Pea Salad Recipe
This classic pea salad is a refreshing and creamy side dish, perfect for potlucks, BBQs, or holiday gatherings. Made with sweet peas, crispy bacon, cheddar cheese, and a creamy dressing, it’s a flavorful and easy-to-make dish that pairs well with grilled meats or sandwiches.
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Mixing spoon
- Cutting board
- Knife
Ingredients
- For the Salad:
- 4 cups frozen sweet peas thawed
- 6 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup red onion finely chopped
- ½ cup celery diced (optional)
- For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Peas – Thaw the frozen peas by rinsing them under cold water in a colander. Drain well and pat dry with a paper towel.
- Make the Dressing – In a small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and black pepper until smooth.
- Assemble the Salad – In a large mixing bowl, combine the peas, crumbled bacon, shredded cheddar cheese, chopped red onion, and celery.
- Mix It Up – Pour the dressing over the salad ingredients and gently toss everything together until evenly coated.
- Chill & Serve – Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled.
Notes
Make-Ahead: This salad tastes even better when made a few hours in advance, allowing the flavors to develop.
Substitutions: You can swap sour cream with Greek yogurt for a tangier taste or use turkey bacon for a lighter option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitutions: You can swap sour cream with Greek yogurt for a tangier taste or use turkey bacon for a lighter option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.