Pea Salad features crispy bacon, cubes of cheddar cheese, and a deliciously tangy dressing. Serve it at your next barbecue or potluck!
Not a fan of peas? Try a similar dish made with broccoli instead. It has a lot of similar ingredients, plus raisins for extra sweetness.
- Thaw the peas. If you toss them in frozen, you will end up with lots of liquid in the bottom of your bowl. Thaw them completely, drain, and pat dry with a paper towel.
- Boost the flavor. The ingredients in the dressing, especially the dill, really shine the longer they sit and develop. Mix them together the day before and refrigerate, if you can.
- Keep it chilled! Because the dressing contains both sour cream and mayonnaise, this dish needs to be refrigerated. For parties, place the bowl inside a larger bowl filled with ice so it stays cool and don’t leave it out for more than an hour or two.
- Add a garnish. Save a little bit of the peas, bacon, onion, and cheese to sprinkle over the top of the finished dish. Or, mix it all together and add some fresh dill as a finishing touch.
- Need a smaller amount? Easily halve the recipe or save the rest for later. Leftovers can be kept in the refrigerator in an airtight container for 3 to 4 days.
Best Ways To Cook Bacon
I personally love to cook bacon in the oven! It’s less messy and frees up my focus to work on other things, like prepping the ingredients for this green pea salad. Using an air fryer is another quick way to cook bacon.
Because this pea salad recipe calls for chopped bacon, you can dice the strips cold and cook them on the stove that way. Stir them occasionally so they crisp evenly, then drain once they are done!
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Pea Salad FAQ
Can I make green pea salad ahead of time?
You sure can! The entire dish can be assembled and chilled a few hours before you plan on serving.
Or, prep the ingredients and whisk together the dressing the day before. Store everything in the refrigerator in separate containers, then put it all together just before you eat!
What else can I add to a pea salad recipe?
Other popular additions include crispy veggies like bell peppers and shredded carrots or leftover ham in place of the bacon.
You can also slice up some hard boiled eggs and swap out the cheddar for your favorite variety of cheese.
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Perfect Pea Salad
- 2 10 ounce bags frozen peas, thawed and pat dry
- 1 pound applewood smoked bacon, cooked and chopped
- 6 ounces sharp cheddar cheese, cut into small cubes
- 1/4 red onion, diced
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 tablespoon granulated sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 3/4 teaspoon pepper
- 1 teaspoon dried dill
- In a large bowl, toss together peas, bacon, cheese, and onion until combined.
- Prepare the dressing by whisking together the sour cream, mayonnaise, sugar, white wine vinegar, lemon juice, salt, pepper, and dill. Taste the dressing and adjust seasonings.
- Add the dressing to the pea mixture and toss gently to combine.
- Serve! Salad can be prepared several hours in advance of serving and is best served chilled.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2022
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