Description
This refreshing and creamy Bacon Pea Salad combines sweet peas, crispy bacon, sharp cheddar cheese, and a tangy dressing to create a delightful side dish perfect for picnics, potlucks, or family dinners. Its easy prep and cool, savory crunch make it a crowd-pleaser.
Ingredients
Scale
Main Ingredients
- 4 cups frozen peas (thawed)
- 8 slices bacon (cooked and crumbled)
- ½ cup shredded cheddar cheese (or cubed, 2 oz)
- ¼ cup finely diced red onion (or sweet white onion, more to taste)
Dressing
- â…“ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon granulated sugar
- 2 teaspoons white vinegar (or apple cider vinegar)
- ¼ teaspoon salt (more to taste)
- â…› teaspoon black pepper
Instructions
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, sugar, and white vinegar until smooth and well combined. Season the dressing with salt and black pepper to taste, ensuring the flavors are balanced.
- Combine the Salad Ingredients: Add the thawed peas, crumbled bacon, finely diced onion, and shredded cheddar cheese to the bowl with the dressing. Gently stir everything together until the peas and mix-ins are evenly coated in the creamy dressing.
- Chill the Salad: Cover the bowl and refrigerate the pea salad for at least 2 hours before serving. This resting time allows the flavors to meld and enhances the texture. Before serving, taste and adjust seasoning with additional salt and pepper if desired.
Notes
- Use fresh peas if available for a sweeter, fresher flavor—simply blanch them briefly before adding.
- Substitute Greek yogurt for sour cream for a tangier and lighter dressing option.
- Adjust the sugar amount to your liking; it balances the acidity in the vinegar.
- Cook bacon to your preferred level of crispiness for texture variation.
- This salad holds well in the fridge for up to 2 days but is freshest eaten within 24 hours.
