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Pea Salad

Pea salad is a creamy, tangy side dish with bright green peas coated in dressing and studded with crispy bacon crumbles, sharp cheddar cubes, and red onion. Chill the mixture so the flavors blend, then stir and taste for a balanced sweet-tang finish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

frozen peas
  • 4 cup frozen peas, thawed (do not cook) Thaw completely and pat dry to remove excess moisture.
bacon
  • 6 strip bacon, cooked and crumbled
sharp cheddar cheese
  • 1 cup sharp cheddar cheese, cubed small
red onion
  • 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
  • 1 Salt to taste
black pepper
  • 1 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep peas
  1. Thaw the frozen peas completely, then pat them dry with paper towels to remove excess moisture.
Mix salad base
  1. Combine the peas, crumbled bacon, cheddar cubes, and finely diced red onion in a large bowl.
Make dressing
  1. Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.
Combine and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
  2. Cover and refrigerate for at least 1 hour, then stir and taste for seasoning before serving.

Notes

For the best texture, make sure the thawed peas are fully thawed and patted very dry—excess moisture can thin the dressing. Store covered in the refrigerator up to 3 days; stir before serving. Freezing is not recommended because the creamy dressing and peas can separate after thawing. For a lighter swap, use light mayonnaise and reduced-fat sour cream while keeping the same chilling time.