This easy pea salad combines frozen green peas with crispy bacon, shredded cheddar, and a tangy creamy dressing. Chill-and-serve, it’s an old-fashioned favorite for spring gatherings, potlucks, and holidays. The dressing uses sour cream, mayonnaise, and a splash of white vinegar for bright flavor, and the salad keeps well for a day or two in the refrigerator.
Easy Pea Salad is a creamy, crowd-pleasing side that’s simple to prepare. Sweet peas are combined with savory bacon, onion, and cheddar, then tossed in a creamy, tangy dressing. It’s naturally gluten free and can be adapted—add extra vegetables or swap cheeses to suit your preferences.
Ingredients
- Frozen peas (thawed; a 32-ounce bag works well)
- Bacon, cooked and crumbled (about 1 pound)
- White onion, finely chopped (1 small)
- Shredded cheddar cheese (about 1 cup)
- Mayonnaise (1/2 cup)
- Sour cream (1/2 cup)
- Sea salt (1/2 tsp)
- Coarse ground black pepper (1/2 tsp)
- White vinegar (2 tsp)
Instructions
Thaw the peas by placing the bag in the refrigerator overnight, or use the microwave defrost setting if you’re short on time. Thawing first makes it much easier to combine the dressing evenly.
Cook the bacon until crisp. Baking on a rimmed sheet at 400°F (about 30–35 minutes) yields evenly cooked, crisp bacon. Once cooled, crumble or chop into bite-sized pieces.
In a large bowl, combine thawed peas, crumbled bacon, chopped white onion, and shredded cheddar.
Whisk together mayonnaise, sour cream, white vinegar, salt, and pepper. Pour the dressing over the pea mixture and stir until everything is evenly coated.
Cover and refrigerate for at least an hour to let flavors meld. This salad keeps well chilled and is even better if made a day ahead.
Supplies
- Large mixing bowl
- Baking sheet (for bacon)
- Measuring cups and spoons
- Serving bowl and airtight container for storage
Frequently Asked Questions
Use frozen green peas and thaw them before mixing. Thawed peas combine better with the dressing and prevent clumping.
No—thaw and use them cold. The salad is meant to be a chilled side with a crisp texture.
Stored in an airtight container, it will keep up to three days. Expect the dressing to be absorbed over time; stir in a spoonful of mayonnaise or sour cream to refresh if needed.
If you require a gluten-free dish, choose bacon labeled gluten free, since some brands are processed in facilities that handle gluten. If you prefer, select uncured bacon without added nitrites or nitrates.
Description
This pea salad is a cold, creamy classic perfect for potlucks, Easter brunch, cookouts, and holiday tables. Sweet peas, crisp bacon, sharp cheddar, and a simple mayonnaise-sour cream-vinegar dressing create a refreshing, gluten-free side. Make it a day ahead for easy entertaining.
Storage
Store leftover pea salad in an airtight container in the refrigerator for up to three days. Over time the dressing will be absorbed and the salad may thicken; stir in a little mayonnaise or sour cream to loosen it before serving. Do not freeze—the dressing and peas do not hold up well to freezing.
Top Tip
Make the salad the day before your event so it’s cold and ready to serve. Preparing it ahead saves time and lets the flavors meld for a tastier result.
