Y’all! I have been trying to get this pea salad recipe perfect for years and I finally got it so of course, I will share it with you!!!
The first year my husband and I started dating, he invited me for Thanksgiving. Everyone raved about how delicious his aunt’s pea salad was. I’d only had pea salad a couple of times before and I didn’t hate it, but I don’t remember it standing out either. But since all the family was looking forward to it, I wanted to try it. I went into the kitchen with my plate, looking for the pea salad…and it was nowhere in sight! I’d gotten my hopes up and taste buds ready, but it was one of the first dishes that was eaten up. I tried her recipes some years after (it was the first thing to go at almost every family function), and it was worth the hype. Of course, you know I had to ask her for the recipe, but it’s a secret so I had to come up with my own. And I must say, it’s a simple, but delicious recipe. My family looks forward to having it anytime I make it.
My recipe is classic here in the south with just a little kick in the background from the hot sauce. The boiled egg is reminiscent of a southern potato salad or even deviled egg. And the cheddar cheese is a must-have!
Old Fashioned Pea Salad
Ingredients
3 14.5-ounce cans of young sweet peas, drained
3 hard-cooked eggs chopped
3/4 cup Cheddar cheese, cubed (I like to dice my in ¼-1/2 inch cubes)
⅔ cup mayonnaise
1/4 cup red onion diced
2 tbsp sweet relish
1/4 cup sliced Spanish olives
1 tbsp prepared mustard
A few dashes Hot Sauce (optional but recommended)
* salt and ground black pepper to taste
Tools you may need
A medium-size bowl
Large spoon or rubber spatula
How to make Pea Salad
Mix all ingredients in a bowl until well coated in mayonnaise.
Season with salt and pepper.
Let refrigerate for at least one hour before serving.
Best served chilled
FAQ’s
How long does pea salad last in the refrigerator?
Pea salad can be stored in an airtight container in the refrigerator for up to four days. These are my favorite for storing leftovers. The seal is tight and keeps food fresh. I have three sets and I love them!
Is pea salad healthy?
Depends on the ingredients. It’s high in fat from the egg, mayonnaise, and cheese. But can be healthy fats if using a good quality mayo and a healthy cheese. In my recipe, I usually use eggs from backyard chickens, homemade mayo, and raw cheddar cheese. Either way, it’s not a low-calorie side dish.
Do you cook the peas in pea salad?
This depends on whether or not you’re using canned peas for frozen. If using canned peas, they are already cooked, so there’s no need. If using frozen peas or even fresh peas, it’s suggested to lightly steam them prior to using them in a pea salad.
Can you use frozen peas in pea salad?
Yes. If using frozen peas, you’d want to cook the peas first. I’ve used both canned and frozen peas in my recipe and like them both, so they can be versatile.
What to serve with pea salad?
Baked Ham
Barbecue Chicken
Fried Chicken
Meatloaf
Southern Pea Salad
Ingredients
- 3 14.5 ounce cans young sweet peas drained
- 3 hard-cooked eggs chopped
- 3/4 cup Cheddar cheese cubed
- ⅔ cup mayonnaise
- 1/4 cup red onion diced
- 2 tbsp sweet relish
- 1/4 cup sliced Spanish olives
- 1 tbsp prepared mustard
- A few dashes Hot Sauce optional
- * salt and ground black pepper to taste
Instructions
- Mix all ingredients in a bowl until well coated in mayonnaise; season with salt and pepper. Let refrigerate for at least one hour before serving. Can be served chilled or at room temperature. Refrigerate any leftovers.