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Pea Salad

Pea salad with bright green peas coated in a creamy tangy dressing, then chilled so the flavors mingle. Studded with crispy bacon crumbles, sharp cheddar cubes, and red onion for a classic southern-style potluck salad.
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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: 420
Ingredients Method Notes

Ingredients
  

  • 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
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Method
 

Prepare the peas
  1. Thaw the frozen peas completely, then pat them dry with paper towels to remove excess moisture.
Mix the salad
  1. Combine the peas, crumbled bacon, cheddar cubes, and red onion in a large bowl.
Make the dressing
  1. Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.
Combine and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
  2. Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop.
  3. After chilling, stir and taste, then adjust with more salt and black pepper if needed.

Notes

For the creamiest texture, fully thaw the peas and pat them very dry before mixing—extra moisture can make the dressing runny. Refrigerate leftovers in a covered container for up to 3 days; freeze is not recommended since the peas can get soft. If you want a lighter version, replace half the mayonnaise with plain Greek yogurt while whisking the dressing.