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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.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Cuisine: Southern

Keywords: Southern side dish, side dish recipe, salad recipes, pea recipes