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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. Chill for at least 1 hour so the flavors meld, making this southern-style pea salad an easy potluck salad.
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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
  

Pea salad base
  • 4 cup frozen peas Thawed completely (do not cook). Pat dry to remove excess moisture.
  • 6 strip bacon Cooked and crumbled.
  • 1 cup sharp cheddar cheese Cubed small.
  • 0.5 cup red onion Finely diced.
Creamy tangy dressing
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 large mixing bowl
  • 1 small mixing bowl

Method
 

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

Notes

For the best texture, make sure the thawed peas are fully dry before mixing—excess moisture can thin the dressing. Store covered in the refrigerator for up to 3 days; freeze is not recommended as the peas can become watery after thawing. For a lighter version, use light mayonnaise (and keep sour cream the same) to reduce overall fat while maintaining the creamy tang.