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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. A no-cook, potluck-ready side dish that chills for at least 1 hour for flavor to fully develop.
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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: 330
Ingredients Method Notes

Ingredients
  

Frozen peas
  • 4 cup frozen peas, thawed (do not cook) Thaw completely and pat dry to remove excess moisture.
Bacon
  • 6 strip bacon, cooked and crumbled
Sharp cheddar cheese
  • 1 cup sharp cheddar cheese, cubed small
Red onion
  • 0.5 cup red onion, finely diced
Mayonnaise
  • 0.5 cup mayonnaise
Sour cream
  • 2 tbsp sour cream
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Sugar
  • 1 tsp sugar
Salt
  • 0.25 salt to taste
Black pepper
  • 0.25 black pepper to taste

Method
 

Prep the peas and mix
  1. Thaw the frozen peas completely and pat them dry with paper towels to remove excess moisture. The peas should feel dry to the touch so the dressing clings instead of thinning.
  2. Combine the peas, crumbled bacon, cheddar cubes, and finely diced red onion in a large bowl. Mix just until the add-ins are evenly distributed across the bright green peas.
Make the creamy dressing
  1. Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth. Keep whisking until no vinegar or sugar flecks remain visible.
  2. Pour the dressing over the pea mixture and fold gently until everything is evenly coated. Fold slowly so the peas stay intact and the color remains vibrant.
Chill and finish
  1. Cover and refrigerate for at least 1 hour to allow the flavors to develop. You should see the dressing thicken slightly and look glossy over the peas.
  2. After chilling, stir and taste for seasoning before serving. Add more salt and black pepper if needed for a balanced tangy-salty finish.

Notes

Pro tip: removing moisture from the thawed peas keeps the salad creamy instead of watery. Store covered in the refrigerator for up to 3 days (freeze: no). For a lighter version, use reduced-fat mayonnaise and sour cream for the same tangy dressing texture.