Here’s a classic, no-fuss Bacon Pea Salad — creamy, crunchy, savory, and sweet. It comes together in about 10 minutes and is perfect for potlucks, barbecues, or as a make-ahead side dish.
Classic Bacon Pea Salad
Serves: 6–8
Prep time: 10 minutes
Chill time: 1 hour (recommended)
Ingredients
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4 cups frozen peas, thawed (do not cook—simply rinse under cool water and drain well)
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8 slices bacon, cooked crispy and crumbled
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1/2 cup sharp cheddar cheese, cut into small cubes (about 1/4-inch)
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1/3 cup red onion, finely diced
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1/3 cup mayonnaise
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1/3 cup sour cream (or plain Greek yogurt for a tangier, lighter option)
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1 tablespoon apple cider vinegar (or white vinegar)
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1 teaspoon sugar (balances the vinegar and onion bite)
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Salt and black pepper, to taste
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Optional: 2 tablespoons fresh chives or parsley, chopped
Instructions
1. Prep the Peas
Place the frozen peas in a colander and run under cool water for 1–2 minutes until thawed but still cool and firm. Shake off all excess water, then pat dry with a clean kitchen towel. Soggy peas will thin the dressing.
2. Cook the Bacon
If you haven’t already, cook the bacon until extra crispy. Drain on paper towels, let cool, then crumble or chop into bite-sized bits. Reserve a small spoonful for garnish if you like.
3. Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, and a generous pinch of black pepper. Taste and add salt as needed—remember the bacon and cheese will bring salt, so go lightly at first.
4. Combine
Add the drained peas, crumbled bacon (all but the garnish), cheddar cubes, and diced red onion to the bowl. Fold everything together gently until evenly coated. If the salad seems thick, a splash of milk will loosen it.
5. Chill (Don’t Skip)
Cover and refrigerate for at least 1 hour, or up to 24 hours. This is non-negotiable for the flavor—the sweet peas mellow the sharp onion, and the dressing soaks into the cheese and bacon.
6. Finish and Serve
Give it a final stir, transfer to a serving bowl, and top with the reserved bacon and fresh chives or parsley.
Tips
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Don’t cook the peas. The crisp, sweet pop of thawed raw peas is the defining texture of this salad. Canned or cooked peas turn mushy and grey.
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Make it your own: Add chopped hard-boiled egg, diced celery for extra crunch, or swap cheddar for smoked gouda.
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Bacon shortcut: Good-quality real bacon bits from the grocery store work in a pinch—just watch the added sodium.
Would you like a lighter, no-mayo version using a vinaigrette instead, or are you firmly in the creamy salad camp?