Pea salad has that nostalgic magic, every spoonful feels like a summer picnic or a Sunday dinner with family. It’s creamy, crunchy, savory, and just a little bit sweet. This updated take on the classic pea salad blends comfort with balance, something I always aim for here at Millow Dishes.
Using simple ingredients like thawed sweet peas, hard-boiled eggs, and a tangy mayo-sour cream dressing, it’s easy to see why this side dish keeps making its way onto tables year after year. In this post, I’ll show you how to build the perfect pea salad that’s just as good chilled the next day.
- A Creamy Pea Salad Recipe with Comfort in Every Bite
- Building the Creamy Dressing + What Makes It Taste Even Better Cold
- Easy Variations and Kitchen Tips for Better Pea Salad
- How to Serve and Store Pea Salad the Right Way
- FAQs About Pea Salad
- Conclusion: A Salad That’s Simple, Satisfying, and So Shareable
A Creamy Pea Salad Recipe with Comfort in Every Bite
Why This Salad Stuck with Me
When I think of the dishes that feel like home, this Pea Salad recipe comes to mind almost instantly. It’s the kind of thing that showed up at every family cookout, tucked into a glass bowl, lightly chilled, and always the first to disappear. I remember helping my grandmother stir it together with a wooden spoon, her version was simple: sweet peas, chopped eggs, cheddar cheese, and a generous spoonful of mayonnaise. It wasn’t fancy, but it was full of love.
Over time, I started to make it my own. I wanted the same comfort and ease, but with just a bit more balance. Instead of using only mayonnaise, I added sour cream to brighten the dressing. I also kept things meat-free, allowing the eggs and cheese to bring the richness. And I added cayenne, not to make it spicy, but to give it that subtle warmth that makes the other flavors pop. It’s still the same soul-soothing salad, just a little more tuned in to how I cook today.
The peas stay crisp because they’re thawed but not cooked—frozen peas are already blanched and ready to eat, according to USDA nutrition data.
What All Goes in Pea Salad?
The beauty of this dish is in its simplicity. Here’s what makes this pea salad shine:
| Ingredient | Purpose |
|---|---|
| Frozen sweet peas (thawed) | Crisp base with mild sweetness |
| Hard-boiled eggs | Adds richness and texture |
| Green onions | Fresh sharpness without overpowering |
| Shredded cheddar cheese | Creamy, salty flavor boost |
| Mayonnaise & sour cream | Creamy dressing with tang |
| Celery seeds or chopped celery | Adds crunch and slight bitterness |
| Spices (salt, black pepper, garlic powder, cayenne) | Balances flavor with heat |
Whether you’re serving it alongside grilled chicken or scooping it into a wrap like I do with leftover quinoa salads, this pea salad recipe fits seamlessly into everyday meals.
Building the Creamy Dressing + What Makes It Taste Even Better Cold
The Creamy Base That Pulls Everything Together
Every great pea salad recipe depends on the dressing. It’s the creamy layer that wraps everything in comfort and brings the ingredients into harmony. This one is incredibly simple, just two main ingredients—but it makes all the difference.
You’ll mix equal parts mayonnaise and sour cream, then season it gently. The mayonnaise gives richness and smooth texture, while the sour cream adds a fresh tang that brightens each bite. This combo creates a light, silky dressing that never feels heavy, even when chilled.
Here’s what goes into the dressing:
Creamy Pea Salad Dressing Ingredients:
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon celery seeds (or ½ cup chopped celery)
- A sprinkle of cayenne pepper, optional for gentle heat
You can whisk these ingredients together in a small bowl while your peas are thawing. If you like a slightly sharper flavor, try adding a teaspoon of Dijon mustard, it plays nicely with the sour cream and adds a bit of edge.
This salad uses a 50/50 blend of mayonnaise and sour cream, a combo I use in my creamy cucumber salad too. The result is a lighter, smoother dressing that doesn’t overpower the other ingredients.
Letting the salad chill for an hour (or even overnight) allows the flavors to meld beautifully. I follow the same approach with my cranberry apple coleslaw, which tastes better after resting.
Why This Salad Tastes Better After Chilling
One surprising detail about this pea salad recipe is how much better it tastes after it sits. When you first mix everything together, the flavors are good, but give it an hour (or even better, overnight), and it becomes something else entirely.
The peas stay crisp because they’re thawed but not cooked. The chopped onions soften just slightly. And the garlic, celery seed, and cayenne settle into the dressing, blending together in a way you just can’t rush.
If you’re not a fan of cheddar, swap it for diced mozzarella or crumbled feta. I love using creamy cheeses in dishes like my green bean salad with feta and cranberries because they hold up well in creamy dressings and add a fresh tang.
Easy Variations and Kitchen Tips for Better Pea Salad
Creative Twists to Make It Your Own
One of the best parts about a classic pea salad recipe is how effortlessly you can adapt it to your preferences—or to what you already have in your fridge.
If you’re looking for a slightly different flavor, swap the cheddar cheese for crumbled feta or goat cheese for a tangy bite. For a sharper kick, use a bold aged white cheddar. And if you like a little extra color, toss in diced red bell peppers or shredded carrots. They add crunch and a natural sweetness that plays well with the creamy dressing.
Want something more filling without the pasta? Add chickpeas or chopped boiled potatoes. Both soak up the dressing beautifully and add some weight to make it a full meal.
If you’re out of cheddar cheese, try diced mozzarella, crumbled feta, or even pepper jack for extra zing, BBC Good Food has a great guide to cheese varieties and how they change a dish’s flavor.
Smart Tips for the Perfect Texture and Taste
The key to a great pea salad is texture. You want crisp, tender peas—not mushy ones, so make sure you’re using thawed frozen peas, not canned, whenever possible. Don’t cook them. Just run them under cold water to thaw quickly, then pat them dry before adding to your bowl.
When mixing in the dressing, use a light hand—you want every bite coated, not drenched. And always chill the salad for at least an hour before serving. This allows the flavors to meld and deepens the taste.
For presentation, top the salad with extra green onions, a light sprinkle of paprika, or even a few microgreens for a modern touch.
These simple adjustments and tips elevate a comforting side dish into something you’ll reach for again and again.
How to Serve and Store Pea Salad the Right Way
Serving Ideas That Feel Effortless
Pea salad isn’t just a filler side, it’s a quiet showstopper when served right. Whether you’re planning a cookout, potluck, or a casual weeknight dinner, this creamy pea salad recipe fits right in.
For backyard gatherings, I love placing the salad in a wide, shallow serving dish so the bright peas, cheddar, and chopped green onions can stand out.
Hosting brunch? Serve the salad alongside quiche or baked eggs, with fresh fruit on the side. The creamy, savory notes help balance out sweet dishes like muffins or berry bowls.
It also works well in meal prep. Scoop it into lettuce cups or add a big spoonful to a grain bowl with farro or couscous. I often use leftovers as a sandwich or wrap filling, just add sliced avocado or spinach for extra bite.
Storage Tips That Keep It Fresh
Proper storage helps this pea salad taste just as good, if not better, the next day.
Once you’ve mixed your salad, store it in an airtight container and refrigerate it for at least 1 hour before serving. This rest time allows the peas to stay crisp and the flavors to blend. If you’re prepping for a gathering, you can make this up to 24 hours in advance.
After serving, return leftovers to the fridge as soon as possible. It will keep well for up to 3 days. Just give it a gentle stir before eating. Avoid freezing, it affects the texture of both the peas and the creamy dressing.
For a simple lunch, I often pair this with a bowl of lentil salad or tuck a scoop into pita pockets with leafy greens. It’s satisfying without being heavy—exactly what I love in a summer meal.
It stores beautifully too. Keep leftovers in an airtight container, and like my creamy egg macaroni salad, it will hold well for up to three days in the fridge without getting soggy.
Keeping it cool, simple, and safe ensures every bite tastes just as delicious as the first.
Creamy Pea Salad with Eggs and Cheddar
Ingredients
Equipment
Method
- In a large bowl, add thawed peas, chopped eggs, green onions, and cheese.
- In a small bowl, whisk together mayonnaise, sour cream, salt, pepper, garlic powder, celery seed, and cayenne.
- Pour dressing over the pea mixture and gently stir to combine.
- Cover and refrigerate for at least 1 hour.
- Stir before serving. Enjoy chilled.
Nutrition
Notes
Add diced red bell pepper for color and crunch.
Make up to 24 hours ahead for deeper flavor.
Looking for a sweet pairing? Try our [Soft Oatmeal Raisin Cookies](https://yourdomaine.com/oatmeal-raisin-cookies) or balance the richness with [Pickle Lemonade](https://yourdomaine.com/pickle-lemonade-drink).
From your stove to our hearts
share your delicious take!FAQs About Pea Salad
What all goes in pea salad?
A classic pea salad recipe includes thawed frozen peas, chopped hard-boiled eggs, shredded cheddar cheese, green onions, mayonnaise, sour cream, and seasonings like garlic powder, black pepper, salt, celery seeds, and optional cayenne. You can also add extras like chopped celery, bell peppers, or seeds for extra crunch.
What is a Jennifer Aniston salad?
The Jennifer Aniston salad is a completely different dish. It’s a fresh, protein-packed mix of bulgur wheat, cucumbers, chickpeas, red onion, feta cheese, fresh herbs, and lemon juice. While not related to pea salad, it shares the appeal of being simple, wholesome, and easy to prep ahead—just like many salads on Millow Dishes.
What is the tastiest salad in the world?
“Tastiest” depends on your taste! Some love bold Caesar salads or grain bowls, while others reach for creamy classics like this pea salad. What makes this one so good is the combination of sweet peas, creamy dressing, and savory mix-ins, it’s comfort food in salad form. It’s also wildly adaptable, just like our Mediterranean chickpea salad.
Do frozen peas need to be cooked before adding to a salad?
Nope! Frozen peas are pre-cooked and just need to be thawed. You can run them under cold water or let them sit in the fridge until they’re ready. This keeps them crisp, sweet, and bright—perfect for pea salad.
Conclusion: A Salad That’s Simple, Satisfying, and So Shareable
There’s something comforting about a bowl of pea salad-familiar, creamy, and just a little unexpected. It’s a dish that shows up quietly but disappears quickly. This version brings all the nostalgic charm but lightens things up with a creamy mayo-sour cream dressing, plenty of texture, and endless ways to make it your own.
Whether you’re bringing it to a barbecue, prepping lunch ahead of time, or just craving something simple and cold on a warm day, this pea salad has a place at the table. And once you taste how the flavors come together after chilling, you’ll understand why it’s a go-to in my kitchen, and maybe soon in yours too.
