Classic Pea Salad With Bacon Recipe

There's something timeless about a big bowl of Classic Pea Salad with Bacon. The crisp, smoky bacon contrasts beautifully with the sweetness of the peas, all brought together in a creamy, tangy dressing that clings to every bite. It’s the kind of dish that disappears quickly at cookouts, potlucks, and Sunday dinners.

this Recipe

I first tried this salad at a church picnic when I was a kid, and I’ve been hooked ever since. It’s cool, crunchy, and irresistibly creamy — a simple side that delivers big flavor without a lot of fuss. Best of all, it’s made with just a handful of everyday ingredients and comes together in minutes.

Let’s dive into what makes this salad a favorite across generations.

Why You’ll Love This Classic Pea Salad With Bacon

Get ready to fall in love with this retro-inspired side dish all over again. This Classic Pea Salad with Bacon isn’t just a nostalgic favorite — it’s also surprisingly quick, satisfying, and versatile.

First and foremost, this recipe is incredibly easy. With no cooking beyond crisping some bacon, it’s a breeze to whip up even on short notice. Everything comes together in one bowl, which means fewer dishes and more time to enjoy your meal.

It’s also budget-friendly, using frozen peas, pantry staples, and a few fridge basics. You won’t need anything fancy, yet the result tastes like something you’d find at a family reunion spread made with love.

Then there’s the make-ahead magic. This salad actually tastes better after it chills for a few hours, giving the flavors time to meld together. It’s ideal for prepping the night before and pulling out just in time for guests.

And finally, it’s a total crowd-pleaser. Whether you’re serving it alongside grilled meats at a summer barbecue or adding it to your Easter spread, this salad brings smiles all around.

Now, let’s take a closer look at the ingredients that make this dish so special.

Ingredients Notes

What makes this Classic Pea Salad with Bacon stand out is the thoughtful combination of just a few simple ingredients. Each one plays an important role in creating that perfect balance of creamy, crunchy, sweet, and savory.

Frozen green peas are the star of the show here. They’re sweet, tender, and hold their shape beautifully once thawed. Be sure to use petite peas if you can find them — they’re slightly sweeter and have a better texture. Just thaw them under cool water and drain well before adding to the bowl.

Crispy bacon adds the perfect salty crunch to balance the peas’ natural sweetness. You can cook the bacon in a skillet or bake it in the oven for hands-off crispiness. Either way, let it cool before crumbling it into the salad. If you're short on time, pre-cooked bacon bits will do in a pinch, but fresh is always best.

Red onion brings a sharp, savory bite that cuts through the creaminess of the dressing. Dice it finely so it doesn't overpower the other ingredients. If you find raw onion too strong, a quick soak in cold water will mellow the flavor while keeping the crunch.

Cheddar cheese, cubed or shredded, gives the salad a creamy, savory richness. Sharp cheddar works especially well here, offering a tangy contrast to the sweet peas and creamy dressing. Don’t skip this — it’s part of what makes this salad so addicting.

The dressing is a mix of mayonnaise, sour cream, and a splash of vinegar. It’s creamy, slightly tangy, and brings everything together. You can adjust the ratio of mayo to sour cream based on your preference — just make sure the dressing is thick enough to coat everything evenly without making the salad soupy.

You won’t need any special equipment for this recipe — just a good-sized mixing bowl, a knife for chopping, and a spoon for stirring.

How To Make This Classic Pea Salad With Bacon

Making this Classic Pea Salad with Bacon couldn’t be easier. With just a few steps and minimal prep, you’ll have a flavorful side dish ready to chill in under 15 minutes.

Start by thawing your frozen peas. Place them in a colander and rinse under cool water until they're no longer icy. Shake off any excess water and let them drain thoroughly — too much moisture can water down the dressing.

While the peas are thawing, go ahead and cook your bacon. Whether you sizzle it in a skillet or bake it in the oven, aim for crispy slices. Once cooled, crumble or chop the bacon into bite-sized pieces. Set aside a small handful for sprinkling on top later if you'd like a pretty presentation.

Next, prep your onion and cheese. Dice the red onion finely, and cube or shred the cheddar cheese. If you’re using pre-shredded cheese, that’s fine too — it just won’t have quite the same creaminess as fresh-cut cubes.

Now it’s time to mix up the dressing. In a small bowl, combine mayonnaise, sour cream, a splash of apple cider vinegar (or white vinegar), a pinch of sugar, salt, and black pepper. Stir until smooth and taste to adjust the seasoning. It should be tangy and slightly sweet, with enough salt to balance the peas and bacon.

In a large mixing bowl, combine the peas, bacon, onion, and cheese. Pour the dressing over the top and gently fold everything together until well coated. Be careful not to mash the peas — just stir gently until the salad is evenly mixed.

Cover and refrigerate the salad for at least an hour before serving. This gives the flavors time to meld and the dressing to thicken slightly. When ready to serve, give it a quick stir and top with reserved bacon if desired.

Total time? About 10 minutes of active prep, plus an hour to chill — though if you’re in a rush, it’s delicious right away too.

Storage Options

Classic Pea Salad with Bacon stores beautifully, making it a great make-ahead option for busy schedules or holiday planning.

To store leftovers, transfer the salad into an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. Be sure to give it a good stir before serving, as the dressing can sometimes separate a bit as it sits.

If you’re making this salad ahead of time, you can prep everything the day before and assemble it just before serving. For maximum freshness, consider keeping the bacon separate until just before mixing to maintain its crispness.

Freezing isn’t recommended for this salad. The texture of thawed peas and mayonnaise-based dressings can become watery and unpleasant once frozen and reheated.

To reheat — actually, don’t! This is a cold salad and best served chilled or at room temperature. No warming necessary.

Variations and Substitutions

One of the best things about this salad is how adaptable it is. You can tweak the ingredients to suit your taste or use what you already have on hand.

Want a lighter version? Swap the mayo for Greek yogurt or use a light sour cream to cut some of the richness without sacrificing the creamy texture. A splash of lemon juice also adds brightness and freshness.

Not a fan of raw onion? Try using green onions instead for a milder bite. You could also add a handful of finely chopped celery for extra crunch.

No cheddar in the fridge? Monterey Jack, Colby, or even pepper jack can all step in as flavorful alternatives. Use what you love — just be sure it’s a cheese with enough body to hold its own in the mix.

Vegetarian? Skip the bacon or replace it with smoked almonds or roasted chickpeas for a satisfying crunch and smoky flavor.

You can even turn this into a main dish by adding diced ham, shredded chicken, or cooked pasta to bulk it up into a heartier salad.

No matter how you spin it, this Classic Pea Salad with Bacon invites experimentation. Don’t be afraid to play around and make it your own — that’s part of the fun!

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