Pea Salad Recipe

There's something incredibly nostalgic about a cold, creamy Pea Salad making an appearance at a family cookout or potluck. The pop of sweet peas, the crunch of crispy bacon, and that tangy, creamy dressing create a harmony of flavors that brings back childhood memories with every bite.

this Recipe

I first learned this recipe from my grandmother, who always had a giant bowl chilling in the fridge before every summer get-together. Over the years, I’ve tweaked it just a bit—keeping all the heart and flavor, but cutting down on prep time and making it even easier to throw together at the last minute.

Let’s dive into what makes this classic side dish a crowd-pleaser, and how you can whip it up in no time.

Why You'll Love This Pea Salad

Get ready to meet your new go-to summer side dish. This pea salad recipe hits that perfect balance of creamy, crunchy, savory, and sweet.

First of all, it’s lightning fast to prepare. You don’t even need to cook the peas—just thaw and toss them with the rest of the ingredients. It’s the perfect last-minute side when you’re short on time but still want to impress.

It’s also incredibly budget-friendly. Frozen peas, a bit of mayo, cheese, and some pantry staples are all you need. Feeding a crowd? This salad stretches beautifully and won’t hurt your wallet.

The flavor payoff is huge for such a short ingredient list. You’ve got smoky bacon, sharp red onion, creamy dressing, and the natural sweetness of the peas all working together.

Finally, it’s incredibly versatile. You can tweak the add-ins to match your taste or use what you’ve got on hand—making it ideal for weeknight dinners, holiday spreads, or summer BBQs.

Whether you’re meal prepping for the week or bringing a dish to share, this salad fits right in.

Ingredients Notes

The beauty of this pea salad lies in its simplicity. Each ingredient contributes a unique flavor or texture, and together, they create a classic dish with just the right amount of flair.

Frozen peas are the star here. Look for petite or baby sweet peas—they’re tender, bright, and perfect once thawed. There’s no need to cook them; a quick rinse under cold water does the trick.

Bacon adds a smoky, salty crunch that’s essential to the dish. I prefer using thick-cut bacon cooked until perfectly crisp, then crumbled into bite-sized pieces. If you're short on time, pre-cooked bacon bits can be used, though the flavor won’t be quite as rich.

Red onion brings sharpness and color contrast. Dice it finely so it blends well into the salad without overpowering each bite. If you’re not a fan of raw onion, soaking the chopped onion in water for 10 minutes before adding it can mellow out the flavor.

Shredded cheddar cheese gives a creamy, savory element. Sharp cheddar works best, but feel free to experiment with pepper jack or a mild Colby if you’re looking for a twist. Just make sure the cheese is freshly shredded—it melts and mixes better.

The dressing is a simple mix of mayonnaise, sour cream, a touch of vinegar, and sugar. This combo brings everything together with a tangy, creamy finish that clings beautifully to the peas. A bit of salt and pepper balances it all out.

No fancy equipment needed—just a good-sized mixing bowl and a spoon. If you're prepping ahead, a lidded container is helpful for chilling the salad until serving time.

How To Make This Pea Salad

Making this salad is as easy as mixing a few simple ingredients together. It’s all about layering flavors and textures while keeping the prep stress-free.

Start by thawing your frozen peas. Pour them into a colander and run cold water over them until they’re no longer icy. Give them a few minutes to drain fully—excess water can dilute the creamy dressing.

While the peas are draining, cook your bacon. Fry slices in a skillet until crisp, then transfer to a paper towel-lined plate to cool. Once cooled, crumble the bacon into small pieces. You can also do this part ahead and keep the bacon refrigerated until needed.

In a large bowl, combine the mayo, sour cream, apple cider vinegar, and sugar. Stir until smooth and taste it—you want a balance of sweet and tangy with a creamy texture. Adjust the sugar or vinegar slightly if needed.

Add the thawed peas, diced onion, shredded cheese, and most of the bacon to the bowl. Gently fold everything together so the dressing coats each piece without smashing the peas.

Let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and makes the salad taste even better. Right before serving, sprinkle the reserved bacon on top for an extra hit of crispness.

Altogether, the prep time takes about 15 minutes, plus chilling time. It’s a make-ahead dream for entertaining or busy weeknights.

Storage Options

Pea salad stores beautifully, making it a top-notch dish for prepping ahead or enjoying as leftovers. Simply transfer it to an airtight container and keep it in the fridge.

It will stay fresh for up to 3 days, though it’s best eaten within the first 48 hours to preserve the crispness of the bacon and the peas. Stir it before serving again to re-incorporate the dressing, as some settling may occur.

Avoid freezing this salad. The texture of the dressing and peas changes significantly after thawing, and it’s not pleasant.

To re-serve, simply spoon into a bowl and serve cold. There’s no need to reheat—pea salad is meant to be enjoyed chilled or at room temperature.

Variations and Substitutions

This classic pea salad is endlessly adaptable. Depending on what you have on hand or your dietary preferences, here are some fun ways to change it up.

For a healthier version, substitute Greek yogurt for the sour cream or mayo. You’ll still get that creamy texture but with a protein boost and fewer calories.

Try adding hard-boiled eggs for extra protein and richness. Dice them up and mix them in with the peas and dressing—this turns the salad into more of a meal on its own.

Want a kick of heat? Mix in some diced jalapeños or a few shakes of hot sauce into the dressing. This works especially well if you swap in pepper jack cheese for the cheddar.

If you’re feeding a vegetarian crowd, skip the bacon and add smoked almonds or sunflower seeds for crunch. The salad still tastes delicious with that added texture and a subtle nuttiness.

And finally, feel free to toss in extras like diced celery, chopped bell pepper, or even cubed ham. This salad is a great way to use up what’s in the fridge, and it always turns out tasty.

Pea salad is a canvas—feel free to get creative with it. Once you master the base recipe, the variations are endless. Trust me, once you serve this at a gathering, someone’s going to ask you for the recipe.

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