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 potluck salad is quick to assemble and improves after chilling for 1 hour.

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Prep Time 10

chilling 1

Total Time 1 10

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Pea salad base

4 cup frozen peas Thawed completely; pat dry well to prevent watery salad.
6 strips bacon Cooked and crumbled into crisp bits.
1 cup sharp cheddar cheese Cubed small for even bites throughout.
0.5 cup red onion Finely diced.

Creamy tangy dressing

0.5 cup mayonnaise For the creamy base of the dressing.
2 tbsp sour cream Adds tang and richness to balance the mayo.
1 tbsp apple cider vinegar Provides bright tang.
1 tsp sugar Just enough sweetness to round out the flavors.
0.25 salt Add to taste.
0.25 black pepper Add to taste.

Equipment

1 large bowl
1 small bowl

Method

Thaw and prep

Thaw the frozen peas completely, then pat them dry with paper towels to remove excess moisture.
Combine the peas, crumbled bacon, cheddar cubes, and red onion in a large bowl.

Make the dressing

Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.

Assemble and chill

Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to develop, then stir and taste for seasoning before serving.

Notes

Pro tip: Thoroughly pat the thawed peas dry—excess moisture is the main reason pea salad turns watery. Store covered in the refrigerator for up to 3 days; the texture softens slightly over time. Freezing is not recommended. For a lighter version, swap mayonnaise for light mayonnaise and keep the same sour cream and vinegar ratio for similar tang.