Sweet peas, salty bacon, and sharp cheddar cheese coated in a creamy, tangy dressing add up to an easy, tasty summer side dish. This bacon pea salad is a timeless favorite that is a great addition to any meal.
Pea Salad with Bacon
I have a thing for old-fashioned recipes. You know, the dishes found at every family gathering. The recipes that have been handed down from great-grandmas and aunts get me every time.
Pea salad ranks right up there with German Cucumber Salad when I think of the old-school classics. Sharing food and the stories and traditions that go along with them makes my heart happy.
I think that is why cookbooks that have stories along with the recipes are some of my favorites. I gave up on containing my cookbook collection long ago. I have no idea how many are in the house at this point. As far as collections go, it’s a pretty useful one.
Bacon Pea Salad
The combination of flavors and textures in this salad makes the ingredients a match made in heaven. The pea salad magic starts with a simple bag of frozen peas. Feel free to use fresh peas, if they’re available.
Frozen peas are flash-steamed before they’re frozen, so they’re already ready to eat. If you choose to use fresh peas, I recommend steaming them for a few minutes to soften the crunch slightly.
I do not recommend canned peas for this recipe. Period. The End. (No one in my family is a fan of canned peas, so it’s unlikely you’ll ever see a recipe here that calls for them.)
You can make this salad in less than 10 minutes. Thaw the frozen peas by placing them in a strainer and running cold water over them for a few minutes.
While the peas are thawing, slice the cheese into matchsticks. (The texture this provides is really great in the salad.) Yes, you can make this with shredded cheese if you prefer. But, please shred it yourself, and don’t be pre-shredded for this recipe. It’s well worth it.
The larger pieces of cheese combined with the round peas, diced red onions, and crumbled bacon create a flavorsome bite with the sweet vinegary dressing.
Recipe for Pea Salad with Bacon
To make this recipe you will need the following:
- frozen peas
- bacon
- sharp cheddar cheese
- red onion
- sour cream
- mayonnaise
- sugar
- white vinegar
- kosher salt
- freshly ground black pepper
The creamy tangy dressing is reminiscent of the dressings we love so much on the Cauliflower Broccoli Salad and the Cranberry Broccoli Salad.
While you can prepare this salad in mere minutes, allow a couple of hours for it to rest in the refrigerator before serving. This is a solid make-ahead option for potlucks and barbecues too, as it’s even better when made a day in advance.
Pea salad will keep nicely for up to 3 days when stored in an airtight container in the refrigerator. Stir before serving.
Easy Summer Salads
Tangy, garlicky vinaigrette dressing brings a zesty kick to this spinach tomato pasta salad. It’s a terrific meal on its own and it also makes a great side dish with grilled chicken or salmon.
If you’re a fan of pasta salads, then you’re likely to love this recipe for creamy macaroni salad made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions. This pasta salad along with Tuna Pasta Salad is perfect for any occasion, whether it’s a weeknight dinner, a family barbecue, or a summer picnic with friends.
Dill Pickle Potato Salad boasts plenty of tart pickles mixed with a creamy dressing to make this absolutely unforgettable. Bold and spicy flavors meet the refreshing crunch of fresh cucumbers in this endlessly snackable Spicy Asian Cucumber Salad.
Pea Salad with Bacon
Ingredients
- 16 ounces frozen peas thawed about 2½ cups
- 4 slices bacon cooked and crumbled
- ⅓ cup sharp cheddar cheese shredded or cut into tiny matchsticks
- ¼ cup red onion finely diced
Dressing Ingredients
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 teaspoons sugar
- 1 teaspoon white vinegar
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
Instructions
- In a large mixing bowl, whisk together the sour cream, mayonnaise, sugar, vinegar, salt, and pepper. Add the peas, bacon, onion, and cheese to the bowl with the dressing. Stir to coat.
- Refrigerate for at least an hour before serving, to allow the flavors to mingle. Taste and adjust the salt and pepper before serving.
- Refrigerate at least 2 hours before serving. Season with additional salt & pepper to taste.
Nutrition
Larry says
Looks like a must try Mary
April M Briggs says
Is it possible to substitute Greek yogurt or plain yogurt for the mayo? I’m just not a fan of mayo.
Mary says
You sure could, April. The flavor will change a bit, but if it is one that you prefer, I think you would be just fine.
Jack McDonald says
MADE it, Loved it! Thanks!
Mary says
I’m so glad you loved the recipe, Jack!