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Okay. Let me just say this right off the bat:
I did not expect this salad to be a hit.
I really didn’t. It’s peas. You know? Not exactly thrilling. But years ago, I saw a version of this floating around in one of those old church cookbooks — the kind with hand-drawn little veggies in the margins and at least four recipes for “congealed salad.” I gave it a shot. Tossed it together one weekend when we had friends coming by. I figured, hey, worst-case scenario, we’ll eat it ourselves all week.
Well. We did not have leftovers. And now I get asked for it way more often than I ever expected for something that takes 10 minutes and one mixing bowl.
What Makes This One Worth Making (Again and Again)
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Creamy, cold, and crunchy — it just works
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Zero cooking — not even the peas
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Crowd-pleaser that doesn’t try too hard
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Surprisingly good with a hot meal (hello, meatloaf night)
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Kids don’t notice the veggies — they just eat it and ask for more
Here’s What You’ll Need
Just the basics, really. You probably already have most of it.
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4 cups frozen peas, thawed (don’t cook ’em — just let them sit out while you do the rest)
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1 cup diced cheddar (sharp or mild — I like the orange blocks from Aldi)
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½ cup chopped celery (more if you like crunch)
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½ cup chopped red bell pepper (for sweetness and color)
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¼ cup red onion, finely chopped (or green onion if you’re being gentle)
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½ cup mayo
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¼ cup sour cream (Greek yogurt works if you’re doing the whole “trying to be healthy” thing)
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1 tablespoon apple cider vinegar
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1 tablespoon sugar
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Salt and pepper to taste
That’s it. If you’ve got a bowl and a spoon, you’re golden.
What You Do With It
1. Dump the peas in a big bowl.
Let ‘em thaw while you chop everything else. They should be cold, not icy.
2. Add the cheese, celery, pepper, and onion.
It’ll already start looking colorful and fresh.
3. In a separate little bowl, mix your dressing.
Mayo, sour cream, vinegar, sugar, salt, pepper. Taste it. Adjust if needed.
4. Pour the dressing over the veggies.
Gently fold everything together so the peas don’t get smooshed.
5. Chill it.
At least an hour — longer if you can. Makes a big difference. Don’t skip this part.
6. Stir before serving.
Sometimes the dressing settles a bit, so give it a mix.
A Few Extras I Sometimes Toss In
Because some days, you wanna jazz it up:
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Crumbled bacon (yep, every time)
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Chopped ham (especially good around Easter)
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Fresh dill or parsley (just a little—don’t turn it into a herb garden)
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Shredded carrots for color
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A small handful of sunflower seeds for crunch (try it, seriously)
Leftovers & Keeping It Fresh
Honestly, this salad holds up better than most.
Just store it in an airtight container in the fridge. It’ll last about 2–3 days. Might even taste better the next day, once everything’s had time to hang out.
If it tightens up in the fridge, you can stir in a spoonful of mayo or a splash of milk to loosen it a bit.
Final Thoughts (From Someone Who Wasn’t a Pea Person)
If you’d told me ten years ago I’d be writing about a cold pea salad, I’d have laughed. But here we are. I make this at least once a month, and every time I serve it, someone says, “Oh I forgot how much I love this!”
It’s not fancy. It’s not trendy. It’s just good. And sometimes, that’s the best kind of recipe.
Let me know if you try it — or if you’ve got your own version. I’m always curious what people add. (A cousin of mine swears by diced pickles. Haven’t worked up the courage for that one yet.)
Thanks for hanging out with me. Hope this finds its way to your kitchen soon.
Irish Pea Salad
Ingredients
- 4 cups frozen peas thawed
- 1 cup cheddar cheese diced
- 1/2 cup celery chopped
- 1/2 cup red bell pepper chopped
- 1/4 cup red onion finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- salt and black pepper to taste
Instructions
- In a large bowl, combine the thawed peas, diced cheddar cheese, chopped celery, chopped red bell pepper, and finely chopped red onion.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Pour the dressing over the pea and vegetable mixture, gently tossing to coat all ingredients evenly.
- Refrigerate for at least an hour before serving to allow the flavors to meld together.
- Give the salad a gentle stir before serving. Enjoy!
Notes
Nutrition