I know you are going to fall in love with this easy bacon pea salad. It’s the most divine creamy, crunchy, and savory side dish anyone can ask for. Plus, it takes only a couple of minutes to throw together for your next social event.
When I am looking for an effortless make-ahead side, I consistently turn to this recipe. The sweetness of the peas pairs exquisitely with the smokiness of the bacon and the pungency of the cheddar. The home-made creamy dressing brings every element together beautifully.
To prepare this visually stunning salad you don’t have to cook the peas. Simply thaw them, cut your additional ingredients and combine all of them. It’s very low-stress and even better when chilled.
Why You Will Love This Recipe
- Quick prep in minutes with extremely limited cooking involved.
- The best combination of sweet, salty, and creamy flavors ever created.
- A great make-ahead side-dish for busy weekend events.
- Can be easily doubled when preparing food for a lot of people.
- Everyone loves this at potlucks and summer BBQs.
Ingredients You Need
All of the colors needed to create this lovely side dish come from only a few new, fresh ingredients. Preparing your bacon prior to making this salad also helps you assemble it quickly.
- Frozen green peas: These do not require any cooking, simply thaw them entirely and remove as much water as possible or else your salad becomes too watery.
- Bacon: Crispy crumbled bacon gives the perfect smoky flavor and salty crunch to provide some contrasting texture to the soft sweet peas.
- Cheddar cheese: Sharp cheddar cheese is shredded and provides a great counterpart to the smoky bacon and tangy dressing.
- Red onion: Finely chopped red onion provides a nice crunch and a mild savory taste.
- Creamy dressing base: A mixture of mayonnaise and sour cream creates a luscious texture.
- Simple seasonings: Apple cider vinegar, sugar, salt and black pepper help bring out the balance of the Dressing.
How to Make It
These are the basic steps to put together this tasty side-dish in just a few steps.
Crisp the Bacon
Cook your bacon in a pan over medium heat until it reaches perfectly browned and crispy. Take it off the stove and transfer to a paper towel lined plate to allow cooling, then break down into small pieces.
Prepare the Peas
Put your frozen peas that are now thawed in a large mixing bowl. Be certain to remove as much liquid as possible using a paper towel so that your dressing remains thick and creamy.
Mix the Dressing
Using a small bowl, whisk your mayonnaise, sour cream, apple cider vinegar, sugar, salt & black pepper. Continue whisking until your dressing is smooth throughout.
Combine the Salad
Pour the crumbled bacon, shredded cheddar cheese, and diced red onion into the large bowl with peas. Drizzle the creamy dressing over the salad and use a spatula to gently fold the salad until combined.
Chill and Serve
Use plastic wrap to cover your bowl and refrigerate for at least 30 min. Give it one last, gentle stir before you serve to ensure that your creamy dressing is evenly distributed.
Tips for Success
- Save about half of your crispy bacon to sprinkle on top of this salad just before serving.
- Make sure all the peas have been dried thoroughly before you mix; If there’s still some moisture left in the peas, the dressing won’t coat as thickly.
- Raw red onions can be overpowering; Soak them in ice-cold water for 5 minutes, drain and dice.
- Don’t over-mix the salad – The peas should remain intact and visually appealing.
- If after you’ve chilled your salad, it seems a bit too dry, simply add one additional spoonful of mayonnaise.
Storage Instructions
- Store: Leftover salad can be stored in an airtight container in the fridge for up to 4 days.
- Freeze: I do NOT recommend freezing this salad. The creamy dressing will break apart upon defrosting and the peas will become mushy.
- Reheat: Chill your salad to perfection in the fridge — that way you’ll enjoy it when it’s served straight from the fridge.
Serving Suggestions
- Serve with a fresh, grilled burger at your next summer BBQ!
- Pair with a classic glazed baked ham for a nostalgic holiday meal.
- Scoop this salad beside a delicious piece of flaky oven-roasted salmon for an easy dinner.
- Bring it in a big bowl to your next block party/picnic.
Easy Creamy Bacon Pea Salad
Equipment
- Large mixing bowl
- Skillet (for cooking bacon)
Ingredients
- 4 cups frozen green peas completely thawed and well drained
- 6 slices bacon cooked crisp and crumbled
- 1/2 cup sharp cheddar cheese SHREDDED
- 1/3 cup red onion FINELY DICED
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the bacon in a pan on low-medium (just about right) until crispy. Remove from pan to a paper towel lined plate. Let it cool fully then chop or tear into little bits.
- Place the thawed out and drained peas in a big bowl. If they still appear wet, use a paper towel to pat dry.
- In a small bowl, combine the mayonnaise, sour cream, apple cider vinegar, granulated sugar, salt, and ground black pepper; mix thoroughly until there are no lumps.
- Add the crumbled bacon, shredded cheddar cheese, and chopped red onion to the bowl with peas.
- Pour the creamy dressing over the pea mixture and gently toss everything until all of the ingredients have been equally coated.
- Cover and place in the refrigerator for at least 30 minutes so that the flavors can meld. Before you serve this cold salad, give it one good stir.
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