Pea Salad

Cubed cheddar cheese, crispy chopped bacon, diced red onion, and peas tossed in a creamy dressing make this classic pea salad as good as it is.

Why this recipe works

Classic pea salad is made with a mixture of peas, onion, bacon, and cheese in a creamy mayo and sour cream dressing. It’s likely something you grew up on or have seen at family reunions, potlucks, and barbecues. This staple side dish takes its star ingredient and elevates it in a way you didn’t know it needed. Each bite leaves you with a bit of crunch from the bacon and onions along with tenderness from the cheese and peas. It has a little bit of everything for the palate.

Pea salad is popular for a reason. Even if you aren’t normally a huge fan of peas, this salad will likely be the exception. Add bacon to the mix and it’s game over, you’ll be hooked. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PEAS – This recipe uses frozen peas. Allow them to thaw beforehand or run them under cold water to help them thaw quickly.

BACON – You will want to cook, drain, and chop your bacon before beginning. I can show you how to cook bacon in the oven in a snap, or you can try your hand at air fryer bacon if you don’t want to deal with the greasy splatter that comes with cooking it in a skillet.

DRESSING – The dressing is made with a combination of sour cream, mayonnaise, white vinegar, black pepper, salt, and a bit of sugar to balance the flavors. You can use light/low fat mayonnaise and sour cream if desired. If you prefer a tangier salad, you can substitute Miracle Whip for the mayo. Apple cider vinegar can be used in place of white vinegar.

CHEESE – I love the texture that cubed cheese adds to pea salad, but if preferred, you can use shredded cheese. Sharp cheddar or mild cheddar will work.

How to Make Pea Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a medium bowl, whisk together all dressing ingredients.
2. In a large bowl, combine peas, red onion, bacon, and cheddar cheese.
3. Add dressing to the large bowl and gently fold everything together with a rubber spatula to coat all ingredients.
4. Cover bowl with plastic wrap, foil or a lid and chill in the refrigerator for 2 hours. Gently stir one more time before serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve pea salad alongside other popular potluck sides. Enjoy with grilled meats such as chicken, ribs, hot dogs, burgers, and skewers or pair it with pulled pork or sliders for larger gatherings. Enjoy chilled.

More Potluck Sides Recipes

• Egg Salad
• Broccoli Salad
• Tuna Pasta Salad
• Italian Pasta Salad
• Mom’s Potato Salad
• Nana’s Macaroni Salad

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Pea Salad

Each bite of pea salad leaves you with a bit of crunch from the bacon and onions along with tenderness from the cheese and peas. It has a little bit of everything for the palate.

5 from 8 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Side Dish

Cuisine: American

Servings: 8 servings

2 hours hrs 10 minutes mins

Calories: 288

Author: Amanda Davis

Ingredients

• ▢ 24 ounces frozen peas two 12 ounce bags. thawed
• ▢ ½ cup diced red onion
• ▢ 5 slices bacon cooked, drained, and chopped
• ▢ ½ cup cubed cheddar cheese

Dressing

• ▢ ½ cup sour cream
• ▢ ½ cup mayonnaise
• ▢ 2 Tablespoons white vinegar
• ▢ 2 teaspoons black pepper
• ▢ ½ Tablespoon table salt
• ▢ ½ Tablespoon sugar

Things You’ll Need

• ▢
  Mixing bowls
• ▢
  Whisk
• ▢
  Rubber spatula

Before You Begin

• If you prefer a tangier salad, you can substitute Miracle Whip for the mayonnaise.
• Apple cider vinegar can be used in place of white vinegar.
• This recipe uses frozen peas. Allow them to thaw beforehand or run them under cold water to help them thaw quickly.
• You will want to cook, drain, and chop your bacon before beginning. I can show you how to cook bacon in the oven in a snap, or you can try your hand at air fryer bacon if you don’t want to deal with the greasy splatter that comes with cooking it in a skillet.
• I love the texture that cubed cheese adds to pea salad, but if preferred, you can use shredded cheese. Sharp cheddar or mild cheddar will work.
• You can prepare this salad a day in advance or the night before you plan on serving it. Store it tightly wrapped with plastic wrap or in an air-tight container kept in the refrigerator.
• Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Instructions

• In a medium bowl, whisk together all dressing ingredients.
• In a large bowl, combine peas, red onion, bacon, and cheddar cheese.
• Add dressing to the large bowl and gently fold everything together with a rubber spatula to coat all ingredients.
• Cover bowl with plastic wrap, foil, or a lid and chill in the refrigerator for 2 hours. Gently stir one more time before serving.

Nutrition

Serving: 1serving | Calories: 288cal | Carbohydrates: 15g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 671mg | Potassium: 282mg | Fiber: 5g | Sugar: 7g | Vitamin A: 828IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 1mg

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