Classic Pea Salad With Bacon Recipe

There's something deeply nostalgic about the cool, creamy crunch of a Classic Pea Salad With Bacon. With bursts of sweetness from peas, salty bites of crispy bacon, and the comforting tang of a creamy dressing, this side dish brings backyard BBQ vibes any time of year.

this Recipe

I first tasted this salad at a family reunion potluck, tucked between potato salad and deviled eggs on a folding table. It was love at first bite—and now it’s a must-make for every holiday, picnic, or lazy Sunday lunch.

The beauty of this dish lies in its simplicity: a few humble ingredients, minimal prep time, and a flavor payoff that’s out of this world. Whether you're feeding a crowd or just want something crave-worthy and quick, this salad checks all the boxes.

Let’s dive into why this recipe deserves a spot in your regular rotation.

Why You’ll Love This Classic Pea Salad With Bacon

Get ready to fall for a side dish that’s as easy as it is satisfying. This Classic Pea Salad is a retro favorite that’s been updated just enough to keep things fresh without losing its charm.

First, let’s talk time-saving. You can have this salad mixed, chilled, and on the table in under 20 minutes. It’s the kind of make-ahead magic that frees you up to focus on the main course—or kick back and enjoy the sunshine.

It’s also budget-friendly, relying on freezer and pantry staples you probably already have on hand. Frozen peas, a few strips of bacon, mayo, and cheese go a long way in creating big flavor without a big grocery bill.

And don’t let the simplicity fool you—this dish is packed with texture and flavor. You’ve got creamy dressing, crisp veggies, smoky bacon, and just a hint of sharp cheddar. It’s the kind of balance that keeps you coming back for just one more spoonful.

Lastly, this salad is wonderfully versatile. Whether you're serving it with grilled meats, sandwiches, or fried chicken, it fits in anywhere. You can even dress it up or down depending on the occasion.

Let’s take a closer look at the ingredients that make it all come together.

Ingredients Notes

The magic of this Classic Pea Salad With Bacon lies in how a handful of simple ingredients combine into something truly crave-worthy. Each element plays a unique role, from flavor to texture to visual appeal.

Frozen green peas are the star of the show here. Make sure to use sweet green peas, not canned, for the freshest flavor and firm texture. Let them thaw completely and pat them dry with paper towels to keep the salad from getting watery.

Crispy bacon adds that irresistible salty crunch. I recommend cooking it fresh and crumbling it once cooled, but in a pinch, you can use store-bought bacon bits. Just note that real bacon gives the dish a much deeper, smoky flavor that truly makes a difference.

Sharp cheddar cheese brings a rich, savory edge to the sweetness of the peas. I prefer to cube it rather than shred it, so you get nice pops of cheese in every bite. A good quality aged cheddar really elevates the whole dish.

Red onion gives the salad a little zip and color. Slice it thinly or finely dice it, depending on how much of a bite you like. If raw onion is too strong for your taste, soak the slices in cold water for 10 minutes to mellow them out.

To tie everything together, the creamy dressing combines mayonnaise, sour cream, a dash of vinegar, and a sprinkle of sugar. This simple blend hits every note—tangy, creamy, and just slightly sweet.

No fancy tools required here—just a sharp knife, a skillet for bacon, and a mixing bowl. That’s it!

How To Make This Classic Pea Salad With Bacon

Making this Classic Pea Salad is wonderfully straightforward. You’ll be amazed at how quickly it all comes together with very little effort.

Start by thawing your frozen peas. The easiest way is to place them in a colander under cold running water for a few minutes. Once thawed, spread them out on a clean kitchen towel or paper towels and pat them dry. This step is key—excess moisture will water down the dressing.

Next, cook your bacon until it’s crispy and golden. Lay it on a paper towel-lined plate to drain the grease, then crumble it into bite-sized pieces once cool. You want those crunchy bits evenly scattered throughout the salad.

While the bacon cools, prep the rest of your ingredients. Cube the cheddar cheese into small chunks, and dice or thinly slice the red onion. Gather everything in a large mixing bowl.

In a separate small bowl, whisk together the dressing: mayonnaise, sour cream, a splash of apple cider vinegar, and a teaspoon or two of sugar. Taste and adjust as needed—the sugar should balance the tang without making it overly sweet.

Pour the dressing over the pea mixture and stir gently to combine. Be careful not to overmix; you want everything coated, not mashed.

Once everything is mixed, cover the bowl and chill it for at least 1 hour. This gives the flavors time to meld and the salad to firm up a bit.

From start to finish, you’re looking at about 20 minutes of active prep time. After chilling, the result is a creamy, crisp, flavor-packed side that’s always a hit.

Storage Options

One of the best things about this pea salad is how well it keeps. It’s a great make-ahead option and perfect for leftovers.

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve after a day, making it a great next-day lunch option.

If you're preparing it ahead of time for a gathering, you can mix everything except the bacon, then stir the bacon in just before serving to keep it crisp.

This salad does not freeze well, as the creamy dressing tends to separate and the peas lose their texture. Stick to fresh storage for best results.

To re-serve, give the salad a quick stir. If it seems a little dry after sitting, add a spoonful of mayo or sour cream to loosen it up again.

Variations and Substitutions

One of the joys of this salad is how customizable it is. You can tweak it based on what you have on hand or what flavors you’re craving.

If you’re looking to lighten it up, swap the sour cream for plain Greek yogurt and use a light mayo. You’ll still get that creamy texture with a little less richness.

Want to go vegetarian? Just leave out the bacon or replace it with crispy roasted chickpeas or a dash of smoked paprika for that smoky flavor.

Add-ins are welcome too. Chopped boiled eggs, diced celery, or even shredded carrots bring extra crunch and color. A few teaspoons of Dijon mustard in the dressing can also add a nice tangy depth.

You can even switch up the cheese—try pepper jack for a spicy kick or feta for a briny twist.

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