Go Back

Pea Salad

Pea salad with bright green peas coated in a creamy tangy dressing, studded with crispy bacon, sharp cheddar cubes, and red onion. This southern-style potluck salad chills for 1 hour so the flavors blend and the coating turns silky.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Frozen peas
  • 4 cup frozen peas, thawed (do not cook) Thaw completely and pat dry to prevent watery salad.
Bacon
  • 6 strip bacon, cooked and crumbled
Sharp cheddar
  • 1 cup sharp cheddar cheese, cubed small
Red onion
  • 0.5 cup red onion, finely diced
Mayonnaise
  • 0.5 cup mayonnaise
Sour cream
  • 2 tbsp sour cream
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Sugar
  • 1 tsp sugar
Salt
  • 1 Salt and black pepper to taste Season to taste with salt and black pepper.

Equipment

  • 1 large bowl
  • 1 small bowl

Method
 

Prep and dry the peas
  1. Thaw the frozen peas completely, then pat them dry with paper towels to remove excess moisture so the salad doesn’t turn watery. Visual cue: peas should look dry on the surface, not slick or wet.
Combine the salad
  1. Add the peas, crumbled bacon, cheddar cubes, and red onion to a large bowl. Visual cue: bright green peas should be visible throughout with yellow cheddar cubes and red onion specks.
Make the creamy tangy dressing
  1. Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth, with no streaks. Visual cue: the dressing should be creamy and uniform in color.
Coat and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated. Visual cue: every pea should look glossy and lightly coated.
  2. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop, then stir and taste for seasoning before serving. Visual cue: the salad should look thicker and more evenly bound after chilling.

Notes

For the best texture, make sure the thawed peas are fully dry before mixing—excess moisture is the main reason pea salad gets watery. Store covered in the refrigerator for up to 3-4 days; freezing is not recommended because the peas and dairy dressing can break. If you want a lighter version, use light mayonnaise and low-fat sour cream for a similar creamy tang.