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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 dressing clings and the flavors develop for a classic potluck-ready southern-style side.
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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 Method Notes

Ingredients
  

frozen peas, thawed (do not cook)
  • 4 cup frozen peas thaw completely and pat dry to remove excess moisture
bacon, cooked and crumbled
  • 6 strip bacon cook first, then crumble
sharp cheddar cheese, cubed small
  • 1 cup sharp cheddar cheese cube into small pieces
red onion, finely diced
  • 0.5 cup red onion finely dice
mayonnaise
  • 0.5 cup mayonnaise
sour cream
  • 2 tbsp sour cream
apple cider vinegar
  • 1 tbsp apple cider vinegar
sugar
  • 1 tsp sugar
salt and black pepper to taste
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Method
 

Thaw and prep
  1. Thaw the frozen peas completely and pat them dry with paper towels to remove excess moisture.
Mix the salad base
  1. Combine peas, crumbled bacon, cheddar cubes, and red onion in a large bowl, then toss briefly to distribute evenly.
Make the creamy dressing
  1. Whisk mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth and glossy.
Combine and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated, with peas turning bright green and shiny.
  2. Cover and refrigerate for at least 1 hour to let flavors develop, then stir and taste for seasoning before serving.

Notes

For the creamiest, non-watery texture, make sure the thawed peas are very dry before mixing. Store covered in the refrigerator for up to 3 days; the texture softens slightly but stays good for potlucks. Freezing isn’t recommended because mayonnaise-based dressing can separate after thawing. For a lighter option, use light mayonnaise while keeping sour cream and cheddar for the same tangy balance.