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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. Easy summer side dish that chills for at least 1 hour for the flavors to meld.
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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: 370
Ingredients Equipment Method Notes

Ingredients
  

Peas
  • 4 cup frozen peas, thawed (do not cook) Thaw completely and pat dry to remove excess moisture.
Bacon
  • 6 bacon, cooked and crumbled Use crispy, crumbled bacon for best texture.
Cheddar
  • 1 cup sharp cheddar cheese, cubed small Cut into small cubes so each bite has cheese.
Onion
  • 0.5 cup red onion, finely diced Finely diced for even flavor throughout.
Creamy 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 sheet pan

Method
 

Prep and combine
  1. Thaw the frozen peas completely and pat dry with paper towels to remove excess moisture.
  2. Add the peas, crumbled bacon, cheddar cubes, and red onion to a large bowl.
Make dressing
  1. Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper 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 (visual cue: peas look glossy as the dressing clings).
  3. Stir and taste for seasoning right before serving (visual cue: bacon and cheddar distribute evenly).

Notes

For the crispest texture, pat the thawed peas very dry so the dressing stays creamy rather than watery. Refrigerate in a covered container up to 3 days; stir again before serving. Freezing is not recommended due to texture changes. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep it tangy while reducing richness.