The classic pea salad. A southern staple, if you will. You see it at family picnics, at showers for brides and babies, and the cafeteria line at Luby’s. It makes a tasty and light side to bring along to any potluck or even a funeral reception to comfort loved ones. But what makes some pea salads just “ok” vs. a pea salad that is so good you seek out the person who made it and ask them for the recipe? THIS is that recipe. The one that beats all the other pea salads in the south. Save it, share it, enjoy it!
- 1 16 ounce package frozen sweet peas, thawed and uncooked
- 2-3 medium/large eggs, hard boiled and chopped
- 6 slices of bacon, cooked crisp and chopped (extra bacon never hurt nobody)
- 1/2 cup chopped green onion
- 1 cup shredded cheddar cheese, mild or medium sharp
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup celery chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Combine uncooked, thawed peas (thaw in warm water for a few minutes or leave on counter for an hour) eggs, bacon, green onion, cheese, and celery in a salad bowl. In a separate bowl, prepare the dressing, add the mayonnaise and sour cream and then mix in pepper, salt, and garlic powder. Combine dressing with pea mixture until fully mixed. Cover and place in refrigerator for a couple of hours. Makes 4-6 servings. Double or triple for a larger group.