This simple pea salad is a timeless side everyone enjoys. Bright frozen peas are mixed with cubed cheddar, red onion and crispy bacon, then tossed in a light sour-cream and mayo dressing flavored with a splash of apple cider vinegar. It’s easy to make, travels well, and is ideal for potlucks, barbecues, or holiday spreads.
If you like this pea salad, try a broccoli cauliflower salad or a cucumber and onion salad for more vegetable sides.
This style of pea salad has been popular for decades. I didn’t grow up with it, but it’s become a favorite in our house — I’ve made it multiple times in a short span because it disappears so fast, especially with kids around.
It’s a great refrigerator-ready side that pairs well with many mains and comes together quickly with minimal effort.
Ingredients
- Bacon: Regular or thick-cut bacon both work; cook until crisp and chop.
- Sour Cream: Adds creaminess. Plain Greek yogurt can be substituted if preferred.
- Mayonnaise: Blended with sour cream for flavor and texture; use less mayo if you want a tangier finish.
- Vinegar: Apple cider vinegar is my choice, but any mild vinegar will do.
- Peas: Use frozen peas; thaw them before assembling. If chilling the salad afterward, partial thawing is fine since they’ll continue to thaw in the fridge.
- Red Onion: Sliced red onion gives a mild bite; slice or dice based on your texture preference.
- Cheese: Medium cheddar is used here; sharp cheddar or a milder cheese like Monterey Jack are fine alternatives.
- Salt and Pepper: Season at the end to taste. With bacon and cheese, you may need only a little salt.
How to Make Pea Salad
STEP 1: Dice the bacon (or cook slices whole and chop after cooking). Fry in a skillet over medium heat until crisp, then drain on paper towels.
STEP 2: Whisk the dressing in a large bowl: combine sour cream, mayonnaise and apple cider vinegar. Use a bowl large enough to hold all ingredients.
STEP 3: Add thawed peas, sliced red onion, cubed cheddar and the cooked bacon to the dressing.
STEP 4: Stir gently to combine. Serve immediately chilled or cover and refrigerate until ready to serve. Save a few bacon pieces to sprinkle on top for garnish if desired.
Tips and Tricks
If you make the salad a day ahead it can appear a bit drier; stir in a little extra sour cream or mayonnaise before serving to refresh the texture.
Frozen peas are pre-cooked before freezing, so there’s no need to cook them—just thaw.
If you prefer a smoother texture, use shredded cheese instead of cubed. I enjoy the contrast the cheese cubes provide, but both work well.
The flavors blend best if the salad rests for an hour or two in the refrigerator, though it’s perfectly fine to serve right away.
More Vegetable Salads
Potato Salad Recipe
Avocado and Tomato Salad
Mexican Corn Salad
Homemade Coleslaw
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Pea Salad
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Ingredients
- 8 slices bacon
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 18 oz frozen peas about 4 cups, thawed
- 1/3 cup sliced red onion
- 4 oz cubed cheddar cheese
- salt and pepper to taste
Instructions
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Dice the bacon and cook in a skillet over medium heat until crisp. Drain on paper towels.
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In a large bowl, whisk together sour cream, mayonnaise, and apple cider vinegar.
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Add thawed peas, sliced red onion, cubed cheddar and cooked bacon. Stir gently to combine.
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Taste and season with salt and pepper as needed. Serve cold.
Recipe Notes:
Nutrition information is an estimate and may vary by brand and portion sizes.