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english pea salad
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English Pea Salad

Make this easy English pea salad with a homemade dressing in less than 30 minutes, using nine simple ingredients for a sweet, tangy, savory side!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Keyword: easy salad, easy salad recipe, Entree Salad, feed a crowd, potluck recipe, vegetable recipe, vegetable side dish
Servings: 8
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Large Saucepan
  • Mixing Bowl
  • Whisk

Ingredients

  • 4 cups green peas, fresh or frozen
  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon honey
  • 1 tablespoon finely chopped fresh herbs (I like fresh basil, fresh mint, fresh dill or a combination)
  • 4 ounces extra sharp cheddar cheese, diced
  • 10 slices bacon, cooked to crispy and chopped
  • 1/4 cup diced red onion (or use pickled red onion; see note)

Instructions

  • If using fresh peas: Bring a large pot of salted water to a boil. Fill a bowl with ice water and set it near the stove. Add the peas to the boiling water and boil for 2 minutes. Drain and then transfer the peas to the ice water to stop the cooking process.
    If using frozen peas: Defrost until still cold but no longer frozen.
  • Pat the peas dry with clean dish towels.
  • In a medium mixing bowl, whisk together the sour cream, mayonnaise, vinegar, honey, and herbs.
  • Gently fold in the peas, cheese, bacon, and onion.
  • Serve immediately with some extra sprigs of fresh herbs for garnish.

Notes

Make ahead: This can be made up to 2 days ahead, but keep in mind that the bacon will lose its crunch if it’s left in the salad for more than an hour or two. If you can, wait to stir the bacon in until just before serving. 
Red onion: If you don't love the flavor of raw red onion, try this salad with pickled red onion. It gives the salad a fresh, tangy flavor which balances the richness of the salad well. The recipe below makes a large jar of pickled red onions, and you will only need a small amount for this salad. Use the rest of the pickled red onions in tacos or on other salads!
Pickled Red Onions:
  • 1 Red Onion, thinly sliced 
  • 1/2 cup Water
  • 1/2 cup Apple Cider Vinegar
  • 2 Tablespoons Sugar 
  • 2 teaspoons Kosher Salt
  1. Thinly slice the red onions. Gently pack them into jars or high-sided bowls.
  2. Heat water in the microwave just until warm to the touch (1 to 2 minutes). Stir in apple cider vinegar, sugar, and kosher salt until salt dissolves.
  3. Pour liquids over red onions. (Note: If they are not fully covered, you may need to mix up more of the liquid mixture to pour over top.)
  4. Let pickles marinate, covered in the refrigerator, for at least 30 minutes and up to a month.
  5. Drain pickles before using.

Nutrition

Calories: 204kcal | Carbohydrates: 12g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 295mg | Potassium: 267mg | Fiber: 4g | Sugar: 5g | Vitamin A: 747IU | Vitamin C: 30mg | Calcium: 135mg | Iron: 1mg