Classic Pea Salad With Bacon Recipe

There's something incredibly nostalgic about a bowl of Classic Pea Salad with Bacon—that creamy, crunchy, smoky goodness transports me straight to family potlucks and summer cookouts. The combination of sweet green peas, crispy bacon, and sharp cheddar cheese all tossed in a tangy, creamy dressing is a flavor-packed side dish that never goes out of style.

I first discovered this gem of a recipe at a church picnic, and I was immediately hooked. It’s now one of my go-to dishes for gatherings because it checks all the boxes: fast, easy, budget-friendly, and always a crowd-pleaser.

Whether you're looking for a make-ahead side for your next BBQ or just need a quick, satisfying lunch option, this Classic Pea Salad with Bacon fits the bill beautifully.

Why You’ll Love This Classic Pea Salad With Bacon

It’s easy to fall head over heels for this salad once you give it a try. It might seem simple at first glance, but each bite is loaded with texture and bold flavor, making it a standout on any table.

First off, it’s ridiculously easy to throw together. You don’t need to cook much—just crisp up some bacon and mix everything in a bowl. With frozen peas as the star, there's no chopping or blanching required. Perfect for busy days or when you're short on time.

It’s also incredibly affordable. With just a handful of pantry and fridge staples—frozen peas, mayonnaise, bacon, cheese, and red onion—you can feed a small crowd without breaking the bank.

The flavor combination is addictive. The sweetness of the peas, the saltiness of the bacon, and the creamy tang of the dressing all play off each other beautifully. It’s one of those dishes where you keep going back for just one more bite.

And let’s not forget how versatile it is. You can serve it chilled or at room temperature, bring it to a picnic, pair it with grilled meats, or just enjoy it as a light lunch. It also holds up well in the fridge, making it a perfect make-ahead option.

With all those benefits rolled into one delicious bowl, this Classic Pea Salad with Bacon is about to become a staple in your rotation.

Ingredients Notes

This salad keeps things simple, but every ingredient plays an important role. The key is using fresh, quality components for the best flavor and texture.

Frozen peas are the heart of this dish. Don’t worry—there’s no need to cook them! Just thaw and drain well. They retain a slight bite that’s perfect in contrast with the creamy dressing. Fresh peas can be used if you have them, but frozen actually work best in terms of convenience and consistency.

Bacon brings a savory, smoky crunch that’s absolutely essential. Cook it until crispy, then crumble it into bite-sized pieces. I recommend frying it in a pan rather than microwaving so you can control the texture better. You can also use thick-cut bacon for extra chewiness or turkey bacon if you’re looking for a leaner option.

Sharp cheddar cheese adds a creamy, tangy kick that balances the sweetness of the peas. Cut it into small cubes rather than shredding—it gives the salad nice pockets of flavor in every bite. A good aged cheddar makes a big difference here.

Red onion gives the dish just enough bite and color. Dice it finely so it blends into the salad without overpowering the other flavors. If raw onion is too sharp for your taste, you can soak it in a bit of cold water before adding it in to mellow it out.

For the dressing, a mix of mayonnaise, sour cream, apple cider vinegar, a touch of sugar, and salt and pepper creates a creamy, tangy binder that brings everything together. If you’re not a fan of mayo, Greek yogurt can be subbed in for a lighter version.

You won’t need much in the way of equipment—just a sharp knife, a skillet for the bacon, and a large mixing bowl. A rubber spatula helps fold everything together gently without breaking the peas.

How To Make This Classic Pea Salad With Bacon

Putting this dish together is a breeze, and it comes together in just about 15 minutes of hands-on time. Here’s how to do it step by step.

Start by thawing your frozen peas. The easiest way is to place them in a colander and run them under cold water for a few minutes. Once they’re no longer icy, let them sit in the colander to drain completely—excess water can water down your dressing, so it’s important to get them as dry as possible.

Next, cook your bacon until it’s crispy. I usually fry mine in a skillet over medium heat, turning as needed. Once cooked, transfer the bacon to a paper towel-lined plate and let it cool. Then crumble it into bite-sized pieces. You can do this part ahead and store the bacon in the fridge until you're ready to assemble the salad.

While the bacon cools, chop your red onion and cube your cheddar cheese. Try to keep the cubes small—about ¼ inch—so they mix evenly throughout the salad.

Now for the dressing. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, a pinch of sugar, and some salt and pepper. Taste and adjust—some like it a bit tangier, others a bit sweeter. This dressing should be thick and luscious, coating the peas without drowning them.

Finally, combine everything in a large bowl: peas, bacon, cheese, and onion. Pour the dressing over the top and gently fold until everything is evenly coated. Don’t overmix or the peas can get mushy.

This salad is best if you chill it for at least an hour before serving. It gives the flavors a chance to meld and makes the whole dish even more refreshing.

Storage Options

One of the best things about Classic Pea Salad with Bacon is how well it keeps. You can easily make it a day in advance, and it only gets better with time.

Store any leftovers in an airtight container in the refrigerator. It’ll stay fresh for up to 3-4 days, although the bacon may soften a bit over time. If that bothers you, you can keep the bacon separate and stir it in just before serving.

If you want to prep the salad in advance but keep it ultra-fresh, try storing the dressing separately and mixing it in just before serving. This keeps the peas crisp and the cheese from getting too soft.

Freezing isn’t recommended for this dish—the texture of the peas and the dairy-based dressing doesn’t hold up well once thawed.

To reheat, you really don’t need to! This salad is meant to be served cold or at room temperature. If it’s been in the fridge, just let it sit out for 15–20 minutes before serving for the best flavor and texture.

Variations and Substitutions

This recipe is a classic for a reason, but there’s plenty of room to get creative if you want to switch things up.

If you’re looking to make it a little lighter, swap the mayonnaise and sour cream for Greek yogurt. You’ll still get that creamy texture with fewer calories and a bit more tang.

For a vegetarian version, simply leave out the bacon. You can add a handful of toasted sunflower seeds or chopped smoked almonds instead for crunch and flavor.

Want to jazz it up with more veggies? Diced bell peppers, chopped celery, or shredded carrots all work beautifully and add color and crunch.

To make it spicy, stir in a pinch of cayenne pepper or a splash of hot sauce into the dressing. Or, toss in some diced jalapeños if you're feeling bold.

For a sweeter twist, you can add a handful of diced sweet pickles or raisins—an old-school variation that adds a surprising layer of flavor.

Don’t be afraid to experiment! This salad is endlessly adaptable, and once you make it your own, it just might become a staple in your kitchen too.

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