After a long winter, the fresh taste of early spring crops gives an enthusiastic welcome to the new season!
Tender green peas are mixed with bacon, cheese, and red onion in a light, lemony dressing. A little mint adds the invigorating flavor of spring to this easy recipe that is a cinch to whip up anytime.
Enjoy it as a side salad or on its own for lunch, or make it ahead and bring it to a potluck or party. It’s sure to become one of your most-requested recipes!
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What Is English Pea Salad?
According to its name, you might think that the origin of English Pea Salad can be traced back to England. But, surprisingly it’s not a British dish.
Peas are some of the oldest crops to have been farmed, with evidence of pea fields in Turkey and Iraq dating back to 7,000 to 6,000 BC. From there they spread to Europe, and Christopher Columbus is credited with bringing pea plants to the West Indies on his famed voyage. By the early 17th century, settlers in Jamestown were farming peas and the crop spread across the United States.
English Pea Salad seems to have originated in the southern United States in the 1950s. It’s made with a light dressing, bacon, onion, cheese, and in some cases celery. It’s different than Seven Layer Pea Salad, which is also southern in origin. That one incorporates layers of lettuce, shrimp, tomatoes and cheese in an overnight recipe. My keto-friendly version excludes peas, but they can be added for a non-keto version.
So we know English Pea Salad originates in the southern US. So why is the word “English” in its name?
Welp, That’s a southern thing, too. What most of the country calls ordinary peas, southerners call English peas. This was probably done to differentiate green peas from the other varieties that are used in abundance in southern cooking. However, the term may also have been adopted because finer varieties of pea plants were developed in England around the time that the first settlers arrived in the colonies. Proud of their “fancy” peas, these early immigrants may have called them English peas… and the term remained in some areas longer than anybody could have guessed.
Can I Make Substitutions?
Yes!
This pea salad can be made to suit preferences, diets, or simply what you have on hand. While an English pea salad typically contains peas, a light dressing, onion, egg, cheese, and bacon, the Pea Salad Police aren’t going to be arresting anyone who doesn’t abide by those rules.
For a vegetarian version, leave out the bacon. For a heartier version, put more in.
If you’re not a fan of hard boiled eggs, you can easily omit the egg from this recipe.
If you can’t find colby jack cheese, mild cheddar or mozzarella make delicious substitutions.
You can even change the dressing based on your preferences or what you have in the fridge. Substitute sour cream or plain yogurt for the mayonnaise, or use a combination.
While I have not tried to make a vegan version of this salad, vegan mayo, cheese, and bacon can easily be substituted for the non-vegan counterparts. If you give a vegan version a whirl, please be sure to comment to let us know what you used and how it turned out!
Can I Use Canned or Fresh Peas Instead of Frozen?
You can use whatever type of peas you enjoy the most. I prefer using frozen for the convenience, but I would use fresh peas if they were available to me.
To use fresh peas, you’ll need to prepare them first. Shell them directly into a colander, then rinse with cold water. Bring a pot of water to a rolling boil and boil the peas for 2-3 minutes. Drain them into the colander and run cold water over them. Now they’re ready for your salad!
I do not recommend using canned peas. The commercial canning process leaves peas with a softer consistency. While some people enjoy that, I feel that this salad benefits from the extra texture that fresh or frozen peas have. The vibrant green of fresh and frozen peas is also more appealing in this salad, allowing them to shine.
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Directions
- Make the dressing. Combine mayonnaise, lemon juice, salt, and pepper in a small bowl. Whisk until smooth.
- Pour thawed peas into a large bowl. Add dressing and stir to combine.
- Mix remaining ingredients into peas. Serve immediately or cover and chill. Stir before serving.
If You Enjoyed This Salad, Take a Look at These…
- If you’re on keto, you’ll love this Keto-Friendly Overnight Layered Salad
- Black Bean and Rice Salad is an easy, healthy side dish that can be tossed together in a flash
- There’s nothing like a classic! The Best Old-Fashioned Potato Salad is a must-have at backyard BBQs!
Easy English Pea Salad
Difficulty: Easy6
servings10
minutesTender green peas are mixed with bacon, cheese, and red onion in a light, lemony dressing. A little mint adds the invigorating flavor of spring to this easy recipe that is a cinch to whip up anytime.
Ingredients
2 cups frozen peas, thawed
1/4 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 oz colby jack cheese, cubed
4 slices crisply cooked bacon, crumbled
1 tablespoon red onion, finely chopped
1 tablespoon fresh mint, cut into thin strips
Directions
- Make the dressing. Combine mayonnaise, lemon juice, salt, and pepper in a small bowl. Whisk until smooth.
- Pour thawed peas into a large bowl. Add dressing and stir to combine.
- Mix remaining ingredients into peas. Serve immediately or cover and chill. Stir before serving.
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