English Peas Salad

The ingredients

• Frozen peas: Look for high-quality petite green peas for the best texture and sweetness. Thaw by running them under cool water or letting them sit in the fridge for a few hours. Avoid canned peas-they're too soft for this salad.
• Mayonnaise: Use a good-quality mayo like Duke's or Hellmann's. If you want a lighter version, you can swap half of it for plain Greek yogurt.
• Shallots: Milder and more delicate than onions, shallots add a refined flavor. Red onion is a fine substitute, though slightly stronger.
• Red wine vinegar: Adds brightness and balance to the richness of the dressing. Apple cider vinegar or white wine vinegar work too.
• Cheddar cheese: A sharp cheddar gives contrast and punch. Feel free to use shredded if that's what you have, but cubes give a nice bite.
• Bacon: Cook until crisp and crumble finely. You can use store-bought bacon bits in a pinch, but fresh bacon makes all the difference.
• Eggs: Hard-boiled eggs add richness and protein. For perfect eggs, boil for 10 minutes, cool, then peel.

For the ingredients quantities go to the recipe card below

How to make this English Pea Salad

1. Make the dressing: In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, salt, and black pepper until smooth and well combined.
2. Combine the ingredients: In a large mixing bowl, add the thawed peas, chopped shallots, hard-boiled eggs, cheddar cheese, and bacon.
3. Toss the salad: Pour the dressing over the pea mixture and gently fold everything together until evenly coated. Be careful not to mash the peas.
4. Chill: Cover and refrigerate for at least 30 minutes. This gives the flavors time to meld and enhances the overall taste.
5. Serve: Serve cold, and enjoy! It's perfect alongside grilled meats or tucked into a lunchbox.

Tips for Success

• Don't overmix. Folding gently keeps the peas intact and the salad looking fresh.
• Taste and adjust. Depending on your mayo and cheese, you might want more acidity or seasoning.
• Chill time is key. That 30-minute rest in the fridge deepens the flavor beautifully.

Variations

• Add herbs: Try fresh dill, chives, or parsley for a burst of freshness.
• Make it spicy: Add a pinch of cayenne or diced jalapeños.
• Use other cheeses: Smoked gouda or pepper jack are fun twists.
• Low-carb version: Omit the sugar and reduce peas slightly, adding more eggs and cheese.
• Vegetarian: Skip the bacon or replace with crispy smoked tempeh.

What to Serve With English Pea Salad

This salad pairs beautifully with grilled or roasted meats-think barbecue chicken, pork chops, or burgers. It's also great alongside:

• Sandwiches or wraps
• Fried chicken
• Baked or grilled fish
• Summer picnic spreads

Storage Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving as some dressing may separate.
• Freezer: This salad doesn't freeze well. The texture of the peas and the mayo-based dressing suffer after thawing.

FAQ

1. Can I use fresh peas instead of frozen peas?

If you prefer fresh peas, blanch them briefly in boiling water for about 2-3 minutes, then drain and let them cool before using in the salad. Fresh peas will add a firmer texture, but frozen peas are often more convenient and just as delicious.

2. How far in advance can I make English Pea Salad?

You can make English Pea Salad up to 24 hours in advance. In fact, making it ahead of time allows the flavors to meld together beautifully. Just be sure to store it in an airtight container in the fridge until you're ready to serve.

3. What can I substitute for bacon?

If you don't eat bacon or want a vegetarian option, you can substitute the bacon with crispy fried onions, toasted nuts, or even vegan bacon bits for a smoky flavor.