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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. This southern-style creamy pea salad needs a short chill for the flavors to meld and stay evenly coated.
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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: 315
Ingredients Method Notes

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

Method
 

Thaw and prep
  1. Thaw the frozen peas completely and pat them dry with paper towels to remove excess moisture, leaving them bright green and not wet.
  2. Cook the bacon until done, then crumble it into small bits so it will distribute through the salad.
Make the salad
  1. Combine the peas, crumbled bacon, cheddar cubes, and diced red onion in a large bowl, stirring just enough to mix evenly.
  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 without crushing the peas.
Chill and serve
  1. Cover and refrigerate for at least 1 hour to allow flavors to develop, then stir once before serving.
  2. Taste and adjust seasoning with more salt and black pepper if needed before serving cold.

Notes

For the best texture, make sure the peas are fully thawed and patted very dry—excess moisture can make the dressing loosen. Refrigerate in a covered container for up to 3 days; the salad can be frozen only with reduced quality. For a lighter option, replace the mayonnaise with light mayonnaise or use a Greek-yogurt blend while keeping the sour cream and vinegar for the same tang.