Pea Salad Recipe

Introduction

This refreshing pea salad combines crispy bacon, sharp cheddar, and a creamy dressing for a perfect balance of flavors and textures. It’s easy to prepare and makes a great side dish for any meal or picnic.

Ingredients

• 8 slices bacon, diced
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon granulated sugar
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon coarse salt
• 1/8 teaspoon pepper
• 4 cups frozen peas, thawed
• 1/3 cup diced red onion
• 3/4 cup cubed sharp cheddar cheese (approximately the same size as the peas)

Instructions

1. Step 1: In a large nonstick skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate to drain excess grease.
2. Step 2: In a large bowl, whisk together the sour cream, mayonnaise, granulated sugar, apple cider vinegar, coarse salt, and pepper until smooth and well combined.
3. Step 3: Add the thawed peas, diced red onion, cubed cheddar cheese, and cooked bacon to the bowl. Gently stir everything together until the salad is evenly coated with the dressing.
4. Step 4: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. Garnish with extra crispy bacon if desired, and enjoy the salad chilled.

Tips & Variations

• For extra crunch, add chopped celery or toasted nuts like pecans or walnuts.
• Swap sharp cheddar for feta or gouda for a different flavor profile.
• If you prefer a tangier dressing, increase the apple cider vinegar by a teaspoon.
• Use fresh peas in season instead of frozen for a sweeter taste.

Storage

Store the pea salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed cold and does not reheat well, as the cheese and dressing may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this pea salad actually tastes better after it has chilled for at least an hour, allowing the flavors to meld. It can be prepared the day before serving.

Is there a vegetarian version of this salad?

To make a vegetarian version, omit the bacon or replace it with smoked tempeh or crispy fried mushrooms for a similar smoky crunch.

Pea Salad Recipe

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★★★★★

4.5 from 89 reviews

• Author: Mariam
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

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Description

A tangy and creamy pea salad combining crispy bacon, sharp cheddar cheese, and a flavorful dressing made with sour cream, mayonnaise, apple cider vinegar, and a touch of sweetness. This easy-to-make chilled salad is perfect as a refreshing side dish for picnics, barbecues, or potlucks.

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Ingredients

Scale 1x2x3x

Bacon

• 8 slices bacon, diced

Dressing

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon granulated sugar
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon coarse salt
• 1/8 teaspoon pepper

Salad

• 4 cups frozen peas, thawed
• 1/3 cup diced red onion
• 3/4 cup cubed sharp cheddar cheese (cubed approximately same size as peas)

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Instructions

1. Cook the bacon: In a large nonstick skillet over medium heat, cook the diced bacon until it is crispy. Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain excess grease.
2. Prepare the dressing: In a large bowl, whisk together sour cream, mayonnaise, granulated sugar, apple cider vinegar, coarse salt, and pepper until well combined and smooth.
3. Combine salad ingredients: Add the thawed peas, diced red onion, cubed sharp cheddar cheese, and the crispy bacon to the dressing bowl. Gently stir until all ingredients are evenly coated with the dressing.
4. Chill the salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld. Before serving, optionally garnish with additional crispy bacon pieces. Serve cold and enjoy.

Notes

• Using frozen peas gives a nice texture and sweetness; make sure they are fully thawed and drained before mixing.
• The bacon can be cooked ahead of time and stored in the refrigerator.
• For a vegetarian version, omit bacon and substitute with smoked tempeh or smoked paprika for flavor.
• The salad tastes best chilled, so don’t skip the refrigeration step.
• Adjust the sugar and vinegar to taste if you prefer a sweeter or tangier dressing.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: pea salad, bacon salad, creamy pea salad, side dish, picnic salad, easy salad recipe