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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. This southern-style potluck salad chills for an hour so the flavors meld and every bite stays creamy.
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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: 340
Ingredients Method Notes

Ingredients
  

frozen peas, thawed (do not cook)
  • 4 cup frozen peas Thaw completely and pat dry to remove excess moisture.
bacon
  • 6 bacon Cook and crumble before mixing.
sharp cheddar cheese
  • 1 cup sharp cheddar cheese Cube small for even bites.
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 and black pepper
  • salt To taste.
  • black pepper To taste.

Method
 

Prep the peas
  1. Thaw the frozen peas completely, then pat them dry with paper towels to remove excess moisture. Visual cue: the peas should look less wet and not clump together.
Mix the salad base
  1. In a large bowl, combine the peas, crumbled bacon, cheddar cubes, and red onion. Visual cue: bright green peas with specks of bacon and yellow cheddar throughout.
Make the creamy tangy dressing
  1. Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth. Visual cue: the dressing looks glossy and fully combined, with no visible sugar streaks.
Combine and chill
  1. Pour the dressing over the pea mixture and fold gently until everything is evenly coated. Visual cue: all peas are lightly coated with a creamy green-tinted dressing.
  2. Cover and refrigerate for at least 1 hour to let the flavors develop. Visual cue: after chilling, the salad looks thicker and the coating clings to the peas.
  3. After chilling, stir and taste for seasoning, adjusting salt and black pepper if needed. Visual cue: the final flavor balances creamy richness with tangy bite.

Notes

For best texture, thaw peas thoroughly and pat them very dry so the dressing doesn’t get watery. Store covered in the refrigerator up to 3 days; freeze is not recommended because the peas and creamy dressing change texture. To make it lighter, use light mayonnaise (and keep the sour cream) for a similar tang with fewer calories.