A classic creamy pea salad made with sweet green peas, crispy bacon, sharp cheddar cheese, crunchy red onion, and a rich, tangy dressing. It’s an easy side dish for BBQs, picnics, potlucks, and family dinners.

Ingredients

4 cups frozen green peas, thawed and drained
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
½ cup red onion, finely diced
½ cup mayonnaise
¼ cup sour cream
1 teaspoon apple cider vinegar
1 teaspoon sugar (optional)
¼ teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon chopped parsley (optional)

Instructions

Prepare the peas: Thaw the frozen peas and drain any excess water. Keep them cold.
Cook the bacon: Fry the bacon until crispy, then drain on paper towels and crumble into small pieces.
Make the dressing: In a large bowl, mix mayonnaise, sour cream, apple cider vinegar, sugar if using, garlic powder, salt, and pepper.
Combine the ingredients: Add peas, cheddar cheese, and diced red onion. Gently stir until everything is coated in the dressing.
Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Finish and serve: Fold in the bacon just before serving to keep it crispy. Garnish with parsley if desired.

Nutrition information

Estimated per serving, based on 6 servings.

Calories

300–350

kcal

Protein

12–16 g

Carbohydrates

17–22 g

Fat

21–27 g

Fiber

4–6 g

Sugar

5–8 g

Nutrition varies depending on the bacon, cheese, and dressing brands used.

Nut information and allergy notes

Nuts: No nuts are included in the standard recipe.
Peanuts and tree nuts: Not required.
Dairy: Cheddar cheese and sour cream contain dairy.
Eggs: Regular mayonnaise commonly contains eggs.
Gluten: The basic ingredients are naturally gluten-free, but check bacon and dressing labels.
Soy: Some mayonnaise and bacon products may contain soy-derived ingredients.
Vegetarian option: Omit the bacon and use vegetarian-friendly cheese.
Lighter option: Replace some mayonnaise with plain Greek yogurt.

For severe allergies, check ingredient labels and prevent cross-contact during preparation.

Tips for the best pea salad

Use thawed peas rather than warm peas to keep the salad fresh and firm.
Drain the peas thoroughly so the dressing stays creamy.
Use freshly shredded cheddar for the best texture.
Add bacon just before serving for extra crunch.
Refrigerate for 30–60 minutes before serving for better flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days.
Keep refrigerated at 4°C (40°F) or below.
Do not leave the salad at room temperature for more than 2 hours.
Freezing is not recommended because the creamy dressing may separate.

Questions and Answers (Q&A)

Q1: Can I use canned peas?

Yes, but drain them very well. They are softer than frozen peas, so mix gently to prevent them from breaking apart.

Q2: Do I need to cook frozen peas?

No. Thaw them in the refrigerator or under cool running water, then drain thoroughly.

Q3: Can I make pea salad ahead of time?

Yes! Prepare it a day ahead and refrigerate. Add the bacon just before serving for the best crunch.

Q4: Can I make it without bacon?

Absolutely. Leave it out or replace it with roasted chickpeas or a vegetarian bacon alternative.

Q5: How do I make the salad healthier?

Use light mayonnaise, replace some mayonnaise with Greek yogurt, and reduce the bacon and cheese if desired.

Q6: Is creamy pea salad keto-friendly?

Regular peas contain carbohydrates, so this recipe may not fit a strict keto diet. You can reduce the portion size if you are monitoring carbohydrates.

Q7: Why is my pea salad watery?

The peas may not have been drained sufficiently. Thaw and drain them well before mixing them with the dressing.

Q8: What goes well with creamy pea salad?

Serve it with grilled chicken, burgers, roasted meat, sandwiches, or other picnic and BBQ dishes.

Enjoy this Creamy Pea Salad — sweet peas, crispy bacon, cheddar cheese, and a tangy dressing in every bite! 🥓🧀