Introduction

This pea salad is a delightful combination of creamy, tangy, and savory flavors with a satisfying crunch from crispy bacon. It’s perfect as a refreshing side dish for picnics, barbecues, or weeknight dinners. Simple to prepare and packed with vibrant ingredients, it’s sure to become a favorite.

A close-up image showing a creamy salad in a clear glass bowl placed on a white marbled surface. The salad has three visible layers mixed together: bright green peas with a smooth texture, light orange cheese cubes with firm edges, and small pieces of light purple-red onion scattered throughout. The salad is coated evenly in a white creamy dressing that clings to all ingredients. Small crispy brown bacon bits are also mixed inside, adding more texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices bacon, diced
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon granulated sugar
2 teaspoons apple cider vinegar
1/4 teaspoon coarse salt
1/8 teaspoon pepper
4 cups frozen peas, thawed
1/3 cup diced red onion
3/4 cup cubed sharp cheddar cheese (about the same size as the peas)

Instructions

Step 1: In a large nonstick skillet, cook the bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to a paper-towel lined plate to drain excess grease.
Step 2: In a large bowl, whisk together the sour cream, mayonnaise, sugar, apple cider vinegar, coarse salt, and pepper until smooth.
Step 3: Add the thawed peas, diced red onion, cubed cheddar cheese, and crispy bacon to the bowl. Gently stir until everything is evenly coated with the dressing.
Step 4: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold, garnished with extra crispy bacon if desired.

Tips & Variations

For a vegetarian version, omit the bacon and add toasted nuts or seeds for crunch.
Use fresh peas when in season for a sweeter, fresher taste.
Swap sharp cheddar for feta or mozzarella for a different flavor profile.
Adjust the sugar and vinegar amounts to balance sweetness and tang to your preference.

Storage

Store the pea salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add extra crispy bacon if you like. It is best enjoyed chilled and does not require reheating.

How to Serve

A clear glass bowl filled with a salad that has three main layers mixed together: bright green peas, small orange cheese cubes, and crispy brown bacon pieces, all coated evenly with a creamy white dressing; bits of chopped red onion add pops of dark purple color scattered throughout. The bowl is placed on a white marbled surface with a few green peas and orange cheese cubes around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used, especially when in season. Blanch them briefly in boiling water and then plunge into ice water to maintain their color and texture before adding to the salad.

How do I keep the bacon crispy in the salad?

Cook the bacon until very crispy and drain well on paper towels. Add the bacon to the salad just before serving or reserve some to sprinkle on top to maintain maximum crispness.

Pea Salad Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This classic Pea Salad is a creamy, savory dish featuring crispy bacon, sharp cheddar cheese, sweet peas, and a tangy dressing made from sour cream and mayonnaise. Perfectly chilled before serving, it’s a delicious side option for picnics, potlucks, or casual dinners.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

Ingredients

Scale

Bacon

8 slices bacon, diced

Dressing

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon granulated sugar
2 teaspoons apple cider vinegar
1/4 teaspoon coarse salt
1/8 teaspoon pepper

Salad

4 cups frozen peas, thawed
1/3 cup diced red onion
3/4 cup cubed sharp cheddar cheese (approximately the same size as the peas)

Instructions

Cook the Bacon: In a large nonstick skillet over medium heat, cook the diced bacon until it becomes crispy. Use a slotted spoon to transfer the bacon pieces onto a paper-towel-lined plate to drain the excess fat and cool.
Prepare the Dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, granulated sugar, apple cider vinegar, coarse salt, and pepper until the mixture is smooth and well combined.
Combine Salad Ingredients: To the dressing bowl, add the thawed peas, diced red onion, cubed sharp cheddar cheese, and the cooled crispy bacon. Gently stir everything together until all the ingredients are evenly coated with the dressing.
Chill Before Serving: Cover the bowl with plastic wrap or a lid, and refrigerate the pea salad for at least one hour. This allows the flavors to meld nicely. Before serving, garnish with some additional crispy bacon if desired. Serve the salad cold.

Notes

Make sure to thaw the frozen peas completely and drain any excess moisture to avoid a watery salad.
For extra flavor, consider using smoked cheddar or adding fresh herbs like dill or parsley.
This salad can be prepared a day in advance and kept refrigerated in an airtight container.
To make it vegetarian, omit the bacon or substitute with vegetarian bacon alternatives.

Keywords: pea salad, bacon salad, creamy pea salad, cheddar cheese salad, summer side dish, picnic recipes