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Pea Salad

Pea salad is a creamy Southern-style side dish with bright green peas coated in a tangy dressing, then chilled until flavors meld. It’s studded with crispy bacon crumbles, sharp cheddar cubes, and red onion for a sweet-savory potluck salad with a cool, creamy bite.
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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: 430
Ingredients Method Notes

Ingredients
  

Pea salad base
  • 4 cup frozen peas thawed; do not cook
  • 6 strip bacon cooked and crumbled
  • 1 cup sharp cheddar cheese cubed small
  • 0.5 cup red onion finely diced
Creamy tangy dressing
  • 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
  1. Thaw the frozen peas completely, then pat them dry with paper towels to remove excess moisture.
  2. Transfer the dried peas to a large bowl with the crumbled bacon, cheddar cubes, and red onion.
Make the dressing
  1. Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth in a small bowl.
Assemble and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
  2. Cover and refrigerate for at least 1 hour so the flavors develop, then stir and taste for seasoning before serving.

Notes

Pro tip: thoroughly drying the thawed peas prevents watery dressing, which keeps the salad thick and creamy. Refrigerate in a covered container for up to 3 days; freeze is not recommended because the peas and dressing texture can break down. For a lighter option, swap mayonnaise for Greek yogurt while keeping sour cream and vinegar for the same tang.