Delightful Cheese and Pea Salad

Bright green peas, tangy cheddar, and crispy veggies blend together in this amazingly easy salad. The homemade sauce coats everything in a luscious creaminess, making a dish that's both familiar and fresh. Great for summer get-togethers but adaptable enough to enjoy all year long, this no-cook favorite goes well with anything from BBQ to holiday meals while taking minimal work and giving tons of flavor.

I found this treasure while looking through my grandma's handwritten food cards last year. The paper had stains and worn edges, showing it must've been used a lot. When I brought it to our Memorial Day cookout, my uncle took one taste and said right away, "This is exactly like Grandma's salad!" Seeing his happy face light up with that food memory made such a simple dish feel really special.

Tasty Ingredients

Colorful Foundation

• Green Peas: Tiny sweet bursts that add natural sugar and a fun pop when you bite them. Fresh ones are great in season, but frozen peas quickly run under cool water work perfectly all year and keep their bright look.
• Celery: Gives that must-have crunch and light peppery freshness that works against the soft peas. Pick firm stalks and cut them thin for the best texture throughout.
• Radishes: These spicy little gems add unexpected kick and pretty color contrast. Cut them super thin to spread their zingy flavor without taking over the other tastes.

Tasty Add-ins

• Cheddar Cheese: Little chunks of sharp cheddar create spots of savory goodness all through the salad. Cutting your own cheese instead of buying pre-shredded gives better flavor and the perfect chewy bite.
• Hard-Boiled Eggs: Add richness and protein while bringing another texture to the mix. Cook them just until the centers set but stay bright yellow for the best look and taste.
• Green Onions: Give mild onion flavor without being too strong like bigger onions. Using both the white and green parts adds flavor layers and looks pretty in the finished dish.

Sauce Stuff

• Mayonnaise: Makes the creamy base that hugs every ingredient perfectly. Regular full-fat kinds taste best, though lighter ones work okay if you prefer them.
• Sweet Pickle Relish: Brings tangy sweetness and tiny texture bits throughout the dressing. The subtle pickle flavor makes everything taste better without taking over.
• Seasonings: A careful mix of sugar, seasoned salt, and ground mustard turns this simple dressing into something really special, adding depth you'd otherwise miss.

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Easy Assembly

Prep Your Peas

Start by making sure your peas are totally thawed if using frozen ones, and drain off any extra water that might water down your dressing later. Pat them gently with paper towels if needed to get rid of surface moisture while keeping their round shape intact.

Smart Chopping

Cut your celery into small, even pieces, trying to match them to the size of the peas. This careful sizing makes sure you get balanced bites with well-mixed textures and flavors throughout your finished salad.

Mix with Care

Get your hard-boiled eggs ready by cutting them into bits slightly bigger than the peas, keeping some of that nice contrast between white and yellow parts. Cut green onions at an angle to make them look prettier in the finished dish.

Cheese Know-how

Cut your cheddar into tiny cubes instead of shredding it, so you'll get distinct pockets of cheesy yumminess throughout the salad. This way works better than shredding, which can get lost in all the dressing.

Slice it Right

Clean your radishes and slice them super thin, using a mandoline if you've got one. Their bright pink edges make beautiful color pops while spreading their peppery taste throughout without being too strong.

Make Your Dressing

In a separate bowl, mix mayonnaise, sweet pickle relish, sugar, seasoned salt, and ground mustard until totally smooth. Taste it and tweak the seasonings if needed before moving on to make sure the flavor balance is just right.

Fold Everything Together

Pour your finished dressing over all the veggies, using a rubber spatula to gently fold everything together. This careful mixing covers each ingredient evenly while keeping all the different textures that make this salad so great.

Let Flavors Mingle

Put your finished salad in a serving bowl, cover it tightly, and stick it in the fridge for at least an hour before serving. This resting time lets all the flavors blend beautifully while the dressing soaks into each part for a perfect final result.

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The first time I made this salad, I tried using leftover roasted peas from the night before instead of fresh or frozen ones. It was still tasty, but turned out totally different. The roasted peas added a nutty flavor my husband actually liked better, but my kids all voted for the traditional version with its sweeter, pop-in-your-mouth feel. Now I sometimes make both versions depending on who's coming over for dinner.

Great Pairings

Turn this flexible salad into a full meal by serving it with grilled meats. The cool, creamy texture works perfectly against hot chicken, juicy steaks, or flavorful salmon. The brightness cuts through rich foods, cleaning your palate between bites and making the whole meal better.

Make an old-fashioned picnic spread by matching this salad with crispy fried chicken and soft biscuits. This combo creates a filling meal that feels both indulgent and wholesome. It works really well for outdoor gatherings where comfort food helps everyone relax and enjoy themselves.

Add this salad to your holiday table alongside sliced ham or turkey. The make-ahead ease cuts down on cooking stress while the refreshing flavors balance out heavier holiday foods. Guests often like having something light and bright on their plates among all the rich seasonal dishes.

Tasty Twists

Try a Mediterranean spin by swapping feta for cheddar and adding chopped cucumber and fresh dill to the mix. A splash of lemon juice in the dressing brightens everything while keeping the creamy character that makes this salad special. This version goes really well with grilled fish or chicken skewers.

Make the salad heartier by tossing in crispy bacon pieces and replacing some mayo with sour cream for extra tang. The smoky bacon complements the sweet peas while adding another texture level. This version makes a great side for burger cookouts or casual get-togethers.

Create a spring-inspired take by mixing in chopped fresh asparagus and swapping small cubes of Swiss cheese for the cheddar. Add a spoonful of Dijon mustard to the dressing to match these lighter flavors while keeping it creamy. This version fits perfectly at Easter gatherings or spring brunches.

Keeping It Fresh

Keep your salad at its best by storing it in a flat container rather than a deep bowl. This helps it cool faster and stops condensation that might make the top watery. Stored right, the salad stays delicious for up to three days in the fridge.

Bring leftover salad back to life if it seems dry by gently mixing in a little extra mayo before serving. A teaspoon of cold water can thin the dressing without watering down the flavor if needed. This quick fix makes day-old salad taste almost as good as freshly made.

Give aging salad new life by using it as filling for wrap sandwiches with turkey or ham slices. The creamy texture works perfectly as a spread while the veggies add flavor and crunch. This clever reuse cuts down on food waste while creating a completely different meal.

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I once took this salad to a block party where it sat next to fancy pasta dishes and complicated casseroles. It didn't get much attention at first until someone tried it and immediately asked who made "that amazing pea thing." Soon a little crowd formed around my simple dish, and I went home with an empty bowl and people asking for the recipe. There's something really satisfying about watching folks discover that regular ingredients put together with care can make extraordinary flavors. This salad taught me that cooking doesn't always need to be complex to impress—sometimes the magic happens when you just let simple ingredients shine.

Commonly Asked Questions

→ Can I use frozen peas in this salad?

Absolutely, frozen peas are totally fine! Just thaw them completely and drain them well so your dressing doesn't get watery.

→ How far in advance can I make this salad?

You can make it up to a day ahead. It actually gets tastier when it sits in the fridge as all the flavors mingle together.

→ Can I substitute the mayonnaise for something lighter?

Sure thing, try mixing equal parts mayo and Greek yogurt for a lighter option that's still nice and creamy.

→ What main dishes pair well with this salad?

This flexible side goes great with anything grilled, homemade fried chicken, juicy burgers, or simple sandwiches. It's a hit at any backyard party.

→ How long does this salad keep in the refrigerator?

It'll stay good in a sealed container for 3-4 days in your fridge, though the veggies won't be quite as crunchy after the first couple days.