This Southern side dish classic combines crispy, sweet English peas, crisp and salty bacon, creamy cheese, and tangy dressing to make a crave-worthy salad.
8 slices thick-cut bacon, chopped into ½-inch slices
2 pounds fresh English Peas
½ cup mayonnaise
½ cup sour cream
1 small sweet onion, minced
1 tablespoon apple cider vinegar
1 tablespoon sugar
½ teaspoon cayenne pepper
1 ½ cups shredded white cheddar cheese
In a skillet over medium-high heat, cook the bacon until crispy. Use a slotted spoon to remove the bacon and place on paper towels to drain. Discard the bacon fat.
Meanwhile, bring a large pot of water to a full rolling boil.
Add the peas and cook for 1 – 1 ½ minutes.
Drain the peas in a strainer and run very cold water over them until they are completely cooled. Set aside.
In a small bowl, combine the mayonnaise, sour cream, minced onion, vinegar, sugar, and cayenne. Stir well to combine.
To a large salad bowl, toss together the English peas, bacon slices, and most of the shredded cheddar cheese. Reserve a handful of the shredded cheese.
Pour the dressing over the peas and toss to coat the peas with dressing.
Cover tightly with plastic wrap and chill for about 1 hour to allow the flavors to marry.
When ready to serve, sprinkle the remaining shredded cheese over the top and serve cold.
- Category: Side Dish
- Cuisine: Southern
Keywords: Southern side dish, side dish recipe, salad recipes, pea recipes