and a whole milk Greek yogurt (like Fage) are our top picks.
- Plan ahead for chill time. This salad needs at least 3-4 hours in the fridge for the flavors to come together and the dressing to soak into the peas. Overnight is great, too.
How to Make English Pea Salad
This recipe comes together with about 15 minutes of hands-on time. From there, the fridge does all the work. Here’s how to pull it together.
Step 1: Whisk Together the Dressing
In a large bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, dried basil, sugar, garlic powder, seasoned salt, and black pepper until smooth.
Then stir in the diced bell pepper, shredded cheddar cheese, red onion, and pimiento.
Give it a taste and adjust the seasoning if needed.
⇢ Taste the dressing before adding the peas. It should be slightly bold and tangy on its own, since the peas will mellow everything out once they’re folded in.
Step 2: Fold in the Peas and Bacon
Add the thawed, well-drained peas and the crumbled bacon to the bowl. Gently fold everything together until the peas are evenly coated in the dressing. Be careful not to mash or crush the peas as you stir.
⇢ Fold gently, don’t stir hard. A rubber spatula works better than a spoon here, since it’s easier to scoop under the peas without smashing them.
Step 3: Chill and Serve
Cover the bowl tightly and refrigerate for at least 3-4 hours before serving. The salad will thicken as it chills and the peas will absorb some of the dressing.
Before serving, give the salad a good stir and add an extra dollop of mayo to loosen it up if it feels too thick. Season with additional salt and pepper to taste, and garnish with fresh basil or parsley if you like.
⇢ The salad tastes best after chilling overnight. If you’re making it for a potluck or holiday, preparing it the day before is a great move.
We love peas, and we all agreed that this was a fantastic tasting pea salad, especially when served with a light meal on a hot summer’s day. Thanks Blair
– Angela
Serving Suggestions
This classic side dish pairs well with just about any protein, but it’s especially good alongside holiday meals and summer cookouts. Here are some of our favorites:
For holidays and special dinners, serve it with pineapple glazed ham, bourbon-glazed ham, smoked turkey breast, or grilled beef tenderloin.
For casual cookouts and weeknight dinners, try it alongside fried chicken, grilled hamburgers, grilled BBQ chicken, or Dutch oven pot roast.
Variations and Customizations
- Skip the bacon if you prefer a lighter, vegetarian version. The salad is delicious without it.
- Stir in diced ham for a heartier pea salad, especially if you have holiday leftovers to use up.
- Add chopped hard-boiled eggs, diced celery, pickle relish, or chopped pecans for extra flavor and texture.
- Swap the red onion for milder green onions or fresh chives if you’re sensitive to raw onion.
- Use sour cream in place of the Greek yogurt for a slightly richer dressing.
- Try a different vinegar. Red wine vinegar, white wine vinegar, champagne vinegar, or a squeeze of fresh lemon juice all work well in place of the apple cider vinegar.
- Serve it over greens by spooning the creamy pea salad over a bed of fresh lettuce for a light presentation.
- This recipe makes a big batch (about 8 cups), which is perfect for potlucks and gatherings. To serve a smaller family, simply cut all ingredients in half.
Storage and Make-Ahead Tips
Make Ahead: This salad actually gets better as it chills, so it’s an ideal make-ahead dish. Prepare it at least 3-4 hours before serving, or make it the day before. Give it a good stir before serving and add an extra spoonful of mayo if the dressing has thickened.
How to Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The dressing may thin out a bit as the vegetables release liquid, so the salad is at its best within 24 hours.
Freezing: This salad does not freeze well. The creamy dressing will separate when thawed, and the vegetables will turn watery and soggy.
⇢ Heading to a potluck? Keep the salad in a cooler with ice packs during transport to maintain the best texture and food safety.
Frequently Asked Questions
What are English peas?
English peas are the same thing as green peas, garden peas, or shelling peas. They come in a pod that you remove before eating (unlike snap peas or snow peas, where you eat the whole pod). You’ll find them fresh at farmers markets in the spring and early summer, or year-round in the freezer aisle. Frozen English peas work perfectly in this salad.
Can I use canned peas instead of frozen?
You can in a pinch, but canned peas tend to be softer and saltier than frozen. If you go this route, drain and rinse them well, and you may want to cut back slightly on the seasoned salt in the dressing. Frozen peas are the best option for the sweetest flavor and firmest texture.
Why is my pea salad too runny?
The most common reason is excess moisture from the peas. Make sure frozen peas are completely thawed, well drained, and patted dry before adding them to the salad. Using full-fat mayo and thick Greek yogurt also makes a big difference. Low-fat or fat-free dairy products are thinner and water down the dressing. If your salad is already too thin, stir in an extra spoonful of mayo to bring it back together.
How far in advance can I make this pea salad?
You can make it up to 24 hours ahead, and it honestly tastes better after a long chill. The peas soften slightly in the dressing and the flavors meld together beautifully. Just give it a good stir before serving and add a dollop of mayo if the dressing has thickened up.
More Southern Side Dishes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
English Pea Salad
Equipment
- large mixing bowl
Ingredients
- ¼ cup mayonnaise
- ¼ cup plain Greek style yogurt (whole milk)
- ½ teaspoon apple cider vinegar
- 1 tablespoon dried basil
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt (such as Lawry's)
- ¼ teaspoon ground black pepper
- ½ medium sweet bell pepper (any color), finely chopped (about ½ cup)
- ¼ cup shredded cheddar cheese
- 1 tablespoon finely diced red onion
- 2 teaspoons diced pimentos
- 4 slices bacon, cooked and crumbled (optional but recommended)
- 2 lbs. shelled fresh peas or 2 packages (16 ounces each) frozen peas, thawed and well drained
Instructions
- In a large bowl, whisk together the mayonnaise, yogurt, vinegar, basil, sugar, garlic powder, seasoned salt, and ground black pepper until smooth.
- Stir in the bell pepper, cheddar cheese, red onion, and diced pimientos.
- Gently fold in the peas and crumbled bacon (if using) until everything is evenly coated in the dressing. Use a rubber spatula and be careful not to mash the peas.
- Cover and refrigerate the salad for at least 3-4 hours before serving.
- Before serving, give the salad a good stir. Add an extra dollop of mayo to loosen the dressing if needed. Season with additional salt and pepper to taste. Garnish with chopped fresh basil or parsley if desired.
Notes
- Do not cook the peas before making the salad. The creamy dressing tenderizes the peas as the salad chills.
- Thaw and drain frozen peas thoroughly. Pat them dry with paper towels to prevent a watery salad. This is the most important step for the right consistency.
- Use full-fat mayo and whole milk Greek yogurt for the best flavor and creamiest texture. Low-fat versions will make the dressing thin and watery.
- Taste and adjust the dressing before adding the peas. It should taste slightly bold, since the peas will mellow the flavors.
- The salad is best after chilling overnight. If making the day before, stir well and add extra mayo before serving.
- To loosen the salad before serving, stir in a small spoonful of mayo. The peas absorb the dressing as they sit.
- For the best bacon texture, add the crumbled bacon just before serving if you don’t want it to soften in the dressing overnight.
- English peas are also called green peas, garden peas, or shelling peas. Frozen peas are the most convenient option and work beautifully. Canned peas can work in a pinch but will be softer and saltier (drain and rinse well).
- To scale down, cut all ingredients in half. The rest of the instructions stay the same.
- Storage: Keeps in an airtight container in the fridge for up to 3 days. Best within 24 hours. Do not freeze.
- Substitutions: Use sour cream instead of Greek yogurt. Swap red onion for green onions or chives. Try red wine vinegar or lemon juice in place of apple cider vinegar.
- Recipe adapted from Country Living magazine.
Nutrition
Originally published in April, 2014, this post was updated in March, 2026.
I don’t usually like peas but I think I’d like them in this salad 🙂
I make mine with cut snap and snow cut snow peas and yellow peppers, red onions, and bacon, I toss with ranch dressing. Easy peasy.
Sounds delicious, Dina!
Hi Blair! I’ve never had pea salad before and I love finding new salad ideas for vegetables! Thank you so much for sharing at Best of the Weekend and your photo looks fabulous – pinning! Hope you have a happy Sunday and a wonderful week!
Thanks so much for sharing, Cindy! It’s definitely the perfect way to eat some spring veggies. 🙂
It says COOK time 3 hrs. but yet the recipe says to combine and refrigerate..
That’s right, Colleen! The recipe form doesn’t give me an option for “chill” or “refrigerate,” so I just added the 3 hours under “cook time” so that it would show that it’s not a last-minute recipe (I just want to be sure that you allow some refrigeration time). There’s not actually any “cooking” involved. 🙂 Hope that helps, and enjoy!
I didn’t know pea salad was a southern thing, but I do like it. I’ve made one that’s dairy-free. It’s nice to have something that’s healthy and delicious!
Yep — healthy and delicious is important when it comes to veggie side dishes. My family really likes this one! 🙂
I love peas and this salad looks delicious! All the flavors in it, the red onion, basil, pimento, and apple cider vinegar….YUM! Pinning this 😉
Hi, Julie! Thank you! I hope that you get to try it. 🙂
Ooooh, I love these kinds of salads! I’m so glad you shared this at Treasure Box Tuesday- pinned and tweeted! 🙂
Thanks SO much, Joy!
We love peas, and we all agreed that this was a fantastic tasting pea salad, especially when served with a light meal on a hot summer’s day. Thanks Blair 🙂
Hooray! So glad that it was a hit, Angela! Thanks for letting me know!
Will it be fine if made the day before and refrigerated all night?
Hi, Erin! I think so, although I’ve never made it quite that far in advance. I’d give it a good stir the next day and you should be good to go! Let me know if you try it. I’d love to hear if it works or not. 🙂
This looks fantastic!
Thanks, Sydney!
Excited to try this!
Thank you! Enjoy! 🙂
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What can I use instead of greek yogurt?
Sour cream is a perfect substitute! 🙂
This looks delicious; my mother used to make creamed peas that were just delicious. She never taught me how to make them and, I have never been able to find a recipe for them. Do you have one that I could see?
Hi, Barbara! I’m sorry — I don’t have a recipe for creamed peas. But I love the idea and I’ll add it to my list to try! 🙂
Came across this recipe and I can’t wait to try it! Thanks!
We hope you enjoy it, Bev!
I love this recipe!!! I included it in a roundup of April produce, if you’d like to check it out & share it! 🙂 I love your blog!
https://sweetvegtable.com/april-produce-16-fresh-vegetarian-recipes/
Have a great day! Katie
Thank you so much, Katie!
Blair, is it possible to add rice to this? I had a salad similar to this at a family reunion years ago, but no one in my family remembered making it. Please, let me know, if you would!
Thank you,
Randall
Hi, Randall! Absolutely, I think rice would be a great addition. Maybe just decrease the peas and substitute rice for some of them so that you keep the other proportions the same. Hope you enjoy!
This sounds a lot like a cold version of a creamed pea recipe my mother used to make when I was a child. I never knew how to make it creamy. Was the yogurt what made this one creamy?
Yes! Yogurt, sour cream, or mayonnaise will all make it creamy. 🙂
Made this salad and perhaps the frozen (thawed) peas didn’t drain enough or juice from peppers makes it seem runny before refrigerating… any tips? Has this happened to anyone? Idk if it will thicken up at all.
Hi, Ashleigh! I haven’t had that problem, so I’m not sure what the issue might be. The peas definitely need to be well drained, and you want to make sure that you’re using high-quality mayonnaise and thick Greek yogurt (I like Duke’s mayo and Fage brand yogurt). Low-fat or fat-free varieties tend to be more watery, so maybe that was an issue. It’s hard for me to know exactly, but that would be my guess from afar. Hope it still tasted good — even if the dressing was thin! 🙂
I have to try this.i love pea salad ,and this is somewhat different than what I know.thanks for recipe.sounds delicious.
Hope you enjoy it, Jessica!
Just got this recipe this morning, so obviously haven’t made it yet, but I often put peas in my tossed salads, so I plan to make this asap. But first I need to know, if I use Miracle Whip instead of Mayo, which I really don’t like, do I need to change amounts of any of the other ingredients? Maybe leave out the sugar?
Hi, Robin! I don’t use Miracle Whip, so I’m not the best to advise on substitutes. That said, I do know that Miracle Whip has a sweeter flavor, so I would leave out the sugar to begin with. You can always stir in a little bit to taste if you decide that you want it a little bit sweeter. Otherwise, I don’t think you should need to make any other adjustments.
Thanks; going to make it for a potluck next week!
We hope you enjoy it, Robin!
We absolutely love this recipe. However, I must state that peas are one of our most used vegetables and yet we haven’t made this recipe until NOW.
I can see me making varieties of this depending on the season and my cravings. No matter what, this is a keeper and a future contribution to neighborhood gatherings.
Thank you again.
Mike in South Carolina
Thank you so much, Mike! I hope your neighbors enjoy it, too! 🙂
*photo
Sorry, retired English comp. teacher; just can’t let typos go!
Please do let us know how it turns out, Robin! We hope you enjoy the recipe.
Mine looks like your phot with just one 1-lb. pkg. of thawed frozen peas! I did everything else in the right amounts, so I don’t think I’ll add the 2nd pkg. I’ll let you know how it goes after chilling a couple of hours. Fingers crossed!