This easy Pea Salad recipe is a classic side dish that everyone loves! Filled with peas, cheese, onions, bacon, and then covered in a light dressing, this salad is perfect for pot lucks, backyard bbq’s, or even for holidays!
If you love this Pea Salad, you’ll also love this Broccoli Cauliflower Salad!
Apparently, this pea salad has been around since the 50s. Maybe even earlier. But it’s not something I grew up eating.
Which in unfortunate, because my family now is quite addicted.
Really, I made this twice in two weeks and it was all devoured. My daughter especially was a little obsessed with it.
This is the perfect salad to have on hand for pot lucks, or even just for dinner at home. It goes well with so many things, and really takes no time at all to make!
Ingredients
- Bacon: I just used a regular bacon, but this would be great with thick cut bacon.
- Sour Cream: I like the creaminess of the sour cream, but you could also use plain Greek yogurt.
- Mayonnaise: I like the mixture of sour cream plus mayo, but I go lighter on the mayo. I think it needs it for flavor and texture, but the salad holds up better with more sour cream than mayo.
- Vinegar: You could really sub in any vinegar here, but my choice is apple cider vinegar.
- Peas: If I’m serving this pea salad right away, I’ll make sure the peas are fully thawed, but if it’s going back in the refrigerator for a bit, I will mostly thaw the peas, but I don’t worry about having them all the way thawed. They will continue to thaw as the salad sits.
- Red Onion: I prefer the onion sliced over diced in this recipe, but feel free to change it up how you prefer it.
- Cheese: I used a medium cheddar, but sharp cheddar would be great, as well. You could even use a more mild cheese, like Monterey Jack.
- Salt and Pepper: I suggest waiting until the very end to season with salt and pepper – especially the salt. I like things really salty, so I usually end up adding some, but with the bacon and cheese, you may not feel like it needs any.
How to Make Pea Salad
STEP 1: I like to cook the bacon first. My preferred method is to chop it and then cook it in a skillet. But you could also cook the bacon whole (either in a skillet or in the oven) and then chop it after.
STEP 2: Make the dressing by combining the sour cream, mayonnaise, and apple cider vinegar in a large bowl. Make sure to use a large enough bowl that will fit the rest of the ingredients.
STEP 3: To that same bowl, add the peas, red onion, cheese, and cooked bacon. You can save a few pieces of the bacon to top the salad with, if desired.
STEP 4: Stir everything together. You can serve this right away, or cover it and refrigerate it until you are ready to serve.
Tips and Tricks
If you are making this salad a day in advance, it may seem a little dry the next day. If this is the case, you can stir in some extra sour cream or mayonnaise.
There is no need to cook the frozen peas – they are cooked before freezing. So just thaw them and go!
If you don’t want the chunks of cheese, you can add shredded cheese instead. But the chunks of cheese are one of my favorite parts of this salad!
The flavors will mingle together better if you make the salad at least an hour or two in advance, but it can definitely be served right after making, as well.
More Vegetable Salads
Potato Salad Recipe
Avocado and Tomato Salad
Mexican Corn Salad
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Pea Salad
Ingredients
- 8 slices bacon
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 18 oz frozen peas about 4 cups, thawed
- 1/3 cup sliced red onion
- 4 oz cubed cheddar cheese
- salt and pepper to taste
Instructions
- Dice the bacon, then add to a skillet over medium heat. Cook until crisp, then remove to a paper towel lined plate to drain. (Alternately, you can cook or bake the bacon whole and then chop it once it is cooked.)8 slices bacon
- In a large bowl, whisk together the sour cream, mayonnaise, and apple cider vinegar.1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar
- Add the peas, red onion, cheddar cheese, and cooked bacon to the bowl. Stir to combine.18 oz frozen peas, 1/3 cup sliced red onion, 4 oz cubed cheddar cheese
- Taste and season with salt and pepper, to taste. Serve cold.salt and pepper
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