Our velvety, crunchy, old fashioned Pea Salad is the perfect side dish for potlucks, summer BBQs, and Easter dinner spreads. It’s packed with crisp peas, sharp cheddar cheese, crispy bacon, and a tangy, creamy dressing that keeps everyone coming back for seconds.
Easy? Creamy? Bacon? That’s all the convincing most of us need.
The classic Green Pea Salad has been a staple at backyard cookouts and church potlucks since the 1950s, back when frozen veggies first hit home kitchens. It quickly earned a spot next to macaroni salad and broccoli salad, and it’s still going strong at family tables and deli counters across the country.
Our easy Pea Salad recipe keeps all that old-fashioned charm but cranks up the flavor in the best way. Sharp cheddar gives every bite a bold little kick, red onion adds just the right amount of zing, and crispy bacon ties it all together with that smoky, salty finish we can’t resist.
It’s the kind of cold, creamy salad that holds its own next to burgers, ribs, or anything hot off the grill.
Leftovers taste even better the next day, which is great if you’re lucky enough to have any left.
Serve it alongside our Crispy Oven Baked BBQ Chicken Drumsticks for that classic backyard barbecue vibe, or stack it next to our Flavorful Ultimate Grilled Chicken Sandwich for a more handheld, party-style meal.
And if you’re looking for more Old Fashioned Salad Recipes to round out the table, our Classic Macaroni Salad and Creamy Potato Salad have you covered.
Ingredients
Gather the ingredients to prepare our green pea salad recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely. We made our Green Pea Salad with sharp cheddar cheese, but you can use Monterey Jack or even ricotta salata if you like a milder bite.
For a twist on the dressing, swap the sour cream for Greek yogurt or add a splash of lemon juice to brighten things up.
If you’re skipping the bacon for dietary needs, toss in diced red bell peppers, diced carrots, or a handful of sugar snaps for crunch and color.
How to Make Green Pea Salad
Follow along with my simple step-by-step instructions to learn how to make green pea salad in your home kitchen.
- In a small bowl, combine the sour cream, mayonnaise, granulated sugar, apple cider vinegar, table salt, and black pepper.
- Whisk to combine. Refrigerate until needed.
- Add the diced bacon to a nonstick skillet.
- Cook until very crispy. Use a slotted spoon to remove the bacon from the pan.
- Remove from the pan with a slotted spoon and place it on a paper towel-lined plate to drain.
- Add the thawed green peas to a large bowl.
- Add the cubed sharp cheddar cheese, diced red onion, and bacon to the bowl.
- Toss to combine.
- Pour the creamy dressing over the mixture.
- Toss to coat all of the ingredients with the creamy dressing.
Cover with plastic wrap and refrigerate for 1 – 2 hours before serving. Garnish with more crispy bacon and a twist of fresh ground black pepper.
Our delicious Pea Salad is the kind of side dish that disappears fast, whether it’s on a weeknight table or next to something sizzling off the grill. After just one bite, suddenly everyone’s acting like they’ve always loved peas.
How to Store
Store any leftover Pea Salad in an airtight container in the refrigerator for up to 3 days.
Serve it cold straight from the fridge, or let it sit out for 15 minutes if you prefer it closer to room temperature.
This dish doesn’t freeze well, as the creamy dressing tends to separate and the peas lose their texture.
Recipe FAQs
Rinse the frozen peas under cold running water. Drain thoroughly and pat dry with paper towels. If they go in wet or still icy, the dressing will get watery.
I wouldn’t recommend it. Canned peas are soft, dull in color, and can make your salad mushy instead of crisp and fresh.
Yes. You can make the dressing the day before, just wait to stir in the bacon so it stays crisp, and chill it a few hours before serving.
More Recipes You’ll Love!
Pea Salad Recipe
Ingredients
- 8 slices bacon -diced
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons apple cider vinegar
- ¼ teaspoon table salt – to taste
- ⅛ teaspoon black pepper -to taste
- 4 cups frozen peas -thawed
- ½ cup red onion -diced
- 1 cup sharp cheddar cheese -cut into pea-sized cubes
Instructions
- Add the diced bacon to a nonstick skillet and cook until very crispy. Use a slotted spoon to remove the bacon from the pan. Place it on paper towels to drain.
- Add the sour cream, mayonnaise, granulated sugar, apple cider vinegar, table salt, and black pepper to a small bowl. Whisk to combine.
- Add the thawed green peas, cubed sharp cheddar cheese, diced red onion, and bacon to a large bowl. Toss to combine.
- Add the dressing to the mixture and toss to coat all of the ingredients with the cream dressing.
- Cover with plastic wrap and refrigerate for 1 – 2 hours before serving.
- Garnish with bacon and a twist of fresh ground black pepper.
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