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Pea Salad

Pea salad with bright green peas coated in a creamy tangy dressing, studded with crispy bacon, sharp cheddar cubes, and red onion. This southern-style creamy pea salad chills for at least 1 hour so the flavors blend into a potluck-ready summer salad.
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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: 370
Ingredients Equipment Method Notes

Ingredients
  

Peas
  • 4 cup frozen peas Thaw completely; do not cook.
Bacon and cheese
  • 6 strips bacon Cook and crumble.
  • 1 cup sharp cheddar cheese Cube small.
Onion
  • 0.5 cup red onion Finely diced.
Creamy dressing
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Thaw and prep
  1. Thaw the frozen peas completely, then pat dry with paper towels to remove excess moisture.
  2. Cook the bacon until crisp, then crumble it into small pieces.
Mix the salad
  1. Combine the peas, crumbled bacon, sharp 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 serve
  1. Cover and refrigerate for at least 1 hour so the flavors can develop.
  2. Stir and taste for seasoning, then serve cold.

Notes

For best texture, thaw peas fully and pat them very dry so the dressing stays thick instead of watery. Store covered in the refrigerator for 3–4 days; freeze is not recommended due to the peas and mayonnaise. For a lighter option, use reduced-fat mayonnaise and reduced-fat sour cream while keeping the same vinegar and sugar balance.