When it comes to family gatherings, summer barbecues, and neighborhood potlucks, having a repertoire of fast, reliable, and crowd pleasing side dishes is absolutely essential. While pasta salads and potato salads are always welcome on the buffet table, there is a retro, nostalgic classic that deserves a permanent spot in your recipe box: Creamy Green Pea Salad with Bacon and Cheese.
This vibrant, crunchy, and savory salad is the ultimate combination of textures and flavors. It perfectly balances the natural, crisp sweetness of vibrant green peas with the smoky, salty crunch of cooked bacon and the rich bite of sharp cheddar cheese. All of these incredible ingredients are then folded together in a simple, tangy, and creamy dressing that takes mere minutes to whisk together.
Because it requires almost zero actual cooking, this salad is an absolute lifesaver on busy weeknights or hot summer afternoons when you want to keep your kitchen as cool as possible. It is the perfect savory counterpart to other quick, no bake side dishes like a refreshing Fresh Cucumber Strawberry Salad or a sweet, tropical Hawaiian Cheesecake Salad.
Why You Will Love This Retro Pea Salad
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Incredibly Fast to Make: If you already have your bacon cooked (or if you use high quality store bought real bacon bits), this entire salad comes together in less than 15 minutes. It is the ultimate last minute lifesaver.
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No Stovetop Required: Aside from crisping up the bacon, there is no boiling, baking, or roasting needed. You do not even need to cook the peas!
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The Perfect Flavor Balance: This dish hits every single craving. It is salty from the bacon, sweet from the peas and sugar, tangy from the dressing, and creamy from the cheese.
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Make Ahead Friendly: This is one of those rare salads that actually tastes better after it has had a chance to sit in the refrigerator for a few hours. The flavors meld together beautifully, making it the perfect dish to prep the night before a big party.
The Essential Ingredients
To build this classic, mouth watering side dish, you only need a handful of accessible, budget friendly ingredients.
For the Salad Base:
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Frozen Green Peas (16 oz): The star of the show! You want to use frozen peas that have been thawed, not canned peas. Canned peas are too soft and mushy for this salad, whereas thawed frozen peas retain a beautiful, crisp pop.
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Bacon (6 to 8 slices): Thick cut applewood smoked bacon works best. Cook it until it is shatteringly crisp, then crumble it into bite sized pieces.
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Sharp Cheddar Cheese (1 cup): While you can use shredded cheese, buying a block of cheddar and cutting it into small, bite sized cubes provides a much better texture and presentation.
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Red Onion (â…“ cup): Finely diced red onion adds a necessary sharp, savory bite that cuts through the rich dressing. If you find raw onions too pungent, soak the diced pieces in ice water for 5 minutes before adding them to the bowl!
For the Creamy Dressing:
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Mayonnaise (½ cup): The rich, creamy base of the traditional dressing.
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Sour Cream (¼ cup): Adds a wonderful tanginess that lightens up the heavy mayonnaise.
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Apple Cider Vinegar (1 tbsp): Provides a bright, acidic punch.
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Granulated Sugar (1 tbsp): Just a touch of sugar balances the acidity of the vinegar and enhances the natural sweetness of the green peas.
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Salt and Black Pepper: A generous pinch of freshly cracked black pepper is highly recommended!
Looking for a hearty, comforting main course to serve alongside this salad? It pairs beautifully with a rich, beefy Cattle Drive Casserole or a kid friendly Pizza Tot Casserole!
Step-by-Step Instructions
This recipe is essentially just a matter of tossing everything into a bowl! Here is how to achieve the perfect texture.
1. Thaw the Peas Properly The most crucial step in this recipe is preparing the peas. Do not cook or boil them! Simply place your frozen peas into a colander and run cold water over them for a few minutes until they are thawed. Alternatively, leave them in the fridge overnight. Once thawed, pat them completely dry with a paper towel. If the peas are wet, your creamy dressing will become watered down and soupy.
2. Whisk the Tangy Dressing In a small mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, granulated sugar, salt, and black pepper. Whisk the ingredients vigorously until the sugar is dissolved and the dressing is completely smooth and cohesive.
3. Assemble the Salad In a large, beautiful serving bowl, combine your completely dried green peas, the cubed sharp cheddar cheese, and the finely diced red onion. Pour the creamy dressing over the top of the vegetables and cheese. Use a silicone spatula or a large wooden spoon to gently fold everything together until all the ingredients are evenly coated in the dressing.
4. Add the Bacon Gently fold in your crispy, crumbled bacon right at the end. (If you are making this salad ahead of time, wait to fold the bacon in until right before you serve it so it retains its maximum crunch!)
5. Chill and Serve While you can absolutely serve this salad immediately, it benefits greatly from a little bit of resting time. Cover the bowl tightly with plastic wrap and let it chill in the refrigerator for at least 1 to 2 hours before serving.
Creamy Green Pea Salad with Bacon and Cheese
Ingredients
- 16 oz frozen green peas, thawed and patted dry
- 6-8 slices thick-cut bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, cut into small cubes
- 1/3 cup red onion, finely diced
- 1/2 cup mayonnaise for dressing
- 1/4 cup sour cream for dressing
- 1 tbsp apple cider vinegar for dressing
- 1 tbsp granulated sugar for dressing
- 1/2 tsp salt for dressing
- 1/2 tsp freshly cracked black pepper for dressing
Instructions
- Place the frozen peas in a colander and run cold water over them until completely thawed. Pat them very dry with a paper towel to remove excess moisture.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
- In a large serving bowl, combine the dried peas, cubed cheddar cheese, and diced red onion.
- Pour the dressing over the pea mixture and gently fold until evenly coated.
- Gently fold in the crumbled bacon. If making ahead, add the bacon just before serving to keep it crispy.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold.
Notes
Creative Customizations and Serving Ideas
This vintage recipe is highly adaptable. Here are a few ways to switch up the flavors:
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Lighten it Up: If you want a lighter dressing, you can substitute the sour cream for plain Greek yogurt, and reduce the mayonnaise slightly.
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Add More Crunch: Toss in a handful of chopped water chestnuts or toasted slivered almonds for an unexpected, satisfying crunch.
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Cheese Variations: While sharp cheddar is traditional, cubed pepper jack adds a fantastic spicy kick, and cubed mozzarella keeps things mild and creamy.
This Green Pea Salad with Bacon and Cheese is the ultimate versatile side dish. If you are serving a savory, diner style brunch, it makes a great pairing with a towering Ultimate Breakfast Grilled Cheese or a platter of Easy Hashbrown Sausage Bites. It also shines beautifully next to grilled burgers, smoked ribs, or a simple weeknight roast chicken!
Storage and Make Ahead Tips
To Make Ahead: As mentioned, this salad is perfect for prepping in advance! You can mix the peas, cheese, onions, and dressing together up to 24 hours before your event. Keep it tightly covered in the fridge. To ensure the best texture, keep your cooked bacon in a separate container and stir it in just before serving.
Storing Leftovers: Store any leftover pea salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as the dressing may settle at the bottom of the bowl. Because of the mayonnaise and sour cream base, this salad does not freeze well!