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English Pea Salad

5 from 7 votes
Time: 10 minutes
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This farm style, old fashioned English Pea Salad recipe is simple, easy to make, and colorful. With fresh peas, crunchy vegetables, and a creamy bright dressing this will become your favorite salad… Absolutely no cooking time, no eggs, and no bacon required.

A delicious and fresh side dish for Easter dinner, baby showers, barbeques, church picnics, and even meal prepping.

For more salads straight from the farm, try my creamy Celery Salad or this Lemon Orzo Salad with Feta!

Creamy and fresh English Pea Salad in a bowl, topped with black pepper, salad spoons on the side for serving.

Why You Will LOVE This English Pea Salad Recipe:

  • NO HARD BOILED EGGS OR BACON: I like to keep my pea salad light, bright, and fresh. I also think adding the bacon and hard boiled eggs is such a pain in the butt, this is why my English Pea Salad does not have them. I did add some Dijon mustard and a little more mayonnaise to make up for the missing creamy element, and celery for the missing crunch.

What Is An English Pea?

English Peas are the same thing as garden peas you find canned or frozen at the grocery store. The peas are harvested once they become plump enough to bust open their pods. Their pods are not edible like sugar snap peas or snow peas either.

For this recipe you can use fresh peas from the garden that need to be shelled, frozen peas, or canned peas. The peas from the garden obviously taste the best but frozen peas are the next best option. Canned peas work as well but they tend to mush up and break down easier than the other options.

Spoon in a large bowl of colorful pea salad.

Let’s Make It Together! Watch My Video Tutorial:

English Pea Salad Ingredients

  • ENGLISH PEAS (GARDEN PEAS): Feel free to use fresh, frozen, or canned. I used frozen peas because there is no cooking or blanching required.
  • RED ONION: Dice it in very fine pieces so it does not overwhelm the other ingredients.
  • CELERY: This is to add extra crunch to your salad.
  • CHEDDAR CHEESE: Use either pre-cubed cheese or buy a large block and cube it up yourself.
  • MAYONNAISE: This is the base of our dressing so make sure you are using a high quality mayo. I like to use Duke’s.
  • LEMON JUICE: Freshly squeezed is the best but you can also use apple cider vinegar. Don’t leave this out, the acid element helps cut through the richness and adds freshness to the salad.
  • DIJON MUSTARD: Adds creaminess and bold flavor. Brown mustard is another great option if you do not have Dijon.
  • GRANULATED SUGAR: A little sugar to cut through the acid, and don’t worry your salad won’t taste sweet.
  • SALT AND PEPPER: Essential in any recipe.
Ingredients. English peas, cheddar cheese, celery, red onion, mayonnaise, dijon mustard, lemon juice, granulated sugar, salt and pepper.

How to Make English Pea Salad

This is a quick overview of how to make this salad, the recipe card below will have all the details.

  1. THAW THE FROZEN PEAS: Place the peas in a large colander and run them under very cold water until thawed but firm. Set aside and let the water drain from the peas.
  2. PREPARE MIX INS: Finely dice the red onion and celery (so they are the same size as the peas), cube the cheddar cheese, fry up and crumble the bacon.
  3. MIX DRESSING: In a large salad bowl whisk together mayonnaise, lemon juice, dijon mustard, granulated sugar, salt, and pepper.
  4. COMBINE SALAD: Add the mix ins to the dressing and toss gently until well coated and combined.
  5. CHILL: This time allows the salad to meld together and build in flavor. It should be chilled for at least 4 hours or overnight if possible.
  6. SERVE

PRO TIP: Double or triple this recipe. I guarantee you will be wishing you did. In the recipe card toggle the option to 2X or 3X to scale the recipe up.

Storing Information

Any leftover English Pea Salad you have should be stored in an airtight container and in the refrigerator. It is best eaten within 3 to 4 days. I do not recommend freezing this recipe, once thawed it will be a runny and mushy mess. To liven up your leftovers, drain off any excess liquid and then add a small amount of dressing or mayonnaise back into the salad.

English Pea Salad in a large bowl topped with salt and pepper. Wood serving salad spoons on the side.


Here are a few fun ways to spice up your English Pasta Salad even more:

MAKE IT SOUTHERN: Add 4 slices of crumbled bacon and 4 hard boiled eggs to make this a Southern Pea Salad. I like to keep it light, bright, and fresh.

TOSS IN OTHER VEGETABLES: bell peppers, scallions or green onions, radishes, carrots, cucumbers, etc.

SEASON WITH HERBS: try this salad with freshly minced dill or parsley.

ADD PASTA: Make this an English Pea Pasta Salad! Use small shapes like elbow macaroni, bow tie, orzo, or ditalini.

LOOKING FOR A THINNER DRESSING? Add more lemon juice or a splash of buttermilk to thin it out.

Close up of pea salad

Frequently Asked Questions (FAQ’s)

Is English Pea Salad healthy?

My recipe for English Pea Salad is healthier than most because it does not include eggs or bacon. It also has extra veggies thrown in there (always a plus). A rough calculation of the nutrition showed a 1/4 cup serving is about 150 calories.

Can you eat green peas raw?

Technically yes, but peas that grow in inedible pods should be cooked prior to eating. Typically frozen and canned peas you buy at the store are already cooked, so no worries there. If you are using garden peas or fresh peas from the farmers market, those should be cooked for this salad.

Do you cook the peas for a pea salad?

If you choose to use frozen or canned peas, no. If you are using fresh peas from the garden then they should be boiled for 3 to 5 minutes and immediately thrown in cold water. They tend to be tough and need a little bit of cooking to help soften them.

Spoon in a large bowl of colorful pea salad- green peas and celery, purple red onion, and orange cheddar cheese.

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Enjoy Entirely, Elizabeth
English Pea Salad in a bowl, topped with black pepper, salad spoons on the side for serving.

English Pea Salad

Elizabeth Swoish
Looking for a delicious and easy side dish? You will love this creamy, old fashioned, fresh English Pea Salad recipe with celery, red onion, and cheese.
5 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Servings 12 (1/4 cup servings)
Calories 150 kcal


  • 24 ounces peas - frozen (you can use can/ drained or fresh/ blanched peas)
  • 1 cup cheddar cheese - in small 1/4" cubes
  • ½ cup celery - chopped into pea sized bites
  • ½ cup red onion - chopped into pea sized bites
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice - fresh (about 1 lemon)
  • 1 tablespoon dijon mustard
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon black pepper


  • Place frozen peas in a large colander. Run them over cool water for a few minutes or until thawed (yet firm). Set aside and allow the excess water to run off the peas.
  • In a large bowl, whisk together the mayonnaise, lemon juice, dijon mustard, granulated sugar, salt, and black pepper.
  • Add the peas, cubed cheddar cheese, chopped celery and red onion.
  • Toss the salad until everything is well coated and combined.
  • Cover and refrigerate for at least 4 hours and up to 12 hours.
  • Remove from the refrigerator and lightly toss prior to serving.



Storing Information:

  • Refrigerated, in an airtight container, for up to 4 days.
  • Freezing this salad is not recommended.
LOOKING FOR A THINNER DRESSING? Add more lemon juice or a splash of buttermilk to thin it out.
USING FRESH PEAS? Boil them for 3 to 5 minutes and immediately submerge the peas in cold water. They tend to be tough and need a little bit of cooking to help soften them.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on February 23rd, 2023
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

8 thoughts on “English Pea Salad”

  1. 5 stars
    I love this salad with the thicker dressing made as written in the recipe. When I have bacon bits, I sprinkle those on top but it’s really yummy even without. Since this salad is so quick to make, I often bring it to potlucks.

  2. 5 stars
    I love how creamy this English pea salad turns out every time. The vegetables and the dressing are a match made in heaven! Such a great recipe to try!

  3. 5 stars
    I tried this salad for the first time today, and it was delicious! It’s so fresh and full of flavor, and I’m really impressed by how easy it is to make. I will definitely be making this again soon!

  4. 5 stars
    This is so good! I absolutely love the crunch that the onion and celery bring, and it is just so creamy! This is a great summer salad!

  5. 5 stars
    I made this recipe using fresh peas and boy, was it delicious! Took it to a backyard potluck party and it was a huge hit with everyone. These peas were so easy to make. I also went with a thinner dressing which made it taste delicious.

  6. 5 stars
    Addicting!!!!! I think I moved on this for four days straight!! 🤪 It’s super easy and yet perfect for a special occasion!


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