Simple to make and super delicious, this retro creamy Pea Salad with bacon will be on repeat at your family gatherings potlucks and parties!
Really simple ingredients (plus an interesting addition to the dressing), you probably have them all on hand already!
Looking for more salad recipes? Try my Cheeseburger Salad, or my Chicken Cobb Salad as well.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This creamy pea salad recipe has all the makings of a good time. Sweet green peas, onion, sharp cheddar cheese, crispy bacon and a homemade dressing well – you can’t really go wrong! The sweetness of the peas pairs really well with the salty cheese and bacon.
This is a classic salad that is is easy to throw together. Salads like this one make the perfect side dish, and keep well in the refrigerator, so making them ahead is a great way to prep for the week ahead! Check out my tuna pasta salad, broccoli salad (also has bacon) or my white bean salad, too!
This pea salad recipe typically serves about 6-8 people as a side dish. If you are serving it as part of a larger meal with multiple side dishes, it could serve up to 10 people.
About the pea salad dressing
The mayo based dressing is super easy, and brings the best flavor, I promise! You’ll need mayo, sour cream, apple cider vinegar, sugar, salt and black pepper. Add a little garlic powder in if you’d like!
Why you’ll love this recipe:
- Make ahead. Prep the ingredients and dress the salad right before serving.
- Budget friendly. Nothing crazy that you need to hit three grocery stores for.
- Adaptable. Change it up to suit your tastes!
Frequently Asked Questions
Can this be made ahead?
Yes! If you know you are making a few days ahead, prep the components and store separately. Combine them all about an hour before serving.
How do I prevent the salad from becoming too watery?
Ensure the peas are well-drained before mixing them into the salad. When using frozen peas, thaw them completely and pat them dry with a paper towel to remove excess moisture.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredients in Pea Salad
The full list of ingredients and quantities is found in the printable recipe card below.
- Red onion. I dice this super finely.
- Cheddar cheese. You can switch this out to use any kind of hard cheese. You can also use feta, or blue cheese for a different flavor.
- Bacon. I like to cook and crumble my own real bacon, but if you want an easy shortcut, grab a bag of precooked bacon bits at the store. You can use diced ham if that is what you have on hand. You can omit the bacon so it’s vegetarian.
- Sour cream & mayonnaise. You can change this up to suit your tastes. Greek yogurt will work in place of sour cream.
- Apple cider vinegar. You can use white wine vinegar or plain white vinegar if you prefer. You can also use lemon juice If you have it. We’re looking for an acidic component to the dressing.
- Sugar, salt and pepper. These flavor up your dressing. Adjust to your preferences.
- Frozen peas. I use 2 x 12oz bags, or a 16oz bag and adjust as necessary. I can use regular or petite peas. The petite ones are going to be sweeter.
You can use fresh peas, but you will need to blanch them in boiling water, then immediately add to iced water. I don’t use canned peas as they tend to be pretty mushy, so I don’t recommend using those.
How to make Pea Salad
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Dice the onion finely, cut the cheddar into pea sized cubes. Cook the bacon, and crumble. Thaw the peas. To do this quickly, place the peas in a colander and run them under cold water. Drain well.
Make the dressing
Whisk together the sour cream, mayonnaise, apple cider vinegar, sugar, salt and pepper. Taste for seasoning, and adjust if necessary.
You can also use ranch dressing if you prefer.
Assemble
Add the peas, diced onion, most of the cubed cheese, and cooked bacon to a large bowl
Pour the dressing over the top. Mix well.
Chill the salad
Cover and chill your salad for at least an hour to allow the flavors to blend.
Stir well, then add the remaining cheese and bacon over the top as a garnish.
Kylee’s Notes
Variations
You can add hard boiled eggs, diced celery, shredded or small diced carrots, or use a vinaigrette instead of a creamy dressing. Adding fresh herbs like dill or parsley can also change up the flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. You might need to add more dressing to your salad.
More summer Salad recipes
- Summery White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Chickpea Salad An excellent make-ahead Chickpea Salad, that will stay good for a few days in the fridge, making this perfect for lunches.
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Bacon, Parmesan & Arugula Potato Salad. A combination of tiny buttery potatoes, peppery & spicy arugula, salty bacon, parmesan…. this extra special potato salad is out of this WORLD.
- Watermelon Feta Salad. Featuring juicy watermelon, tangy feta cheese, and fresh mint makes the perfect dish for hot days! Experience the ultimate summer duo with this irresistible recipe.
- All salad recipes:
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Green Pea Salad Recipe
Ingredients
- ½ red onion
- 4 ounces cheddar cheese
- 8 slices bacon
- 24 ounces frozen peas (about 4 cups)
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 tablespoon white sugar
- ¼ teaspoon salt
- Pinch pepper
Directions
Get prepped
- Dice the ½ red onion finely, cut the 4 ounces cheddar cheese into pea sized cubes.
- Cook and crumble the 8 slices bacon.
- Thaw the 24 ounces frozen peas. To do this quickly, place them in a colander and run them under cold water. Drain well.
Make the dressing
- Whisk together ½ cup sour cream, ¼ cup mayonnaise, 2 teaspoons apple cider vinegar, 1 tablespoon white sugar, ¼ teaspoon salt and Pinch pepper.
- Taste for seasoning, and adjust if necessary.
Assemble
- Add the thawed peas, diced onion, most of the cubed cheese, and cooked bacon to a large bowl
- Pour the dressing over the top. Mix well.
Chill
- Cover and chill your salad for at least an hour to allow the flavors to blend.
- Stir well, then add the remaining cheese and bacon over the top as a garnish.
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Notes
Variations
You can add hard boiled eggs, diced celery, shredded or small diced carrots, or use a vinaigrette instead of a creamy dressing. Adding fresh herbs like dill or parsley can also change up the flavor.Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. You might need to add more dressing to your salad.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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