Go Back

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. This southern-style creamy pea salad is chilled for a full hour so every bite tastes well blended.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Frozen peas
  • 4 cup frozen peas, thawed (do not cook) Thaw completely, then pat dry to remove excess moisture.
Bacon
  • 6 strips bacon, cooked and crumbled Cook first, then crumble into bite-size pieces.
Cheddar
  • 1 cup sharp cheddar cheese, cubed small Use small cubes so they distribute evenly.
Red onion
  • 0.5 cup red onion, finely diced Finely dice for even flavor throughout.
Creamy dressing base
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
Tang and sweetness
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
Seasoning
  • 0.25 salt and black pepper to taste Season to taste after chilling and stirring.

Method
 

Thaw and prep
  1. Thaw the frozen peas completely and pat dry with paper towels to remove excess moisture.
  2. In a large bowl, combine the peas, crumbled bacon, cheddar cubes, and red onion.
Make the dressing
  1. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth with no streaks.
Coat and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated so the peas stay intact.
  2. Cover and refrigerate for at least 1 hour to let flavors develop, then stir and taste for seasoning before serving.

Notes

Pro tip: Patting the thawed peas dry prevents watery salad and helps the dressing cling. Store covered in the refrigerator up to 3 days; the texture is best within 24–48 hours. Freezing is not recommended because the peas can turn soft. For a lighter option, replace mayonnaise with Greek yogurt (use full-fat) to keep the tangy creamy texture.