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Pea Salad

Pea salad is a creamy, tangy Southern-style side dish with bright green peas coated in a smooth dressing, studded with crispy bacon crumbles, sharp cheddar cubes, and red onion. Chill it for an hour so every bite tastes evenly blended and ready for potlucks or 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: 320
Ingredients Method Notes

Ingredients
  

Pea salad mix
  • 4 cup frozen peas thawed (do not cook)
  • 6 strips 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
  • 1 salt to taste
  • 1 black pepper to taste

Method
 

Prep the peas
  1. Thaw the frozen peas completely and pat dry with paper towels to remove excess moisture.
Combine the salad
  1. In a large bowl, combine the peas, crumbled bacon, cheddar cubes, and finely diced red onion.
Make the dressing
  1. Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth in a small bowl.
Coat and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
Chill and finish
  1. Cover and refrigerate for at least 1 hour to allow flavors to develop, then stir and taste for seasoning before serving.

Notes

For best texture, make sure the peas are fully thawed and well patted dry to prevent watery dressing. Refrigerate covered for 3-4 days; the salad freezes poorly due to mayonnaise and dairy texture, so skip freezing. For a dairy-reduced option, use Greek yogurt for part of the sour cream while keeping the mayonnaise for the creamy consistency.