This green pea salad is one of those easy side dishes that never goes out of style.
Made with sweet peas, crispy bacon, cheddar cheese, and red onion tossed in a creamy dressing, it comes together in minutes and works for everything from casual dinners to holiday gatherings.
Whether served at a summer barbecue, potluck, or weeknight meal, this creamy pea salad delivers plenty of flavor with very little effort.
The mix of creamy, savory, salty, and slightly sweet flavors makes it a crowd-pleasing pea salad recipe that people come back for again and again.
For the next time you are wondering what to make with green peas, try our creamy green pea soup or buttered green peas.
The best part…
- Quick and easy: This easy pea salad takes only about 10 minutes to prepare.
- Perfect for gatherings: A great side dish for potlucks, cookouts, holidays, and family dinners.
- Make-ahead friendly: It tastes even better after chilling for a bit in the refrigerator.
- Simple ingredients: Everything is easy to find and budget-friendly.
Ingredients
- Frozen green beans: The star ingredient. Sweet green peas give this salad its fresh flavor and soft texture.
- Sour cream: Adds creaminess and a slight tang that balances the sweetness of the peas.
- Mayonnaise: Helps create the rich, creamy dressing that coats every bite.
- Sugar: A small amount adds balance to the tangy dressing.
- Apple cider vinegar: Brightens the flavors and gives this classic pea salad a fresh taste.
- Red onions: Adds crunch and a mild bite to balance the creamy dressing.
- Cheddar cheese: Adds crunch and a mild bite to balance the creamy dressing.
- Bacon: Crispy bacon brings smoky, savory flavor to this bacon pea salad.
- Salt and pepper: Simple seasonings that bring everything together.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make green pea salad with bacon
Make the dressing. In a large mixing bowl, stir together the sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth and creamy.
Add the thawed green peas, diced red onion, cubed cheddar cheese, and chopped bacon to the bowl.
Mix gently until all the ingredients are evenly coated in the dressing.
Serve immediately or refrigerate until ready to enjoy. Chilling the salad for about 30 minutes allows the flavors to blend together.
Substitutions & Variations
- Cheese options: Cubed cheddar is classic but sharp cheddar or Colby Jack both work beautifully and add their own flavor twist.
- Adjust the sweetness: If you prefer a slightly sweeter dressing, add a little extra sugar. If you like more tang, add a splash more apple cider vinegar.
- Bacon shortcut: Pre-cooked bacon crumbles save time and work just as well here. Just make sure they’re crispy.
- Add more crunch: Diced celery or sunflower seeds are great additions if you want extra texture in the salad.
- Make it lighter: Swap the mayo for plain Greek yogurt for a lighter dressing that still tastes creamy and tangy.
Serve with
Pea salad is a versatile side that works alongside almost any main dish. Serve it with grilled chicken, burgers, hot dogs, pulled pork, or BBQ ribs at a cookout.
It also pairs well with ham at holiday dinners, making it a popular choice for Easter and Christmas tables.
For a full spread, serve it alongside our chicken bacon ranch pasta salad and a simple green salad for a no-fuss, crowd-pleasing side dish lineup.
Storing leftovers
Store leftover pea salad in an airtight container in the refrigerator for up to 3 days.
Give it a good stir before serving again since the dressing can settle at the bottom.
If it looks a little thick after sitting, stir in a small spoonful of sour cream or mayo to freshen it up.
Helpful Tips
- Thaw the peas properly. Let them sit at room temperature for a few minutes or run them briefly under cool water and drain really well. Wet peas will water down the dressing and make the salad soggy.
- Fold, don’t stir hard. Peas are delicate. Folding gently keeps them whole and gives the salad a better texture.
- Chill before serving if you can. Even 30 minutes in the fridge makes a noticeable difference. The dressing soaks into everything and the flavors come together beautifully.
- Keep the bacon crispy. Cook it until it truly snaps before chopping. Soft bacon loses its texture once it hits the dressing.
- Make it ahead. This salad is a great make ahead dish. Prepare it a few hours before your event, cover it, and refrigerate until ready to serve.
FAQs
Yes, and it actually improves with time. Make it a few hours before serving and refrigerate it covered.
The dressing soaks into the peas and the flavors meld together for an even better result.
If you’re making it the night before, keep the bacon separate and stir it in right before serving so it stays crispy.
Fresh peas work but they need to be blanched first to soften them slightly. Frozen peas are actually the preferred choice for this recipe because they thaw quickly, hold their shape well, and have a consistent sweetness. Canned peas are not recommended as they tend to be too soft and mushy.
Pea salad keeps well in an airtight container for up to 3 days. Stir before serving and add a little extra dressing if needed to refresh the creaminess.
Absolutely. The salad is still delicious without bacon. You can leave it out entirely or add toasted sunflower seeds or chopped pecans for a different kind of crunch.
Plain Greek yogurt is the best substitute. It keeps the dressing creamy and adds a similar tang without the heaviness of mayo.
You can do a full swap or use half mayo and half Greek yogurt.
This usually happens when the peas aren’t drained well enough after thawing.
Make sure to let them drain thoroughly and pat them dry if needed before adding them to the dressing. Wet peas will release water into the salad as it sits.
This pea salad recipe is one of those dishes that looks simple but tastes like so much more. It’s sweet, creamy, savory, and fresh all at once, and it takes almost no time to put together.
Whether you’re bringing it to a cookout, setting it out for a holiday dinner, or just making a quick side for the week, it’s always a hit. Once you make it you’ll understand why it’s been a classic for so long.
Happy cooking!
Love it? Pin it! Remember to follow @DeliciouslyHomeCooked on Pinterest for more recipes!
❤️ We’d love to hear from you!
Thank you for visiting our virtual kitchen! If you found this recipe helpful, don’t forget to share this recipe with family and friends.
Got questions? Please leave a comment.
Love this recipe? Please leave a comment.
Tried this recipe? Oh yes! Please leave a comment and a star 🌟🌟🌟🌟🌟rating too!
Looking for more tried and tested Home-cooked recipes? Sign up for our Newsletter and Follow along on Facebook, Instagram, Pinterestand Tiktok!
Love videos? Subscribe to our YouTube channel.
Pea Salad Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife
- Mixing spoon or spatula
Ingredients
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ tablespoon sugar
- 2 teaspoons apple cider vinegar
- Salt and pepper (to taste)
- 4 cups frozen peas (thawed and well drained)
- ½ red onion diced
- 4 oz cheddar cheese (cubed)
- 4 slices bacon (cooked crispy and chopped)
Instructions
- Combine the sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl. Whisk or stir until the dressing is completely smooth with no lumps.
- Scatter the thawed peas, diced red onion, cubed cheddar, and chopped bacon into the bowl.
- Use a spatula to gently fold everything together until the peas and toppings are evenly coated. Work slowly so the peas stay whole.
- Taste and adjust seasoning if needed. Serve straight away or cover and refrigerate until ready. A short chill in the fridge brings the flavors together nicely.
Notes
- Drain the peas really well after thawing. Excess water will thin out the dressing and make the salad watery as it sits.
- Fold rather than stir. Peas bruise easily and break down if handled too roughly, which affects the texture of the whole salad.
- For make ahead prep, assemble the salad without the bacon and refrigerate. Stir in the bacon right before serving to keep it crunchy.
- Sharp cheddar or Colby Jack can be used in place of regular cheddar for a bolder flavor.
- A little extra sugar in the dressing brings out the natural sweetness of the peas if you prefer things on the sweeter side.
- Leftovers keep in the fridge for up to 3 days in a sealed container. Stir well before serving and add a small spoonful of sour cream or mayo if the dressing has thickened.
Nutrition
