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Pea Salad

Pea salad is a creamy, tangy side dish with bright green peas coated in a mayo-sour cream dressing and studded with crispy bacon, sharp cheddar, and red onion. Chill for at least 1 hour so the flavors meld, making it ideal for potlucks and summer gatherings.
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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: 340
Ingredients Method Notes

Ingredients
  

Pea salad base and dressing
  • 4 cup frozen peas, thawed (do not cook) Thaw completely and pat dry to remove excess moisture.
  • 6 strips bacon Cook until crisp, then crumble.
  • 1 cup sharp cheddar cheese Cube small for even bites.
  • 0.5 cup red onion Finely diced.
  • 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.

Method
 

Thaw and prep ingredients
  1. Thaw the frozen peas completely and pat them dry with paper towels to remove excess moisture (no cooking).
  2. Add the peas, crumbled bacon, cheddar cubes, and diced red onion to a large bowl.
Make the creamy tangy dressing
  1. Whisk the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.
  2. Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
Chill and serve
  1. Cover and refrigerate for at least 1 hour to let the flavors develop.
  2. Remove from the refrigerator, stir, and taste for seasoning before serving.

Notes

Pro tip: drying the thawed peas helps prevent watery salad—pat them thoroughly. Store covered in the refrigerator up to 3 days; freezing is not recommended for best texture. For a lighter swap, use light mayonnaise (and light sour cream if desired) to reduce richness while keeping the same tangy dressing.