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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)!
Prep Time10 mins
Cook Time8 mins
Chill Time2 hrs
Total Time2 hrs 18 mins
Servings: 12 (about ½ cup each; recipe makes about 6 cups total)
Calories: 135kcal
Author: Michelle / Now Cook This!

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

  • 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.
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