Classic Creamy Pea Salad

A delicious old-fashioned pea salad made with sweet green peas, cheddar cheese, red onion, crispy bacon, and a rich, tangy dressing. Perfect for BBQs, potlucks, picnics, and family dinners!
Ingredients
For the Salad
– 4 cups frozen green peas, thawed
– 1 cup shredded cheddar cheese
– ½ cup red onion, finely diced
– ½ cup crispy bacon, crumbled
– 2 hard-boiled eggs, chopped (optional)
– ¼ cup diced celery
For the Creamy Dressing
– ½ cup mayonnaise
– ¼ cup sour cream
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon sugar
– ½ teaspoon garlic powder
– Salt and black pepper to taste
Instructions
1. Thaw the frozen peas and drain thoroughly. Pat dry with paper towels.
2. Cook bacon in a skillet until crispy. Drain and crumble.
3. Chop the red onion, celery, and hard-boiled eggs.
4. In a small bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper.
5. Place peas, cheddar cheese, red onion, celery, and eggs in a large mixing bowl.
6. Pour the dressing over the salad and gently mix until everything is coated.
7. Fold in most of the crispy bacon.
8. Cover and refrigerate for at least 1 hour.
9. Garnish with remaining bacon and extra cheddar before serving.
Preparation Information
– Prep time: 15 minutes
– Cook time: 10 minutes
– Chilling time: 1 hour
– Total time: 1 hour 25 minutes
– Servings: 6–8
– Difficulty: Easy
Estimated Nutrition Information
Per serving, based on 8 servings.
Nutrient Amount
Calories 225 kcal
Protein 10 g
Carbohydrates 13 g
Fat 15 g
Fiber 4 g
Sugar 5 g

Nutrition values are estimates and depend on the ingredients used.
Nut & Allergy Information
– Green peas: Provide plant-based protein, fiber, and vitamins.
– Cheddar cheese: Provides calcium and protein.
– Eggs: Add protein, choline, and vitamin B12.
– Bacon: Adds savory flavor and crunch.
– Nuts: No nuts are required in this recipe.
– Allergens: Contains dairy and eggs. Check mayonnaise and mustard labels for additional allergens.
– Nut-free: Naturally nut-free when prepared with ingredients that have no nut cross-contact.
Storage Instructions
– Refrigerate in an airtight container for up to 3 days.
– Keep chilled until ready to serve.
– Add a little mayonnaise or sour cream if the salad becomes dry.
– Do not leave at room temperature for more than 2 hours.
– Freezing is not recommended.
Frequently Asked Questions (Q&A)
Q1: Can I use canned peas?

Yes! Drain them very well and gently pat dry before mixing.

Q2: Can I make pea salad ahead of time?

Absolutely! Prepare it up to 24 hours ahead and refrigerate. Add crispy bacon just before serving.

Q3: Can I make it without bacon?

Yes! Simply leave it out or replace it with roasted sunflower seeds for crunch.

Q4: Can I use Greek yogurt instead of mayonnaise?

Yes! Replace some or all of the mayonnaise with plain Greek yogurt for a lighter dressing.

Q5: Why is my pea salad watery?

The peas may contain excess moisture. Drain and dry them thoroughly before adding the dressing.

Q6: What cheese works best?

Sharp cheddar is the traditional favorite, but Colby Jack and Monterey Jack are also delicious.

Q7: Can I add other vegetables?

Yes! Diced bell peppers, celery, cucumbers, and green onions are great additions.

Q8: Is classic pea salad low-carb?

It is relatively moderate in carbohydrates, but green peas naturally contain carbs, so it is not strictly keto-friendly.

Enjoy this creamy, cheesy, crunchy classic pea salad! 💚