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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. A southern-style crowd-pleaser that chills until the flavors meld, then gets a quick stir and seasoning check.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Peas
  • 4 cup frozen peas Thaw completely; do not cook.
Bacon & cheese
  • 6 bacon Cooked and crumbled.
  • 1 cup sharp cheddar cheese Cubed 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
  • 0.125 salt To taste.
  • 0.125 black pepper To taste.

Equipment

  • 1 large bowl
  • 1 small bowl

Method
 

Prep the ingredients
  1. Thaw the frozen peas completely and pat dry with paper towels to remove excess moisture, so the salad stays creamy instead of watery.
  2. If needed, cook the bacon until crisp, then crumble it into small bits for even distribution.
Mix the salad base
  1. Combine the peas, crumbled bacon, sharp cheddar cubes, and finely diced red onion in a large bowl.
Make the creamy tangy dressing
  1. Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.
  2. 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 to allow flavors to develop.
  2. Remove from the refrigerator, then stir and taste for seasoning before serving.

Notes

For best texture, fully thaw the peas and pat them very dry to prevent a watery dressing. Refrigerate in a sealed container for up to 3 days (stir before serving); freezing is not recommended due to texture changes. For a lighter option, use light mayonnaise and omit the sour cream or replace it with Greek yogurt for a similar tang.