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Pea Salad

Pea salad is a bright green, creamy side dish with tangy dressing, crisp bacon crumbles, sharp cheddar cubes, and red onion in every bite. This easy southern-style pea salad is chilled until the flavors meld for a potluck-ready summer salad texture.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Pea salad base
  • 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
  • salt to taste
  • black pepper to taste

Equipment

  • 1 mixing bowl

Method
 

Thaw and prep
  1. Thaw the frozen peas completely, then pat them dry with paper towels to remove excess moisture.
  2. In a large bowl, combine the peas, crumbled bacon, cheddar cubes, and red onion.
Make the creamy tangy dressing
  1. Whisk the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper together in a small bowl until smooth.
Assemble 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 to allow flavors to develop, then stir and taste for seasoning before serving.

Notes

Pro tip: drying the thawed peas well keeps the salad from turning watery. Store covered in the refrigerator for 3–4 days; freeze is not recommended because peas and mayo-based dressing can change texture. For a lighter option, swap mayonnaise and sour cream for a plain Greek-yogurt version to reduce calories and still keep the creamy tang.