Classic Pea Salad With Bacon Recipe

There's something irresistibly nostalgic about a bowl of classic pea salad with bacon. The pop of sweet green peas, the crunch of crispy bacon, and the creamy dressing all come together in a way that tastes like summer picnics and family get-togethers.

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I first made this dish for a last-minute potluck when I had little more than frozen peas and some leftover bacon in the fridge. It came together in under 20 minutes—and to my surprise, it was the first bowl emptied on the table. Now it’s a staple in my warm-weather recipe rotation.

This chilled side dish is quick, easy, budget-friendly, and the kind of crowd-pleaser that always gets requested again. Let’s dig into what makes it so special.

Why You’ll Love This Classic Pea Salad With Bacon

Get ready to fall in love with a dish that proves the simplest ingredients often make the most delicious impact. This classic pea salad is creamy, savory, just a little tangy, and packed with texture.

First of all, it’s lightning fast to prepare. Whether you're using frozen peas or canned (we’ll get into that shortly), this salad comes together in about 15 minutes flat—no oven, no stress, no waiting.

It’s a wallet-friendly option too. Frozen peas, a few pantry staples, and some bacon go a long way here. You can feed a crowd for just a few bucks, making it a smart pick for potlucks, cookouts, or weekday meals.

Then there’s the unbeatable texture. Between the crisp bacon, tender peas, and creamy dressing, every bite is satisfying and layered. Add in some shredded cheese or diced red onion, and you’ve got even more depth.

And let’s not forget versatility. This salad can easily be made ahead, doubled for a larger group, or tweaked with whatever you have on hand. It pairs well with grilled meats, sandwiches, or even as a standalone light lunch.

Ingredients Notes

This recipe relies on a short list of humble ingredients, but each one plays an essential role in flavor and texture. Fresh or frozen, savory or sweet—every component earns its spot in the bowl.

Green peas are the heart of this salad. You can use either frozen peas (thawed but uncooked for a bit of snap) or canned peas (drained and rinsed for a softer texture). Avoid overcooking them—this salad is best when the peas are bright and firm.

Bacon brings the salty, smoky edge that balances the sweetness of the peas. Cook it until crispy, then crumble it or chop it into bite-sized pieces. You can cook the bacon in advance and store it in the fridge until ready to assemble the salad.

Mayonnaise forms the creamy base of the dressing. It coats the peas beautifully and adds that signature richness. If you prefer a lighter version, feel free to swap in some sour cream or Greek yogurt for part of the mayo.

Red onion gives the salad a much-needed bite. Its sharpness cuts through the creaminess and brings contrast to the sweet peas. If you're sensitive to raw onion, try soaking the diced onion in cold water for 10 minutes before adding it in.

Cheddar cheese is optional, but highly recommended. Sharp cheddar works best here, offering both richness and bite. Use freshly shredded cheese for better texture than pre-shredded varieties.

As far as equipment goes, all you really need is a large mixing bowl, a sharp knife, and a skillet for the bacon. A slotted spoon can also come in handy for transferring crispy bacon from the pan to a paper towel-lined plate.

How To Make This Classic Pea Salad With Bacon

Making this salad is as easy as combining and chilling. It’s the perfect dish to whip up on a whim, especially when time is tight and the weather is warm.

Start by cooking your bacon until crispy. Lay it in a cold skillet and cook over medium heat until the fat renders and the bacon is golden brown. Transfer to paper towels and let cool before chopping. You can do this step a day ahead if needed.

While the bacon cooks, thaw your frozen peas by placing them in a colander and running cold water over them for a minute or two. Once thawed, let them drain well and pat dry with a clean towel or paper towel. You want to avoid extra moisture that can thin the dressing.

In a large bowl, mix together the mayonnaise, a splash of vinegar or lemon juice (for tang), a little sugar (for balance), salt, and pepper. This will form your dressing. Give it a taste and adjust the seasoning as needed.

To the dressing, add your peas, chopped red onion, shredded cheddar (if using), and cooled bacon. Gently fold everything together until well coated. Be careful not to mash the peas—use a light hand to maintain their shape.

Once combined, cover the bowl and refrigerate for at least 30 minutes. This chill time allows the flavors to meld and the dressing to slightly thicken. When you’re ready to serve, give the salad a quick stir and garnish with extra bacon or cheese if desired.

This salad is best served cold and can be made up to a day in advance. From start to finish, it takes about 15 minutes of active prep time, plus optional chilling. Easy, flavorful, and stress-free.

Storage Options

This salad stores beautifully, making it a great make-ahead side or meal prep option. You can keep it in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, as the dressing can separate slightly over time.

Avoid freezing, as the texture of the peas and mayo dressing won’t hold up well. The peas can become mushy and the dressing may separate or become watery after thawing.

If you’re storing leftovers, make sure the bacon is mixed in rather than left on top—this helps maintain an even distribution of flavor. If you prefer crispy bacon bits, store them separately and add right before serving.

To re-serve, simply scoop out a portion and enjoy it cold. No reheating necessary. This dish is meant to be served chilled and tastes even better after a little time in the fridge.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can customize it to fit what you have on hand or to accommodate different dietary needs.

For a lighter version, swap some or all of the mayo for Greek yogurt or a combo of yogurt and sour cream. You’ll still get a creamy texture with a bit more tang and less fat.

Want to go meatless? Skip the bacon entirely and add sunflower seeds or chopped roasted almonds for crunch and flavor. You could also add chopped hard-boiled eggs for extra protein.

For extra texture and sweetness, stir in diced bell pepper or shredded carrots. These add a fresh crunch and vibrant color to the salad, making it even more appealing on the table.

Prefer a bit more zip? Add a splash of apple cider vinegar or Dijon mustard to the dressing. This amps up the tang and balances the richness beautifully.

And if you're feeding picky eaters, you can easily leave out the onion or cheese, or substitute mild green onions for red ones. This salad is endlessly adaptable to personal tastes.

So go ahead—experiment! Once you’ve mastered the base recipe, you’ll find yourself inventing new versions for every occasion.

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