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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 it until cold so the flavors meld for 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: 320
Ingredients Method Notes

Ingredients
  

Peas
  • 4 cup frozen peas Thaw completely; do not cook. Pat dry to remove excess moisture.
Bacon and aromatics
  • 6 strip bacon Cook and crumble.
  • 0.5 cup red onion Finely diced.
Cheese
  • 1 cup sharp cheddar cheese Cube small.
Creamy tangy dressing
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Method
 

Thaw and prep
  1. Thaw the frozen peas completely and pat them dry with paper towels to remove excess moisture.
  2. Add the peas, crumbled bacon, cheddar cubes, and diced red onion to a large bowl.
Make the dressing
  1. Whisk mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.
Combine and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated.
  2. Cover and refrigerate for at least 1 hour to allow flavors to develop.
  3. Stir and taste for seasoning before serving, adjusting salt and black pepper as needed.

Notes

Pro tip: drying the thawed peas well keeps the salad from turning watery. Store covered in the refrigerator up to 3 days; freezer not recommended. For a lighter version, use light mayonnaise and light sour cream (texture stays creamy, tang stays bright).