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Pea Salad

Pea salad with bright green peas coated in a creamy tangy dressing, studded with crispy bacon crumbles, sharp cheddar cubes, and red onion. Chill for at least 1 hour so the flavors meld into 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: 385
Ingredients Equipment Method Notes

Ingredients
  

Peas and mix-ins
  • 4 cup frozen peas, thawed (do not cook) Thaw completely and pat dry to reduce excess moisture.
  • 6 strip bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, cubed small
  • 0.5 cup red onion, finely diced
Creamy dressing
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 Salt and black pepper to taste Season the finished salad to your preference.

Equipment

  • 1 cast iron skillet

Method
 

Prep the peas and bacon
  1. Thaw frozen peas completely and pat dry with paper towels to remove excess moisture.
  2. Cook the bacon in a cast iron skillet until crisp, then crumble it.
Mix the salad
  1. Combine the thawed peas, crumbled bacon, cheddar cubes, and red onion in a large bowl.
  2. Whisk mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.
  3. Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
Chill and serve
  1. Cover and refrigerate for at least 1 hour to let the flavors develop.
  2. After chilling, stir and taste for seasoning, adjusting salt and black pepper as needed before serving.

Notes

For the best texture, make sure the peas are fully thawed and well-patted dry so the salad doesn’t turn watery after chilling. Store covered in the refrigerator up to 3 days; it’s not recommended to freeze because the peas and mayonnaise-based dressing will lose texture. If you want a lighter option, swap mayonnaise for Greek yogurt while keeping the sour cream and vinegar for the same tangy bite.