Pea Salad Recipe

There’s something timeless about a chilled pea salad. It’s the kind of dish you’d find at a family picnic, nestled between a platter of deviled eggs and a tray of baked beans. But despite its humble roots, this classic side dish holds a charm that’s hard to ignore.

I first made this pea salad after attending a summer barbecue where someone brought a version filled with cheddar, crispy bacon, and red onions. It disappeared within minutes, and I found myself wanting more. When I got home, I recreated it—with a few tweaks of my own—and it’s been a staple in my warm-weather menu ever since.

This is the kind of recipe that doesn’t need a special occasion. Whether it’s a cookout, potluck, or just a dinner that needs a vibrant, crunchy side, this pea salad delivers.

So if you’ve been looking for something easy, creamy, and irresistibly fresh, keep reading. This just might become your go-to side dish.

Why I Love This Recipe

Pea salad isn’t flashy—but that’s exactly what makes it so special.

At its core, this is a cold salad that brings together sweet peas, creamy dressing, sharp cheese, crispy bacon, and a few crunchy vegetables for balance. It checks all the boxes: sweet, salty, tangy, and rich, with that satisfying mix of textures that keeps you going back for bite after bite.

What makes this recipe stand out is the contrast. The natural sweetness of green peas plays against the saltiness of bacon. The creaminess of the dressing binds everything together, while red onions and celery add the crunch and slight bitterness that cut through the richness.

It’s also incredibly forgiving. You don’t need fancy techniques or hard-to-find ingredients. It comes together quickly and can be made ahead of time, making it perfect for gatherings. The flavors only improve as it sits in the fridge, allowing everything to mingle and mellow.

This pea salad is the definition of comfort food reimagined—still simple, but just elevated enough to impress.

Ingredients for Pea Salad

Let’s break down what you’ll need and why each ingredient matters.

Frozen Green Peas
The heart of the dish. Frozen peas are best for this recipe because they’re flash-frozen at peak ripeness. They’re sweet, crisp, and need only a short thaw to be salad-ready.

Bacon
For that crispy, savory crunch that makes each bite feel indulgent. You can use thick-cut bacon for a meatier chew or regular slices for crispier texture.

Red Onion
Adds a sharp, peppery bite that balances the creamy base. Soaking the sliced onion in cold water for 10 minutes helps mellow the intensity without losing the flavor.

Cheddar Cheese
Sharp cheddar is classic here. It brings richness and a tangy punch that contrasts beautifully with the sweet peas. Cubed cheese works better than shredded—it gives a more satisfying bite.

Celery
Totally optional, but adds a fresh, crunchy texture and subtle bitterness that rounds out the dish.

Sour Cream + Mayonnaise
The base of the dressing. Mayonnaise offers a rich, smooth consistency, while sour cream brings a touch of tang that keeps things from feeling too heavy.

Apple Cider Vinegar
Just a splash goes a long way in brightening up the dressing. It adds acidity and depth.

Dijon Mustard
Adds a mild sharpness and complexity to the creamy dressing.

Salt and Black Pepper
Essential to season the salad just right.

Sugar (optional)
Just a pinch helps bring out the natural sweetness of the peas and balances the acidity of the dressing.

How Much Time Will You Need?

This recipe is quick to pull together.

Most of your time will go into prepping the ingredients—browning the bacon, dicing the veggies, and mixing the dressing.

You can expect:

• Prep Time: 15-20 minutes
• Assembly Time: 5 minutes
• Chilling Time (optional but recommended): 30 minutes to 1 hour

So, in total, you’re looking at about 20-25 minutes of active work, and a little extra time if you want to chill it for peak flavor. That makes it an easy make-ahead option for busy hosts.

How to Make This Pea Salad

Step – 1: Cook the Bacon

Start by frying your bacon until it’s golden and crisp. Let it cool on a paper towel to drain off excess grease.

Once cooled, chop it into bite-sized pieces. This adds that perfect salty crunch throughout the salad.

Step – 2: Prep the Peas

Take your frozen peas out and run them under cold water in a colander. Let them drain well—excess water will dilute the dressing.

You don’t need to cook them. Just a good rinse and they’re ready to go. Let them sit while you prep everything else.

Step – 3: Chop and Soak the Onion

Dice the red onion finely. If you’re sensitive to raw onion, soak the pieces in ice water for about 10 minutes, then drain. It keeps the onion crisp while mellowing the bite.

Step – 4: Dice the Cheese and Celery

Cut your cheddar into small cubes—not too big, not too small. You want to taste it in each forkful.

Dice the celery if using. About one or two stalks will do, just enough for texture.

Step – 5: Mix the Dressing

In a medium bowl, combine:

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• A pinch of sugar (optional)
• Salt and pepper to taste

Stir until smooth and creamy. Taste and adjust as needed.

Step – 6: Combine Everything

In a large bowl, mix your thawed peas, chopped bacon, cubed cheese, red onion, and celery. Pour the dressing over the top and gently stir until everything is evenly coated.

Don’t mash the peas—use a light hand here.

Step – 7: Chill and Serve

Cover the salad and let it chill for at least 30 minutes. This step allows the flavors to develop and meld together beautifully.

When ready to serve, give it a gentle stir and taste again for seasoning.

Substitutions

This salad is versatile, and you can easily make it work with what you have or based on dietary needs.

Yogurt Instead of Sour Cream:
Plain Greek yogurt makes a great lighter alternative to sour cream. It adds tang and creaminess while cutting back on fat.

Turkey Bacon or Vegetarian Bacon:
For a lighter or meatless option, turkey bacon works great. Vegetarian bacon crumbles are a solid swap if you want to keep it fully vegetarian.

Shredded Cheese Instead of Cubed:
Cubed cheddar gives the best texture, but if you’re short on time or prefer something more integrated, shredded cheese will blend smoothly into the salad.

Fresh Peas Instead of Frozen:
If you’re lucky enough to have fresh peas, by all means use them. Just blanch briefly and shock them in ice water before using.

Add Herbs:
Fresh dill or chopped chives can bring a nice burst of flavor. Just be careful not to overpower the rest of the ingredients.

Best Side Dishes for Pea Salad

Pea salad is rich, creamy, and slightly sweet—so it pairs best with savory mains or zesty sides. Here are three dishes that complement it beautifully:

1. Grilled BBQ Chicken
The smoky, saucy chicken plays off the creamy salad like a dream.

2. Pulled Pork Sandwiches
Something about a pile of juicy pork and a scoop of chilled pea salad on the side just works—think Southern picnic vibes.

3. Cornbread or Corn Casserole
Soft, slightly sweet cornbread or a baked corn pudding adds comfort and contrast to the cold salad.

Serving and Presentation Tips

Presentation might not be the first thing you think of with a humble pea salad, but trust me—it makes a difference.

To start, always serve it chilled, ideally in a wide, shallow bowl that showcases the vivid green of the peas against the creamy dressing. A white ceramic or rustic wooden bowl helps highlight the colors beautifully.

If you’re making it for a gathering, consider garnishing the top with a few extra bacon crumbles, a sprinkle of paprika for color, and a bit of finely chopped chives or parsley. It adds that finishing touch that makes it look more polished and intentional.

For personal servings, you can even spoon it into small ramekins or glass jars for individual portions. Great for barbecues or buffet-style meals where everyone serves themselves.

Tips and Tricks to Make This Recipe Better

Hook: Want to make this the one dish everyone asks for after the party? A few simple tweaks turn it from “just a side” into a true standout.

Use Half-Thawed Peas
Instead of fully thawing the peas, use them when they’re just slightly icy. This keeps them crisp, and they’ll thaw fully by the time you serve the dish.

Make the Dressing Ahead
Mix the dressing a few hours—or even a day—ahead of time. It gives the flavors a chance to develop and makes the salad taste even better.

Add Crunch at the Last Minute
If you’re making this ahead, keep the bacon and celery separate until just before serving. This keeps them from getting soggy and maintains that signature texture.

Balance the Creaminess
Always taste the dressing before mixing. If it feels too heavy, lighten it with a splash of lemon juice or extra vinegar.

For a Twist, Add a Pop of Heat
A dash of hot sauce or a bit of finely diced jalapeño can add a surprising and welcome contrast to the sweet, creamy base.

Common Mistakes to Avoid

Skipping the Rinse on Frozen Peas
Don’t just dump frozen peas into your bowl. Rinse them under cold water and drain well to avoid excess moisture diluting the dressing.

Overmixing
Peas are delicate. Stir gently to avoid mashing them—this isn’t mashed pea salad!

Using Too Much Dressing
It’s tempting to drown the peas in creamy dressing, but it’s best to start with a smaller amount and add more if needed. The salad should be coated, not swimming.

Not Chilling Before Serving
Warm pea salad isn’t ideal. Letting it chill allows the flavors to meld and improves the texture.

Adding Bacon Too Early
If you stir bacon in too early, it’ll lose its crispness. Always add it right before serving or keep it aside until the last minute.

How to Store It

Pea salad stores beautifully when handled properly.

In the Fridge:
Store in an airtight container and keep refrigerated for up to 3 days. The flavor actually improves over time, though the texture may soften slightly after the second day.

Avoid Freezing:
This salad doesn’t freeze well—the dressing tends to separate and the peas lose their texture. Best to enjoy it fresh or within a few days.

Keep Bacon Separate (if possible):
If you’re making it in advance, store the bacon separately in a paper towel-lined container. Stir it in right before serving to preserve the crunch.

FAQ

1. Can I make this pea salad a day ahead?
Yes! In fact, it’s even better when made ahead. Just hold off on adding the bacon until right before serving.

2. Can I use canned peas instead of frozen?
You can, but it’s not recommended. Canned peas tend to be much softer and can make the salad mushy. Frozen peas hold their shape and taste fresher.

3. Is this salad served warm or cold?
Cold is the way to go. It’s refreshing, especially alongside hot grilled meats or other warm dishes.

4. Can I make this vegetarian?
Absolutely. Just skip the bacon or use a plant-based alternative. You can also add a few sunflower seeds or toasted almonds for crunch if you’d like to replace the texture bacon provides.

5. How can I lighten the dressing?
Swap part of the mayo or sour cream for Greek yogurt, or use low-fat versions. A splash of lemon juice or vinegar also helps brighten the flavor without needing more fat.

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