Pea Salad Old Fashioned: A Classic Recipe with a Modern Twist

Pea Salad Old Fashioned: Prepare to be transported back to simpler times with a dish that’s both nostalgic and surprisingly delightful! Forget everything you think you know about salads; this isn’t your average leafy green concoction. We’re talking about a creamy, crunchy, and slightly sweet symphony of flavors that will have you reaching for seconds (and maybe thirds!).

While the exact origins of Pea Salad Old Fashioned are a bit hazy, it’s safe to say this dish has been gracing potluck tables and family gatherings for generations, particularly in the American South and Midwest. It evokes memories of Grandma’s kitchen, summer picnics, and the comforting feeling of home-cooked goodness. It’s a dish that’s stood the test of time, and for good reason!

So, what makes this classic so irresistible? It’s the perfect balance of textures – the tender sweetness of the peas, the crisp bite of celery and onions, and the satisfying crunch of bacon (because, let’s be honest, everything is better with bacon!). The creamy dressing, often a blend of mayonnaise and sour cream, ties it all together, creating a harmonious blend of flavors that’s both comforting and addictive. Plus, it’s incredibly easy to make, requiring minimal cooking and prep time, making it a perfect dish for busy weeknights or impromptu gatherings. Get ready to rediscover a timeless favorite!

this Recipe

Ingredients:

• For the Salad:
• 4 cups frozen petite peas, thawed
• 1 cup sharp cheddar cheese, cubed into small pieces
• 1/2 cup red onion, finely diced
• 1 cup cooked bacon, crumbled (about 8-10 slices)
• 1/2 cup celery, finely diced
• 1/4 cup fresh parsley, chopped
• For the Dressing:
• 1 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparing the Pea Salad:

1. Thaw the Peas: The first thing we need to do is make sure our peas are thawed. I usually just run them under cold water for a few minutes until they’re no longer frozen but still nice and cool. Drain them really well; we don’t want a watery salad!
2. Prep the Cheese: Now, let’s get that cheddar cheese ready. I like to cut it into small cubes, about the same size as the peas. This ensures a nice, even distribution of cheesy goodness throughout the salad. You can also use shredded cheese if you prefer, but I find the cubes add a nice texture.
3. Dice the Red Onion: Next up is the red onion. This adds a lovely bit of sharpness and color. Make sure you dice it finely, so it doesn’t overpower the other flavors. If you’re sensitive to raw onion, you can soak the diced onion in cold water for about 10 minutes to mellow out the flavor. Drain it well before adding it to the salad.
4. Crumble the Bacon: Ah, bacon! This is what really makes this salad special. Cook your bacon until it’s nice and crispy, then let it cool slightly before crumbling it. You can use pre-cooked bacon bits if you’re short on time, but freshly cooked bacon is always the best. I like to use kitchen shears to cut the bacon into small pieces; it’s much easier than crumbling it by hand.
5. Dice the Celery: Celery adds a nice crunch and freshness to the salad. Dice it finely, just like the red onion. Make sure to remove any tough strings from the celery stalks before dicing.
6. Chop the Parsley: Finally, chop up some fresh parsley. This adds a pop of color and a fresh, herbaceous flavor. Flat-leaf parsley (Italian parsley) is my preference, but curly parsley will work just fine too.

Making the Dressing:

1. Combine the Ingredients: In a medium-sized bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper. Make sure everything is well combined and smooth. The apple cider vinegar adds a nice tanginess that balances out the sweetness of the sugar and the richness of the mayonnaise.
2. Adjust to Taste: Give the dressing a taste and adjust the seasonings as needed. You might want to add a little more sugar if you prefer a sweeter dressing, or a little more vinegar if you like it tangier. A pinch of garlic powder can also be a nice addition.

Assembling the Salad:

1. Combine the Salad Ingredients: In a large bowl, combine the thawed peas, cubed cheddar cheese, diced red onion, crumbled bacon, diced celery, and chopped parsley. Gently toss everything together to ensure it’s evenly distributed.
2. Add the Dressing: Pour the dressing over the salad and gently stir to coat all the ingredients. Be careful not to overmix, as this can make the peas mushy. You want everything to be nicely coated but still retain its texture.
3. Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably an hour, to allow the flavors to meld together. This also helps the salad to chill thoroughly, which is how it’s best served.
4. Serve and Enjoy: Before serving, give the salad another gentle stir. You can garnish it with a little extra crumbled bacon or chopped parsley if you like. This pea salad is delicious on its own as a side dish, or you can serve it with sandwiches, grilled chicken, or burgers. It’s also a great addition to potlucks and picnics.

Tips and Variations:

• Cheese Variations: While I love sharp cheddar in this salad, you can experiment with other cheeses. Monterey Jack, Colby Jack, or even a crumbled blue cheese would all be delicious.
• Vegetable Additions: Feel free to add other vegetables to the salad. Diced carrots, bell peppers, or even some chopped hard-boiled eggs would be great additions.
• Dressing Variations: If you’re not a fan of mayonnaise, you can substitute it with Greek yogurt or a light mayonnaise. You can also add a little Dijon mustard to the dressing for a bit of extra flavor.
• Make it Ahead: This pea salad is a great make-ahead dish. You can prepare it up to a day in advance and store it in the refrigerator. Just be sure to give it a good stir before serving.
• Bacon Alternatives: If you don’t eat bacon, you can substitute it with cooked ham or turkey bacon. You can also use smoked almonds or walnuts for a vegetarian option.
• Sweetness Adjustment: Some people prefer a sweeter pea salad. If you’re one of them, feel free to add a little more sugar to the dressing. You can also use honey or maple syrup instead of granulated sugar.
• Vinegar Options: While apple cider vinegar is my go-to, you can also use white vinegar or red wine vinegar. Each will give the dressing a slightly different flavor.
• Herb Options: Parsley is a classic choice, but you can also add other fresh herbs to the salad. Dill, chives, or even a little mint would all be delicious.
• Nut Addition: Adding some chopped nuts, like pecans or walnuts, can add a nice crunch and nutty flavor to the salad. Toast the nuts lightly before adding them for an even better flavor.
• Spice it Up: For a little kick, add a pinch of red pepper flakes to the dressing. You can also use a spicy mayonnaise or add a few drops of hot sauce.

Serving Suggestions:

• Side Dish: This pea salad is a perfect side dish for any meal. It pairs well with grilled meats, sandwiches, and salads.
• Potlucks and Picnics: It’s a great dish to bring to potlucks and picnics because it’s easy to transport and can be made ahead of time.
• Sandwich Filling: Believe it or not, this pea salad can also be used as a sandwich filling. Spread it on some bread with lettuce and tomato for a delicious and easy lunch.
• Appetizer: Serve it as an appetizer with crackers or toasted baguette slices.
• Salad Topping: Use it as a topping for a green salad. It adds a nice burst of flavor and texture.

Storage Instructions:

Store leftover pea salad in an airtight container in the refrigerator for up to 3 days. The salad may become a little watery as it sits, so you may want to drain off any excess liquid before serving. It’s best to stir the salad before serving to redistribute the dressing and flavors.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 300-400 per serving
• Fat: 20-30 grams
• Protein: 10-15 grams
• Carbohydrates: 15-20 grams

Why I Love This Recipe:

This old-fashioned pea salad is one of my favorite recipes because it’s so easy to make and it’s always a crowd-pleaser. It’s the perfect combination of sweet, savory, and crunchy, and it’s a great way to use up those frozen peas in your freezer. Plus, it’s so versatile – you can easily customize it to your liking by adding different cheeses, vegetables, or herbs. I hope you enjoy this recipe as much as I do!

Conclusion:

So, there you have it! This isn’t just any pea salad; it’s a Pea Salad Old Fashioned, a delightful twist on a classic that’s sure to become a new favorite. I truly believe this recipe is a must-try for so many reasons. First, it’s incredibly easy to make, perfect for those busy weeknights or when you need a quick and impressive dish for a potluck. Second, the combination of sweet peas, crispy bacon, sharp cheddar, and that tangy-sweet dressing is simply irresistible. It’s a symphony of flavors and textures that will have everyone coming back for seconds (and maybe even thirds!).

But the best part? It’s incredibly versatile! While I love it exactly as written, there are so many ways you can customize this Pea Salad Old Fashioned to suit your own tastes. For a vegetarian option, simply omit the bacon and add some toasted walnuts or pecans for a bit of crunch. You could also swap out the cheddar cheese for a different variety, like Monterey Jack or pepper jack, for a little extra kick. If you’re feeling adventurous, try adding some chopped red onion or celery for even more texture and flavor. And for a lighter version, you can use Greek yogurt instead of mayonnaise in the dressing.

Serving Suggestions: This salad is fantastic on its own as a light lunch or side dish. It pairs perfectly with grilled chicken, burgers, or sandwiches. I also love serving it at barbecues and picnics – it’s always a crowd-pleaser! You can even get creative and use it as a topping for baked potatoes or as a filling for lettuce wraps. The possibilities are endless!

I’ve made this Pea Salad Old Fashioned countless times, and it’s always a hit. I’ve brought it to family gatherings, potlucks with friends, and even just enjoyed it as a quick and easy lunch for myself. Every time, I get asked for the recipe, and I’m always happy to share it. It’s just one of those dishes that everyone seems to love.

Now, it’s your turn! I’m so excited for you to try this recipe and experience the deliciousness for yourself. Don’t be afraid to get creative and experiment with different variations. The most important thing is to have fun and enjoy the process. I’m confident that this Pea Salad Old Fashioned will become a staple in your kitchen, just like it has in mine.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any changes to the recipe? What did you serve it with? What did your family and friends think? Please share your thoughts and photos in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking!

I truly believe that this Pea Salad Old Fashioned is more than just a recipe; it’s a way to bring people together and create lasting memories. So, gather your ingredients, put on some music, and get ready to make something truly special. You won’t regret it!