Pea Salad Recipe

There's something wonderfully nostalgic about a classic pea salad—that creamy, crunchy combination that instantly transports you to summer picnics and family barbecues. This chilled side dish brings together sweet peas, smoky bacon, and a tangy dressing that hits all the right notes.

this Recipe

I first discovered this recipe at a potluck years ago, tucked between a tray of deviled eggs and a bowl of potato chips. One bite, and I was hooked. It’s since become a must-have at every family gathering—easy, affordable, and always a crowd-pleaser.

This recipe is perfect when you need something fast but flavorful, and it pairs beautifully with just about everything from grilled chicken to pulled pork. Let’s dive into what makes it so special.

Why You'll Love This Pea Salad

If you’ve never made a cold pea salad before, prepare to be pleasantly surprised. This dish delivers big flavor with minimal effort—and it’s just as perfect for weeknight dinners as it is for weekend cookouts.

First off, it’s incredibly quick and easy to throw together. With just a handful of ingredients and no cooking required (aside from the bacon), you can have this salad ready in under 20 minutes.

It’s also budget-friendly. Frozen peas, a few pantry staples, and some bacon are all you need to whip up a bowl big enough to feed a crowd without breaking the bank.

Then there’s the versatility factor. You can easily tweak the ingredients to fit your tastes—swap in turkey bacon, use red onions instead of green, or add a handful of shredded cheese.

Lastly, it’s a make-ahead hero. This salad actually gets better after a few hours in the fridge, making it ideal for prepping the night before a party or potluck.

Whether you’re looking for a reliable side dish or a refreshing snack on a hot day, this pea salad delivers every time.

Ingredients Notes

This pea salad comes together with simple ingredients you likely already have in your fridge and freezer. Each one plays a key role in building that creamy, crunchy, crave-worthy bite.

Frozen peas are the star of the show. Look for sweet green peas—not the mushy canned kind. Just let them thaw at room temperature or run them under cool water to soften before mixing.

Crispy bacon brings a smoky, salty crunch that balances the sweetness of the peas. Cook it fresh for maximum crispiness, or use pre-cooked bacon bits in a pinch—though the fresh stuff really elevates the flavor.

Sharp cheddar cheese adds richness and a bit of tang. I recommend cubing it rather than shredding—it gives the salad more texture and keeps the cheese from disappearing into the dressing.

Red onion or green onion offers a pop of color and a mild bite. Red onions give a stronger flavor and pretty contrast, while green onions keep things lighter and a bit sweeter.

For the dressing, you'll need mayonnaise, sour cream, a splash of vinegar, and a touch of sugar. The mayo adds creaminess, while the sour cream lightens things up. The vinegar and sugar create that classic tangy-sweet balance pea salad is known for.

No fancy equipment required—just a sharp knife, a skillet for bacon, and a large mixing bowl for tossing everything together.

How To Make This Pea Salad

Making this salad is about as simple as it gets, but there are a few small tips that help maximize flavor and texture.

Start by preparing your peas. Pour them into a colander and let them thaw naturally or run cool water over them for a few minutes. Drain thoroughly—excess water will water down your dressing.

While the peas thaw, cook your bacon until crisp. I like to pan-fry mine for the crispiest finish, then transfer it to a paper towel-lined plate to cool. Once cooled, chop it into bite-sized pieces.

In a large mixing bowl, whisk together the dressing: combine mayonnaise, sour cream, vinegar, and sugar. Stir until smooth and creamy. Taste and adjust the sweetness or tanginess as needed.

Next, add your peas, cheese cubes, and onions to the bowl. Toss gently to coat everything in the dressing without breaking up the peas.

Finally, fold in the bacon just before serving. This keeps it crispy and prevents it from getting soggy if the salad sits for a while.

You can serve this salad right away, but it really shines after chilling in the fridge for an hour or two. Expect the whole process to take around 15–20 minutes from start to finish.

Storage Options

Pea salad stores beautifully, making it ideal for make-ahead meals or leftovers.

For short-term storage, place the salad in an airtight container and refrigerate. It will stay fresh for up to 3 days, though the bacon may soften slightly over time.

If you want to keep the bacon crispy, store it separately in a small container and stir it into individual servings as needed.

Freezing is not recommended, as the texture of the peas and dairy dressing tends to degrade once thawed.

To reheat (if desired, though it’s typically served cold), you can let the salad sit at room temperature for 15–20 minutes. This softens the chill without making it overly warm.

Variations and Substitutions

This classic pea salad is endlessly adaptable, so don’t hesitate to make it your own.

Try using turkey bacon or pancetta instead of regular bacon if you prefer a lighter or more gourmet twist. Either will still give you that satisfying savory crunch.

Swap the cheddar for pepper jack, Swiss, or even crumbled feta to give the salad a totally different flavor profile. Each cheese brings its own personality to the dish.

If you're not a fan of mayo, try a Greek yogurt base for the dressing. It adds tang and creaminess while cutting back on fat and calories.

Add-ins like hard-boiled eggs, diced pickles, or sunflower seeds can give the salad extra substance and texture.

You can also turn this side dish into a more filling main course by stirring in cooked pasta or shredded rotisserie chicken. The creamy dressing ties it all together beautifully.

The best thing about this pea salad? It’s a flexible foundation that invites creativity. Feel free to experiment and find your favorite version!

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