Bacon Pea Salad

Bacon Pea Salad

Bacon pea salad is the classic potluck side dish that disappears faster than any other item on the table. This creamy, crunchy, smoky salad combines sweet green peas, crispy bacon bits, sharp cheddar cheese, and red onion, all bound together in a tangy, creamy dressing. It comes together in fifteen minutes with no cooking required, making it the perfect last-minute addition to barbecues, holiday dinners, and weeknight dinners alike. One bite, and you will understand why this retro salad has never gone out of style.

Why This Bacon Pea Salad Recipe Works

The genius of bacon pea salad is the balance of flavors and textures. Sweet peas provide pops of sweetness and a tender bite. Crispy bacon adds smoky saltiness and crunch. Sharp cheddar contributes creamy, tangy richness. Red onion delivers a sharp, pungent contrast. The dressing, a simple mixture of mayonnaise and sour cream, is lightened with a splash of apple cider vinegar that cuts through the richness. Using frozen peas that have been thawed but not cooked preserves their bright color, sweet flavor, and firm texture. Overcooked or canned peas become mushy and dull.

Ingredients

• 4 cups frozen sweet peas, thawed

• 8 slices bacon, cooked crisp and crumbled

• 1 cup sharp cheddar cheese, cut into small cubes

• 1/4 cup red onion, finely diced

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tablespoon apple cider vinegar

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Step-by-Step Instructions

Step 1: Prepare the Peas

Place the frozen peas in a colander and rinse with cool water until thawed. Shake off excess water and spread on paper towels to drain completely. Excess water will thin the dressing and make the salad watery.

Step 2: Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy, approximately eight to ten minutes. Transfer to a paper towel-lined plate to cool, then crumble or chop into small pieces.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.

Step 4: Combine the Salad

In a large bowl, combine the thawed peas, crumbled bacon, cubed cheddar cheese, and diced red onion. Pour the dressing over the top.

Step 5: Toss and Chill

Toss everything gently until the peas and other ingredients are evenly coated with dressing. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour before serving. Chilling allows the flavors to meld and the dressing to thicken slightly.

Step 6: Serve

Stir the bacon pea salad before serving, as the dressing may have settled. Garnish with additional crumbled bacon or a sprinkle of fresh parsley if desired. Serve cold or at cool room temperature.

Variations and Tips

Add one cup of small pasta shells or bowties for a heartier pea pasta salad. Substitute frozen corn for half the peas for a pea and corn salad. Use turkey bacon for a lighter version, though the texture will be less crispy. Add one tablespoon of fresh dill or mint for an herbal note. Replace cheddar with feta or goat cheese for a tangier flavor. This salad keeps well in the refrigerator for up to three days. The bacon may lose some crispness, but the flavor remains excellent. Do not freeze, as the dressing will separate. For a dairy-free version, use vegan mayonnaise and omit the cheese and sour cream. Add one tablespoon of lemon juice for brightness. Serve alongside grilled burgers, fried chicken, or pulled pork sandwiches.