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Pea Salad

Pea salad is bright green peas folded into a creamy tangy dressing with crispy bacon crumbles, sharp cheddar cubes, and red onion. This southern-style version gets its best flavor after chilling so every bite tastes evenly coated.
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Prep Time 10 minutes
chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

4 cups frozen peas, thawed (do not cook)
  • 4 cup frozen peas, thawed (do not cook) Thaw completely and pat dry to remove excess moisture.
6 strips bacon, cooked and crumbled
  • 6 bacon, cooked and crumbled
1 cup sharp cheddar cheese, cubed small
  • 1 cup sharp cheddar cheese, cubed small
1/2 cup red onion, finely diced
  • 0.5 cup red onion, finely diced
1/2 cup mayonnaise
  • 0.5 cup mayonnaise
2 tablespoons sour cream
  • 2 tbsp sour cream
1 tablespoon apple cider vinegar
  • 1 tbsp apple cider vinegar
1 teaspoon sugar
  • 1 tsp sugar
Salt and black pepper to taste
  • 0.25 tsp salt and black pepper to taste Add to taste.

Equipment

  • 1 large bowl

Method
 

Prep the peas and combine
  1. Thaw the frozen peas completely and pat them dry with paper towels to remove excess moisture, leaving them bright green and not watery.
  2. Add peas, crumbled bacon, cheddar cubes, and finely diced red onion to a large bowl and toss briefly so the mix is evenly distributed.
Make the creamy tangy dressing
  1. Whisk mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth.
  2. Pour the dressing over the pea mixture and fold gently until everything is evenly coated, coating the peas without crushing them.
Chill and serve
  1. Cover and refrigerate for at least 1 hour so the flavors develop and the dressing thickens slightly.
  2. Stir and taste for seasoning, adjusting with more salt and black pepper if needed before serving.

Notes

For the best texture, pat thawed peas very dry—watery peas thin the dressing. Store covered in the refrigerator for 3 days; stir once before serving. Freezing is not recommended because peas and dairy dressing can break down. For a lighter option, replace half the mayonnaise with plain Greek yogurt to keep it creamy with less richness.