Creamy Pea Salad Recipe – Easy Cold Side Dish with Bacon & Cheddar
Pea Salad Recipe is a creamy cold side dish made with sweet peas, mayonnaise, sour cream, bacon, cheddar cheese, red onion, and simple seasoning. It is quick to mix, easy to chill, and great for cookouts, holidays, potlucks, or weeknight dinners.
This salad has that classic creamy texture with little pops of sweetness from the peas and salty bites of bacon throughout. The cheddar adds richness, while the red onion gives just enough sharpness to balance the dressing.
It comes together in one bowl with no cooking except the bacon. Once everything is folded together, a short chill in the fridge helps the flavors settle and makes the salad taste even better.
Table of contents
Why You’ll Love This Recipe
- Quick cold side dish with simple ingredients
- Creamy, crunchy, salty, and slightly sweet in every bite
- Made with frozen peas, so it is easy year-round
- Great for BBQs, potlucks, holidays, and family dinners
- Can be made ahead and kept chilled until serving
Ingredients
Candy base
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons sugar
- 1/8 teaspoon seasoned salt
- 1/8 teaspoon ground black pepper
- 1 (16 oz) bag frozen peas, thawed
- 1/4 cup diced red onion
- 6 pieces bacon, cooked and chopped
- 1 cup shredded cheese
Ingredient Notes & Substitutions
- Frozen peas: Frozen peas are best for this salad because they stay sweet, bright, and tender. Thaw them first, then pat them dry so the dressing does not get watery.
- Mayonnaise: Mayonnaise makes the dressing creamy and classic. Use your favorite brand because the flavor comes through.
- Sour cream: Sour cream lightens the mayo a little and adds a gentle tang. Plain Greek yogurt can work if you want a tangier dressing.
- Sugar: A small amount balances the saltiness from the bacon and cheese. You can reduce it slightly if you prefer a less sweet salad.
- Seasoned salt: This gives the dressing more flavor than plain salt. Start with the listed amount, then taste before adding more.
- Black pepper: Pepper adds a little bite to the creamy dressing.
- Red onion: Dice it finely so the flavor does not overpower the salad. Green onions can be used for a milder option.
- Bacon: Cook the bacon until crisp, then chop it into small pieces. Save a few pieces for topping if you want a pretty finish.
- Shredded cheese: Cheddar is the classic choice. Colby Jack, Monterey Jack, or a cheddar blend also works well.
How to Make Pea Salad Recipe
- Thaw the frozen peas and drain off any extra moisture. Pat them gently with paper towels if needed.
- Cook the bacon until crisp, then let it cool and chop it into small pieces.
- In a large mixing bowl, add the mayonnaise, sour cream, sugar, seasoned salt, and black pepper.
- Stir until the dressing is smooth and creamy.
- Add the thawed peas to the bowl.
- Add the diced red onion, chopped bacon, and shredded cheese.
- Gently fold everything together until the peas are evenly coated in the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir once more before serving and garnish with extra chopped bacon if desired.
Expert Tips
- Thaw the peas fully before mixing so the dressing stays creamy.
- Pat the peas dry if they release too much moisture.
- Cook the bacon until crisp so it holds up better in the salad.
- Dice the red onion small for a balanced bite.
- Use freshly shredded cheese if possible for the best texture.
- Chill the salad before serving so the flavors blend.
- Stir gently so the peas stay whole.
- Taste after chilling and adjust the salt or pepper if needed.
Storage & Freezing
- Store pea salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving because the dressing may settle a little as it chills.
- Keep the salad cold until serving, especially for parties, picnics, and potlucks. If it sits out for more than 2 hours, it is best to discard leftovers for food safety.
- Freezing is not recommended. The creamy dressing can separate after thawing, and the peas may lose their firm texture.
Variations
- Ranch pea salad: Add 1–2 teaspoons dry ranch seasoning to the dressing.
- Egg pea salad: Fold in 2 chopped hard-boiled eggs.
- Ham and pea salad: Swap the bacon for diced ham.
- Extra crunchy: Add chopped celery or sunflower seeds right before serving.
- Lighter version: Replace half of the mayonnaise with plain Greek yogurt.
Pea Salad Recipe
A creamy cold pea salad made with sweet peas, mayonnaise, sour cream, bacon, shredded cheese, red onion, and simple seasoning. A quick make-ahead side dish for potlucks, BBQs, holidays, and family dinners.
Ingredients
Equipment
Method
- Thaw the frozen peas and drain off any extra moisture. Pat dry if needed.
- Cook the bacon until crisp, then let it cool and chop it into small pieces.
- In a large mixing bowl, add the mayonnaise, sour cream, sugar, seasoned salt, and black pepper.
- Stir until the dressing is smooth and creamy.
- Add the thawed peas to the bowl.
- Add the diced red onion, chopped bacon, and shredded cheese.
- Gently fold everything together until evenly coated in the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir gently before serving and garnish with extra chopped bacon if desired.
Nutrition
Video
Notes
- Thaw and drain the peas well so the dressing does not become watery.
- Cook the bacon until crisp for the best texture.
- Cook the bacon until crisp for the best texture.
- Freshly shredded cheese gives the best texture, but bagged shredded cheese works too.
- For a lighter dressing, replace half of the mayonnaise with plain Greek yogurt.
- Keep the salad chilled until serving.
Tried this recipe?
Let us know how it was!FAQs
Do I cook the frozen peas for pea salad?
No. Just thaw the peas and drain them well. Cooking them can make them too soft for this salad.
Can I make pea salad ahead of time?
Yes. You can make it a few hours ahead or the night before. For the best bacon texture, save a little bacon to sprinkle on top right before serving.
How do I keep pea salad from getting watery?
Drain the thawed peas well and pat them dry before mixing. Also keep the salad chilled until serving.
What cheese is best for pea salad?
Sharp cheddar is the classic choice because it adds bold flavor. Mild cheddar, Colby Jack, or Monterey Jack can also work.
Can I use canned peas?
Frozen peas are better because they have a fresher texture. Canned peas are softer and can break apart when mixed.
What goes well with pea salad?
Serve it with grilled chicken, burgers, BBQ ribs, sandwiches, baked potatoes, or holiday mains like ham and roasted turkey.
Key Takeaways
- Pea Salad Recipe combines sweet peas, mayonnaise, sour cream, bacon, and cheese for a creamy, savory dish.
- This salad is quick to prepare, ideal for potlucks and BBQs, and can be made ahead of time.
- Use thawed frozen peas for the best texture, and add cooked bacon for crunch.
- Mix all ingredients in one bowl, chill, and serve for a refreshing side dish.
- Variations include adding ranch seasoning, hard-boiled eggs, or substituting bacon with ham.
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Estimated reading time: 6 minutes
