I’ve been eating this Classic English Pea Salad all summer long and I can’t stop.
I make this salad every weekend and then I keep it in the fridge for a quick-lunch or an easy side salad for dinner. I’ve also been known to walk by the fridge and snag a few spoonfuls for a snack.
This is the kind of pea salad I used to find sitting on the potluck table when I was a kid. I didn’t think much of pea salad back then. I usually skipped those bowls and moved on to the tapioca pudding or spoon bread. However, these days, I am all about this Classic English Pea Salad.
Of course, this is my version of Classic English Pea Salad. I’ve tried several versions over the years but for me, this salad must include peas, bacon and cheese. I use shredded cheese rather than cube the cheese. I like cheese, I just don’t like cubes of cheese in this salad. It feels to heavy. Using shredded cheese keeps the textures in the salad a bit more consistent. Other ingredients may vary but the essential three are crucial to this tasty salad.
Along with the peas, bacon and cheese I like to add two kinds of onion. Red onion and green onion. I think layering the onion flavor gives the salad a little more sass and compliments the salty bacon and sharp cheddar.
When I’m feeling lazy (I have my moments) I toss this with our favorite organic ranch dressing. Otherwise, when I’ve got all the ingredients on hand, I make my own dressing which is super easy.
Although fall is headed this way, this is a salad I usually make year round. You’re going to love this Classic English Pea Salad so much you just might end up making it every week too!
Delicious Wishes and Loads of Love,
Karista
Ingredients
- 2 cups or 16 ounces of peas (I use fresh or frozen that have been steamed and cooled)
- 1/2 cup diced or thinly sliced red onion
- 1/2 cup thinly sliced green onion
- 1/2 cup diced cooked bacon (or more to taste. I love bacon!)
- 1/2 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried chives
- Dash of Worcestershire sauce (or two)
- Salt and pepper to taste
- Squeeze of lemon
Instructions
- Whisk together the mayonnaise, buttermilk, garlic powder, onion powder, dried chives and dash of Worcestershire. Season to taste with salt and pepper. Refrigerate for 30 minutes.
- In a large bowl, add the peas, red onion, green onion, bacon and cheddar cheese. Toss with as much dressing as you like. Season to taste with salt and pepper.
- This salad holds well in the refrigerator for up to three days.
Notes
When I'm feeling lazy (it happens) I skip making the dressing and use my favorite ranch dressing instead. Although this dressing recipe is super easy and super delicious.
12 Comments
Dwana
September 18, 2017 at 8:02 pmYummy!!!!! Can’t wait to make this version.
Karista
September 24, 2017 at 5:47 pmThanks Dwana! I wish I could say it was vegetarian but the bacon totally makes this salad. 😉
Coco in the Kitchen
September 19, 2017 at 3:14 pmGood Gods, Woman, this sounds amazing! I’m making it tonight!
Karista
September 24, 2017 at 5:48 pmHope you love it! I make it every week. Totally obsessed. 🙂
Kimberly Lester
April 16, 2018 at 4:43 pmSounds delish! Do you ever skip the step of steaming the frozen peas before adding them to your salads if you are not going to eat it right away? I’m just asking for a friend who does this. 😉
Karista
April 16, 2018 at 7:25 pmI usually steam my peas because I buy them fresh and they’re sort of crunchy if I don’t. 🙂 But if you’re using frozen, letting them sit out to thaw should be fine. Enjoy!!
Gerlinde
April 19, 2018 at 3:29 pmI have some fresh peas in the fridge and I like your recipe .
Karista
April 24, 2018 at 9:32 amThank you! I hope you enjoy the salad!
diane miller
November 6, 2018 at 12:33 pmReally wish you would add an approximate no of servings these recipes make. Pictures are misleading.
Karista
November 8, 2018 at 10:44 amHi Diane, Typically I do give the approximate number of servings. I just checked, and apparently when the recipe app updated to the new version, it lost some of the information. So thanks so much for bringing this to my attention! The Pea Salad typically serves about 4 people as a side dish or 3 if you’re looking for a larger serving. Enjoy the recipe, Karista
Tia Bostian
October 17, 2019 at 7:52 pmWhat era do you think this salad started being served? 1940s, 1950s, 1960s? I would love to pin it down.
Karista
October 18, 2019 at 7:00 amI believe it originated in the 1950’s. It’s definitely something I grew up on as a child of the 60’s. My grandmother was from Texas and I think it may have originated in the southern states. I hope this helps!