English Pea Salad

5 from 4 votes

An easy, no-cook Southern side dish with sweet peas, sharp cheddar, pimiento, and smoky bacon in a tangy yogurt-mayo dressing. Make it ahead for your next potluck, holiday, or cookout!

Course Salad, Side Dish

Cuisine Southern

Keyword Classic English pea salad, Easy old-fashioned English pea salad, English pea salad recipe, Southern English pea salad

Prep Time 15

Chilling Time 3

Total Time 3 15

Servings cups (about 16 servings)

Calories 210kcal

Author Blair Lonergan

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.

Video

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.

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