Go Back

Pea Salad

Pea salad with bright green peas coated in a tangy, creamy dressing and studded with crispy bacon crumbles. This southern-style pea salad is chilled for at least 1 hour so the flavors meld and the cheddar stays pleasantly firm.
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: 290
Ingredients Method Notes

Ingredients
  

frozen peas, thawed (do not cook)
  • 4 cup frozen peas, thawed (do not cook) Thaw completely and pat dry to remove excess moisture.
bacon, cooked and crumbled
  • 6 bacon, cooked and crumbled
sharp cheddar cheese, cubed small
  • 1 cup sharp cheddar cheese, cubed small
red onion, finely diced
  • 0.5 cup red onion, finely diced
mayonnaise
  • 0.5 cup mayonnaise
sour cream
  • 2 tbsp sour cream
apple cider vinegar
  • 1 tbsp apple cider vinegar
sugar
  • 1 tsp sugar
salt
  • 0.25 tsp salt To taste.
black pepper
  • 0.25 tsp black pepper To taste.

Method
 

Prep and combine
  1. Thaw peas completely and pat dry with paper towels to remove excess moisture; the peas should look dry, not wet or icy.
  2. Combine peas, crumbled bacon, cheddar cubes, and red onion in a large bowl, stirring until the green peas are evenly dotted with bacon and onion.
Make the creamy dressing
  1. Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper in a small bowl until smooth, with no visible streaks.
  2. Pour the dressing over the pea mixture and fold gently until everything is evenly coated, coating the peas with a glossy green tint.
Chill and finish
  1. Cover and refrigerate for at least 1 hour to allow flavors to develop, then chill until the mixture looks thicker and well combined.
  2. Stir and taste for seasoning, adjusting salt and pepper as needed before serving.

Notes

Pro tip: drying the thawed peas well prevents watery salad; if they seem wet, press them a second time with fresh paper towels. Store covered in the refrigerator for up to 3 days. Freezing is not recommended because the peas and dressing can change texture. For a lighter option, use light mayonnaise while keeping the sour cream and vinegar for the same tang.