Classic Creamy Pea Salad
This Classic Creamy Pea Salad with bacon, cheese, and onions in a sweet and tangy dressing is quick, easy, delicious, and a perfect side dish for spring and summer (or any time of the year)!
Servings: 12 (about ½ cup each; recipe makes about 6 cups total)
- 8 slices bacon, chopped into ½-inch pieces
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon sugar
- 2 teaspoons apple cider vinegar
- salt, to taste (I start with ½ teaspoon and adjust if needed)
- pepper, to taste (I start with ¼ teaspoon and adjust if needed)
- 4 cups frozen peas, thawed
- ½ cup shredded sharp cheddar cheese, yellow or white
- ¼ cup diced red onion
In a large skillet, cook the bacon over medium-low heat until crisp (or to your desired level of doneness). Remove the bacon from the pan to a paper towel-lined plate to drain off the excess grease.
In a large bowl, mix together the sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper until well-combined.
Add the cooked bacon, peas, cheese, and onions to the bowl; gently toss until well-combined and everything is evenly coated with the dressing.
Taste and adjust seasoning, if needed.
Cover and refrigerate for at least 2 hours before serving to chill and to allow the flavors to meld.
- The easiest way to thaw the peas is to place them in a colander and run them under cold water until they are thawed. It should only take a few minutes. Or you could thaw them in the fridge overnight.
- Try to remove as much water as possible from the thawed peas so that your salad doesn't end up watery.
- Since there is dairy in this recipe, don't leave it sit out at room temperature for longer than 2 hours (if it is very warm out, even less than that).
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The sooner you enjoy it, the better, as things can start to get a little soggy the longer it sits.
- This salad is not freezable.