Introduction
Classic Pea Salad is a creamy, crunchy retro side dish that’s perfect for potlucks, barbecues, Easter, or weeknight dinners. This 10-minute, no-cook recipe combines sweet peas, sharp cheddar, crisp bacon, and red onion in a tangy-sweet mayonnaise dressing. Presented in a white ceramic bowl, optionally garnished with extra bacon crumbles and black pepper, this Pea Salad offers a colorful, appetizing aesthetic that elevates any table. This recipe is completely make-ahead friendly and actually tastes better after a few hours in the fridge.
Ingredients
For the Pea Salad:
- 4 cups frozen petite peas, thawed (or 1 lb bag)
- 8 slices of bacon, cooked crisp and crumbled
- ½ medium red onion, finely diced (about ¾ cup)
- 8 oz sharp cheddar cheese, cubed into small ¼-inch pieces
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp granulated sugar
- 1 tbsp apple cider vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper
For Serving:
- Optional: extra bacon, cracked black pepper, chopped fresh parsley
- Suggested Accompaniments: fried chicken, ham, grilled burgers
- Suggested Aesthetic: Serve in a white ceramic bowl
Step-by-Step Process
- Thaw Peas → Place frozen peas in a colander and run under cool water for 1–2 minutes until thawed. Drain well and pat gently with paper towels (excess water makes dressing runny).
- Cook Bacon → Cook bacon until crisp; crumble and set aside.
- Make Dressing → In a large bowl, whisk sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth and creamy.
- Combine → Add thawed peas, diced red onion, cubed cheddar, and most of the bacon to the dressing. Gently fold until everything is evenly coated.
- Chill → Cover and refrigerate at least 1 hour (or up to 24 hours) — the flavors get better as it sits.
- Serve → Transfer to a white ceramic bowl. Top with reserved bacon and a few grinds of black pepper.
Tips for Perfect Pea Salad
- Thaw peas under cool water — keeps them bright green and crisp
- Cube cheese small — better distribution in every bite
- Make it the day before — flavor improves dramatically
- Drain peas well — prevents watery salad
- Presented in a white ceramic bowl to show off the colors
Variations and Customization
- Healthier Version → Use Greek yogurt instead of mayo/sour cream + turkey bacon.
- Ranch Pea Salad → Add 1 packet ranch seasoning to dressing.
- Crunchy Version → Stir in ½ cup chopped water chestnuts or sliced almonds.
- Vegetarian → Omit bacon or use plant-based bacon.
- Sweet & Tangy → Add ¼ cup sweetened dried cranberries.
- Dill Pickle Pea Salad → Add ¼ cup chopped dill pickles + 1 tbsp pickle juice.
Storage and Serving Tips
- Store covered in fridge up to 4 days (it gets better each day!).
- Do not freeze — texture suffers.
- Serve chilled straight from the fridge.
- Pair with anything grilled or holiday ham.
Nutritional Information
Based on 10 servings:
- Calories: 290 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 480mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 12g
Note: Values with full-fat mayo and real bacon (lighter versions reduce calories).
Conclusion
This Classic Pea Salad is creamy, crunchy, sweet, salty perfection in every bite. It takes just 10 minutes to throw together, yet it tastes like you fussed all day. Its make-ahead nature and vibrant colors make it a perennial potluck superstar. One spoonful and you’ll understand why this retro recipe never goes out of style.
Classic Pea Salad Recipe: Creamy and Crunchy
Ingredients
- 4 cups thawed petite peas
- 8 slices bacon cooked & crumbled
- ½ red onion diced
- 8 oz sharp cheddar cubed
- ½ cup mayo + ½ cup sour cream
- 1 tbsp sugar + 1 tbsp vinegar
Instructions
- Thaw peas under cool water; drain well.
- Whisk dressing ingredients.
- Fold in peas, onion, cheese, and most of the bacon.
- Chill at least 1 hour.
- Top with reserved bacon and serve in a white ceramic bowl.
Notes
- Tastes better the next day!
- Store in fridge up to 4 days.
- Try the ranch or a healthier variation.
- Pair with ham or burgers.
