Pea Salad Recipe

There's something irresistibly nostalgic about a good pea salad. Cool, creamy, and dotted with crisp bites of bacon and cheddar, it's the kind of dish that instantly brings backyard barbecues and summer potlucks to mind.

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I discovered this recipe at a family reunion years ago, tucked between the potato salad and deviled eggs. Since then, it’s become a staple in my kitchen—especially when I need something quick, crowd-pleasing, and just a little bit retro. Whether you're feeding a crowd or craving a refreshing side, this pea salad delivers every time.

Let’s dive into what makes it such a standout.

Why You'll Love This Pea Salad

Get ready to embrace your new favorite summer side. This pea salad is more than just tasty—it's incredibly practical too.

First, it’s unbelievably fast and easy to prepare. You don’t need to turn on your oven, and if you’ve got a bag of frozen peas in your freezer, you’re already halfway there. It comes together in less than 15 minutes, which is ideal for last-minute gatherings or meal prep.

It’s also wonderfully budget-friendly. With just a handful of simple, affordable ingredients—most of which you probably already have in your kitchen—you can whip up a dish that feels indulgent without breaking the bank.

Let’s not forget the versatility. Whether you’re pairing it with grilled meats, fried chicken, or serving it at brunch, this salad works just as well as a side or a light lunch. You can even tweak it depending on what’s in your fridge.

And finally, it’s make-ahead friendly. In fact, it gets better as it sits, making it the ideal recipe for parties, picnics, and meal planning.

Now that you know why it's such a winner, let’s look at the key ingredients that bring this dish to life.

Ingredients Notes

The beauty of this pea salad lies in its simplicity. Every ingredient contributes to a fresh, crisp, and creamy bite that’s hard to resist.

Frozen peas are the star of the show. They're convenient, sweet, and hold their shape beautifully. You’ll want to let them thaw slightly but not cook them—keeping them cold and slightly crisp gives the salad its signature texture.

Bacon adds a rich, salty crunch that balances the sweetness of the peas. I like to cook mine until it's really crispy, then crumble it in just before serving so it stays crunchy.

Sharp cheddar cheese, cubed small, brings a creamy, tangy bite that pairs perfectly with the peas. I prefer to use a block of cheese and cut it myself for the best texture, but pre-cubed works in a pinch.

Red onion provides a mild bite and beautiful color. If you're sensitive to raw onion, try soaking the slices in cold water for 10 minutes before adding them to the mix—it takes the edge off nicely.

For the dressing, a blend of mayonnaise, sour cream, a splash of vinegar, and a little sugar creates the perfect creamy coating. It’s thick enough to cling to every pea and cheesy cube, but still light and fresh tasting.

You don’t need much in the way of equipment—just a large bowl for mixing, a cutting board and knife, and a skillet for cooking the bacon.

How To Make This Pea Salad

Making this classic pea salad couldn’t be easier. It’s mostly a matter of chopping, mixing, and letting the flavors meld.

Start by spreading your frozen peas out on a clean kitchen towel or paper towels. Let them thaw for about 10–15 minutes at room temperature. They should still be cold and a bit firm when you're ready to use them—that's what gives the salad its crunch.

While the peas are thawing, cook your bacon in a skillet over medium heat until it’s deeply golden and crisp. Transfer the bacon to a paper towel-lined plate to drain and cool. Once it’s cooled, crumble it into bite-sized pieces.

Next, prepare the dressing. In a small bowl, whisk together mayonnaise, sour cream, a touch of apple cider vinegar, and a teaspoon or two of sugar. The vinegar adds brightness, while the sugar balances out the tang.

In a large mixing bowl, combine your thawed peas, cheddar cubes, diced red onion, and the crumbled bacon. Pour the dressing over the top and gently fold everything together. Be careful not to mash the peas—just stir until it’s evenly coated.

Let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors a chance to come together and makes the salad even more delicious.

From start to finish, you’re looking at under 20 minutes of hands-on time. Once chilled, it’s ready to serve and sure to disappear quickly!

Storage Options

This pea salad stores beautifully, making it ideal for prepping ahead.

To store, transfer the salad to an airtight container and refrigerate. It will stay fresh for up to 3 days. In fact, it often tastes even better on day two, after the dressing has had time to soak into the ingredients.

Avoid freezing the salad, as the creamy dressing can separate and the peas may become mushy when thawed.

If you’re making it ahead for an event, consider mixing everything except the bacon, and stir that in just before serving to maintain its crispness.

To rehydrate the dressing slightly after storing, you can stir in a spoonful of sour cream or mayonnaise if the salad seems a bit dry.

Variations and Substitutions

One of the best things about this pea salad is how adaptable it is. You can easily tweak it to suit your preferences or what you have on hand.

Want to make it healthier? Use Greek yogurt in place of sour cream, or swap half of the mayonnaise for yogurt to lighten things up without losing the creamy texture.

Not a fan of raw onions? Try finely chopped green onions or chives instead. They offer a milder flavor while still giving you that little pop of bite.

For a vegetarian version, simply skip the bacon. You could add roasted sunflower seeds or smoked almonds for a bit of crunch and a hint of smoky flavor.

If you like a little sweetness, some people love adding cubed ham or even diced pickles for a sweet-and-savory twist. You can also stir in a bit of honey mustard into the dressing for an extra flavor kick.

Don’t be afraid to get creative. This is one of those recipes that’s nearly impossible to mess up, so use it as a base and make it your own.

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