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Pea Salad

Pea salad with bright green peas coated in a creamy tangy dressing studded with crispy bacon crumbles, sharp cheddar cubes, and red onion. Chill it for at least 1 hour so the flavors meld into a classic Southern-style potluck salad texture.
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Prep Time 10 minutes
chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pea salad ingredients
  • 4 cup frozen peas Thawed (do not cook).
  • 6 bacon Cooked and crumbled.
  • 1 cup sharp cheddar cheese Cubed small.
  • 0.5 cup red onion Finely diced.
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 large bowl
  • 1 small bowl

Method
 

Thaw and prep
  1. Thaw the frozen peas completely and pat them dry with paper towels to remove excess moisture.
  2. Cook the bacon until done, then crumble it.
Mix the salad
  1. Combine the peas, crumbled bacon, cheddar cubes, and red onion in a large bowl.
  2. Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.
  3. Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
Chill and finish
  1. Cover and refrigerate for at least 1 hour so the flavors develop.
  2. Then stir and taste for seasoning before serving.

Notes

Pro tip: Pat the thawed peas very dry—excess moisture can thin the dressing. Store covered in the refrigerator for up to 3 days; the texture softens slightly over time but stays safe. Freezing isn’t recommended because peas and cheddar can break down and weep moisture. For a lighter option, replace half the mayonnaise with plain Greek yogurt for a tangier, lower-fat creamy dressing.