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This classic pea salad recipe has been my go-to side dish for years, combining sweet peas with savory bacon and cheese for the perfect balance of flavors in every bite. The creamy dressing brings it all together in a dish that's both nostalgic and delicious, ready in just 15 minutes.
I first made this pea salad for a summer barbecue when I needed something quick and impressive. The bowl was completely empty within minutes and now my family requests it for every gathering regardless of season.
Ingredients
- Bacon crispy bacon adds the perfect savory crunch and pairs beautifully with the sweet peas
- Sour cream creates a rich base for the dressing look for full fat for the creamiest texture
- Mayonnaise adds silkiness to the dressing and helps it cling to the ingredients
- Granulated sugar just a touch balances the tanginess of the dressing
- Apple cider vinegar provides brightness and cuts through the richness
- Frozen peas thawed peas maintain their shape and sweet flavor better than canned
- Red onion adds a pop of color and mild sharpness choose a fresh firm onion
- Sharp cheddar cheese small cubes provide pockets of creamy flavor use quality aged cheddar for best results
Step-by-Step Instructions
- Cook the Bacon
- Dice bacon and cook in a large nonstick skillet until perfectly crispy. The fat should render completely and the bacon pieces should be golden brown and crunchy. Use a slotted spoon to transfer to paper towels to drain excess fat. This creates the flavor foundation for the entire salad.
- Create the Dressing
- In a large bowl whisk together sour cream mayonnaise sugar apple cider vinegar salt and pepper until completely smooth. Take your time here to ensure everything is well incorporated. The dressing should be creamy with a perfect balance of tang and sweetness.
- Combine All Ingredients
- Add the thawed peas diced red onion cubed cheddar cheese and cooked bacon to the bowl with the dressing. Gently fold everything together until all ingredients are evenly coated with dressing. Be careful not to crush the peas during mixing.
- Chill and Serve
- Cover the bowl and refrigerate for at least one hour before serving. This resting time allows the flavors to meld together and the dressing to slightly firm up. When ready to serve garnish with additional bacon bits for extra crunch and visual appeal.
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This salad reminds me of summer picnics with my grandmother who always added extra bacon because she knew it was my favorite part. I still add a little extra too just like she did all those years ago.
Storage Tips
This pea salad will keep beautifully in an airtight container in the refrigerator for up to three days. The flavors actually continue to develop and meld together creating an even more flavorful salad on day two. Just give it a gentle stir before serving to redistribute the dressing. I do not recommend freezing this salad as the texture of the dairy based dressing will become grainy when thawed and the vegetables will lose their crisp texture.
Customization Options
While this classic version is my favorite you can easily adapt this pea salad to your preferences. For a lighter version substitute Greek yogurt for the sour cream. Hard boiled eggs make a wonderful addition for extra protein and creaminess. You can also switch up the cheese using pepper jack for a spicy kick or small mozzarella pearls for a milder flavor. Fresh herbs like dill or mint add brightness in the summer months when they are abundant in the garden.
Perfect Pairings
This versatile pea salad pairs beautifully with grilled meats especially burgers and barbecued chicken. I love serving it alongside fried chicken for Sunday family dinners or with a simple rotisserie chicken for weeknight meals. For potlucks it complements other classic sides like potato salad and coleslaw without competing for attention. During the holidays this salad provides a welcome fresh element to balance rich traditional dishes.
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Recipe FAQs
- → Can I make this pea salad ahead of time?
Yes! This salad actually benefits from being made ahead. Prepare it up to 24 hours in advance and store covered in the refrigerator. The flavors will meld together beautifully, making it perfect for meal prep or entertaining.
- → How long does pea salad keep in the refrigerator?
When stored properly in an airtight container, this salad will keep well in the refrigerator for up to 3 days. The texture is best within the first two days.
- → Can I use fresh peas instead of frozen?
Absolutely! If fresh peas are available, blanch them quickly in boiling water for 1-2 minutes, then immediately plunge into ice water to maintain their bright color and texture. Drain well before adding to the salad.
- → What can I substitute for the mayonnaise?
For a lighter version, you can replace the mayonnaise with Greek yogurt. This will change the flavor profile slightly but still results in a creamy, delicious salad. You can also use light mayonnaise as an alternative.
- → What main dishes pair well with pea salad?
This versatile salad pairs beautifully with grilled meats like chicken, steak, or burgers. It's also excellent alongside sandwiches, fried chicken, or as part of a potluck spread. The cool, creamy texture makes it particularly good with spicy or barbecued dishes.
- → Can I make this salad vegetarian?
Yes! Simply omit the bacon for a vegetarian version. You might want to add a bit more salt to compensate for the flavor, or include some smoked paprika for a hint of that smoky flavor bacon provides.