This Bacon Pea salad is a simple side dish filled with sweet peas, smoky bacon, cheddar cheese, and red onion in quick creamy dressing.
Ingredients Tips For Pea Salad
This easy pea salad is a great side dish for potlucks or holiday meals since it’s quick to prep and should be made ahead of time. We often serve it alongside our Easter ham or Thanksgiving dinner.
- Peas: You can use either fresh or frozen peas for this recipe. My preference is frozen as they’re sweet, tender, and don’t require cooking. To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
- Bacon: Either cook and crumble bacon or use pre-cooked bacon or bacon bits. If using pre-cooked or bacon bits, I microwave them for a minutes or so to crisp them before adding.
- Cheese: I love sharp cheddar in this recipe, but any variety of cheese can be used.
- Onion: Green onion or sweet white onion can be used in place of red onion.
Dressing: Pea salad dressing is a simple mixture of mayonnaise, sour cream, vinegar, sugar, and seasoning.
Holly’s Tips
- No need to cook frozen peas for this pea salad – run them under cold water to thaw.
- Any frozen peas work, but tiny peas, sometimes called baby peas or baby sweet peas, contain more sugar and are preferred.
- The dressing in the recipe is quick and adds the best flavor; you can replace it with Ranch dressing or premade coleslaw dressing in a pinch.
- Chopped boiled eggs are a great addition.
- Store leftovers in an airtight container for up to 4 days. This pea salad does not freeze well.
More Veggie Salads
This classic pea salad is perfect on any potluck table. Here are more favorite quick salads.
Did you enjoy this Pea Salad? Leave a rating and a comment below!
The Best Bacon Pea Salad
Bacon Pea salad is a creamy, flavorful side made with sweet baby peas, cheddar cheese, bacon, and red onion.
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In a large bowl, whisk together mayonnaise, sour cream, sugar, and white vinegar. Season with salt and black pepper.
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Add peas, bacon, onion, and cheese to the bowl and gently stir to coat.
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Refrigerate at least 2 hours before serving. Season with additional salt & pepper to taste.
Peas: Frozen peas do not need cooking. Thaw them quickly by placing them in a colander and running cold water over them.
To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
To save on cleanup, whisk the dressing in the same bowl that you’ll be mixing the salad in.
Garnish with additional bacon and cheese if desired.
Leftover salad can be stored in the fridge for up to 4 days. Stir before serving.
Calories: 301 | Carbohydrates: 18g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 331mg | Potassium: 336mg | Fiber: 6g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 39mg | Calcium: 114mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad
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