PEA SALAD ~ BLOG 366.135

I believe this creamy, flavorful dish made with sweet baby peas, cheddar cheese, bacon, and red onion comes from EVERY southern grandmother’s recipe box. You’ve probably had it dozens of times at potlucks, church socials or picnics.

4 cups frozen peas, thawed and rinsed
8 slices bacon cooked and crumbled
1/2-1 cup (depending on your taste) diced ham

½ cup cheddar cheese shredded
⅓ + cup red onion diced

⅓ cup mayonnaise
½ cup sour cream
1 tablespoon sugar
1 tablespoon apple cider vinegar
FRESH ground sea salt & pepper, to taste (we like it a bit heavier)

In a large bowl, whisk together mayonnaise, sour cream, sugar, and vinegar.
  • Season with FRESH ground sea salt and black pepper.
  • Fold in peas, most of the bacon pieces, ham (if your like), red onions and most of the cheese to the bowl and gently stir to coat.

  • Refrigerate at least 2 hours before serving.
  • Season to taste with additional salt & pepper.
Garnish with additional bacon and cheese. 


  • To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
  • Leftover salad can be stored in the fridge for up to 4 days, but stir to mix before serving.


3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.