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Classic pea salad with cheddar cubes, crispy bacon, and red onion in a white bowl.
Linda

Classic Pea Salad

Classic Pea Salad is a creamy, crunchy potluck favorite made with sweet peas, crisp bacon, sharp cheddar, and a lightly tangy dressing. It is quick to prep, easy to make ahead, and tastes best after a short chill. With one simple trick—drying the peas well—you get a thick, scoopable salad that never turns watery.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 16 oz frozen sweet peas, thawed (do not use canned)
  • 6 slices thick-cut bacon, cooked crisp and chopped cool completely before mixing
  • 1 cup sharp cheddar cheese, cubed block cheese is best
  • 0.33 cup red onion, finely diced see notes to mellow onion if desired
Creamy Dressing
  • 0.5 cup real mayonnaise
  • 0.25 cup sour cream or plain Greek yogurt
  • 1 tbsp apple cider vinegar or fresh lemon juice
  • 1 tsp granulated sugar optional, adjust to taste
  • 0.5 tsp freshly cracked black pepper
  • Salt to taste add at the end, bacon and cheese are salty

Equipment

  • Large Mixing Bowl
  • Colander
  • Whisk
  • Sharp knife
  • Silicone Spatula

Method
 

  1. Thaw the Peas: Place the frozen peas in a colander and rinse under cool water until thawed.
  2. Dry Thoroughly: Spread the peas on paper towels or a clean kitchen towel and pat completely dry. This step prevents watery dressing and helps the salad stay thick and creamy.
  3. Prep Ingredients: Cook the bacon until very crisp, let it cool completely, then chop into crumbles. Finely dice the red onion and cube the cheddar into small, bite-size pieces.
  4. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, and black pepper until smooth.
  5. Combine: In a large mixing bowl, add the dried peas, cheddar cubes, diced onion, and most of the bacon crumbles (save a little for topping).
  6. Fold: Pour the dressing over the salad mixture and use a spatula to fold gently until everything is evenly coated. Avoid over-mixing so the peas stay intact.
  7. Chill: Cover and refrigerate for at least 1 hour so the flavors meld and the dressing thickens slightly.
  8. Serve: Stir gently, taste and add salt if needed, then garnish with the remaining bacon crumbles before serving chilled.

Notes

  • Tame the Onion: If raw red onion tastes too sharp, soak the diced onion in ice water for 10 minutes, then drain and pat dry before adding.
  • Keep It Thick: Pat the peas very dry after thawing. Extra moisture is the main reason pea salad turns watery.
  • Make Ahead: Mix everything except bacon up to 24 hours ahead. Add bacon right before serving for the best crunch.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze.
  • Bacon Tip: Let bacon cool completely before mixing so it stays crisp and does not soften the dressing.