Pea Salad

Old-Fashioned Pea Salad is a creamy, classic side dish made with sweet peas, crispy bacon, cheddar cheese, and a tangy dressing. It’s quick to prepare and is perfect for spring potlucks, summer parties, holidays, or an easy make-ahead side for dinner.

This is one of those recipes I remember seeing on my grandma’s table at family dinners when I was a kid. I’ll be honest, I’m not a huge fan of peas, but Veldon is the complete opposite. He loves them and can’t get enough. So this is one of those recipes I make just for him, and it always makes him happy to see it in the fridge, ready to go. I don’t mind, though, because it’s super easy to make. If it makes him happy, then I am happy.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Frozen peas: Thaw them ahead of time and pat them dry well so the salad doesn’t get watery.
• Cheddar cheese: Cut into small cubes for the best texture in every bite, rather than shredding. I like to use sharp cheddar cheese, which we call “old cheddar” in Canada.
• Bacon: Cook until crisp to keep it crunchy even after mixing into the salad. If you have leftover bacon from breakfast, use it here!
• Red onion: Dice it finely so it adds flavor without overpowering each bite.
• Mayonnaise: Use a good-quality mayo, since it forms the base of the dressing. My fave is Hellmann’s.
• Sour cream: Adds a creamy, slightly tangy flavor that balances the richness of the mayo. I prefer full-fat sour cream.
• Apple cider vinegar: Just a splash brightens everything up and keeps the salad from tasting too heavy.
• Sugar: A small amount helps balance the tang from the vinegar and sour cream. Don’t worry, you won’t taste it.
• Salt: Start light and adjust after chilling, since the bacon and cheese already add salt.
• Black pepper: Use freshly ground black pepper if you have it.

How to Make Pea Salad

• Step One: Place thawed peas in a large mixing bowl. Pat dry with paper towels to remove excess moisture.
• Step Two: Stir in cheddar cubes, crumbled bacon, and red onion.
• Step Three: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth.
• Step Four: Pour dressing over the pea mixture and toss gently until everything is evenly coated
• Step Five: Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
• Step Six: Give it a gentle stir before serving. Season again to taste. Garnish with extra bacon crumbles.

Variations and Substitutions

• Switch up the cheese: Try Colby Jack, Marble, or even Pepper Jack if you want a little kick.
• Make it lighter: Swap the sour cream for plain Greek yogurt for a tangier, lighter option.
• Skip the bacon: Leave it out for a vegetarian version or replace it with smoked almonds or sunflower seeds for a bit of crunch.
• Add extra crunch: Toss in diced celery or even chopped pickles for more texture.
• Use a different onion: Green onions are a milder option if you’re not a fan of red onions.
• Change the dressing: Add a spoonful of Dijon mustard for extra tang or a little ranch seasoning for a different flavor.
• Try fresh peas: If you have them, blanched fresh peas work well and give a slightly different texture.
• Make it sweeter: Stir in a handful of raisins or chopped apples for a sweet contrast.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as the dressing can settle a bit.
• Make Ahead: This salad is perfect for making ahead. You can prepare it up to 24 hours in advance and keep it chilled until ready to serve.
• Freezing: Not recommended. The creamy dressing will separate, and the peas can become mushy once thawed.

Recipe Tips and Tricks

• Dry the peas well: Any extra moisture will thin out the dressing, so take a minute to pat them dry.
• Let it chill fully: The flavor really comes together after sitting in the fridge for at least an hour.
• Cut everything small and even: Smaller pieces of cheese and onion make each bite balanced.
• Add bacon last if you want it crisp: Stir some in before serving instead of all at once to keep that crunch.
• Taste before serving: After chilling, give it a quick taste and adjust salt or vinegar if needed.
• Serve it cold: This salad is best straight from the fridge, especially on warmer days.

Pea Recipes

• Creamed Peas
• Company Peas
• Bacon Pea Pasta Salad

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