Here is my favorite green pea salad recipe, with crispy bacon, sharp cheddar cheese, tangy red onion, and a creamy dressing made with sour cream, mayo, and just a touch of vinegar.
This pea salad is perfect for potlucks and summer barbecues. I love making it the night before so all the flavors can blend together in the fridge. It’s one of those side dishes that disappears fast at family gatherings!
Why You’ll Love This Green Pea Salad
- Ready in minutes – This salad comes together in just 15-20 minutes, making it perfect for last-minute potlucks or when you need a quick side dish.
- Crowd-pleasing combination – The crispy bacon, creamy cheese, and sweet peas create a flavor combo that everyone loves, and it always disappears fast at gatherings.
- Simple ingredients – You probably have most of these pantry staples on hand already, so no special shopping trip required.
- Make-ahead friendly – This salad actually tastes better after sitting in the fridge for a bit, so you can prep it ahead and have one less thing to worry about on busy days.
- No cooking required – Besides crisping up the bacon, there’s no stove time needed, which keeps your kitchen cool during warm weather.
What Kind of Peas Should I Use?
For this salad, you can use either frozen or fresh peas, and both will turn out great. If you’re going with frozen peas, there’s no need to cook them – just thaw them out and drain any excess water before tossing them into your salad. Fresh peas from the pod are wonderful if you can get them at the farmer’s market, but let’s be honest, frozen peas are way more convenient and available year-round. Just make sure your peas are completely thawed and patted dry so they don’t water down your creamy dressing.
Options for Substitutions
This salad is easy to customize based on what you have in your kitchen:
- Bacon: Turkey bacon works great if you’re looking for a lighter option, or you can use diced ham for a similar smoky flavor. Vegetarians can skip the meat entirely or add some smoked paprika to the dressing for that smoky taste.
- Cheddar cheese: Feel free to swap cheddar with other cheeses like Colby, Monterey Jack, or even crumbled feta for a tangier twist. Just stick with something that has good flavor since the cheese is a key ingredient here.
- Sour cream: Greek yogurt makes a great substitute for sour cream and adds extra protein. Use the same amount and you won’t notice much difference in taste.
- Mayonnaise: You can use all sour cream or Greek yogurt instead of mayo if you prefer, though the texture will be slightly thinner. Adjust with a bit more cheese to compensate.
- Red onion: Green onions or shallots work nicely if you don’t have red onion. They’ll give you a milder onion flavor that some folks actually prefer.
- White vinegar: Apple cider vinegar or rice vinegar can easily replace white vinegar in this recipe without any other changes needed.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with pea salad is skipping the chilling time, which means the flavors won’t blend together properly and you’ll end up with a bland, watery dish – give it the full 2 hours in the fridge for the best taste.
Another common error is using frozen peas straight from the freezer without thawing them first, as this will water down your dressing and make everything mushy once they defrost.
Make sure your bacon is completely cooled and crispy before adding it to the salad, otherwise the residual heat and grease will wilt everything and turn your fresh, crunchy salad into a limp mess.
Finally, don’t add all your cheese at once – save a little to sprinkle on top right before serving so it stays fresh and doesn’t get soggy from sitting in the dressing.
What to Serve With Green Pea Salad?
This green pea salad is perfect for summer cookouts and potlucks, so it pairs really well with grilled meats like burgers, hot dogs, or barbecue chicken. Since it’s already a hearty side dish with bacon and cheese, you can keep the rest of your meal simple – think grilled corn on the cob, baked beans, or some buttery dinner rolls. It also works great alongside other picnic favorites like potato salad or coleslaw if you’re feeding a crowd. For a lighter meal, serve it with a simple sandwich or wrap, and you’ve got yourself an easy lunch that hits the spot.
Storage Instructions
Store: This pea salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s a great make-ahead option for potlucks or meal prep. Just give it a good stir before serving since the dressing might settle a bit.
Make Ahead: You can prep this salad a day in advance, which actually helps the flavors meld together nicely. If you want the bacon to stay extra crispy, keep it separate and toss it in right before serving. The rest of the salad will be perfectly chilled and ready to go.
Serve: This salad is best served cold, straight from the fridge. If it’s been sitting out at a picnic or party for more than 2 hours, it’s safer to toss any leftovers since it has mayo and sour cream in the dressing.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 28-34 g
- Fat: 55-65 g
- Carbohydrates: 60-70 g
Ingredients
For the salad:
- 20 oz peas (I use Birds Eye sweet peas for the best texture)
- 5 slices bacon (cooked until very crispy and crumbled into 1/2-inch pieces)
- 1/3 cup cheddar
- 1/4 cup red onion (finely diced into 1/8-inch pieces to prevent overpowering the peas)
For the dressing:
- 4 tbsp sour cream (I like Daisy brand to keep it extra thick)
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1.5 tsp white vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp garlic powder
Step 1: Prepare the Components
- 5 slices bacon
- 1/4 cup red onion
- 1/3 cup cheddar
Cook the bacon slices in a skillet over medium-high heat until very crispy, about 8-10 minutes, turning occasionally.
Transfer to a paper towel-lined plate to cool, then crumble into 1/2-inch pieces.
While the bacon cooks, finely dice the red onion into 1/8-inch pieces—I keep the pieces small because red onion can easily overpower delicate peas, so precise sizing matters here.
Shred the cheddar cheese into bite-sized pieces.
Step 2: Build the Creamy Dressing
- 4 tbsp sour cream
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1.5 tsp white vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp garlic powder
In a large mixing bowl, whisk together the sour cream and mayonnaise until smooth and well combined.
Add the sugar, white vinegar, salt, pepper, and garlic powder, whisking until the dressing is fully blended and no streaks of the individual ingredients remain.
Taste the dressing and adjust seasonings if needed—this is the moment to refine the flavor before adding the delicate peas.
Step 3: Combine and Chill
- 20 oz peas
- crumbled bacon from Step 1
- diced red onion from Step 1
- shredded cheddar from Step 1
- creamy dressing from Step 2
Add the peas, crumbled bacon, diced red onion, and shredded cheddar to the bowl with the dressing.
Using a gentle folding motion with a spatula or large spoon, combine all ingredients until the peas are evenly coated—avoid overmixing, which can break down the peas and make the salad mushy.
I find that keeping my touch light preserves the fresh texture of the peas better than aggressive stirring.
Cover the bowl and refrigerate for at least 2 hours, which allows the flavors to meld and helps the salad chill thoroughly.
Step 4: Taste and Serve
Remove the salad from the refrigerator and give it a gentle stir.
Taste a spoonful and adjust the salt and pepper to your preference before serving—the flavors may have mellowed slightly during chilling.
Serve cold directly from the bowl or transfer to a serving dish.
Mouthwatering Green Pea Salad with Bacon and Cheese
Ingredients
For the salad::
- 20 oz peas (I use Birds Eye sweet peas for the best texture)
- 5 slices bacon (cooked until very crispy and crumbled into 1/2-inch pieces)
- 1/3 cup cheddar
- 1/4 cup red onion (finely diced into 1/8-inch pieces to prevent overpowering the peas)
For the dressing::
- 4 tbsp sour cream (I like Daisy brand to keep it extra thick)
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1.5 tsp white vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp garlic powder
Instructions
- Cook the bacon slices in a skillet over medium-high heat until very crispy, about 8-10 minutes, turning occasionally. Transfer to a paper towel-lined plate to cool, then crumble into 1/2-inch pieces. While the bacon cooks, finely dice the red onion into 1/8-inch pieces—I keep the pieces small because red onion can easily overpower delicate peas, so precise sizing matters here. Shred the cheddar cheese into bite-sized pieces.
- In a large mixing bowl, whisk together the sour cream and mayonnaise until smooth and well combined. Add the sugar, white vinegar, salt, pepper, and garlic powder, whisking until the dressing is fully blended and no streaks of the individual ingredients remain. Taste the dressing and adjust seasonings if needed—this is the moment to refine the flavor before adding the delicate peas.
- Add the peas, crumbled bacon, diced red onion, and shredded cheddar to the bowl with the dressing. Using a gentle folding motion with a spatula or large spoon, combine all ingredients until the peas are evenly coated—avoid overmixing, which can break down the peas and make the salad mushy. I find that keeping my touch light preserves the fresh texture of the peas better than aggressive stirring. Cover the bowl and refrigerate for at least 2 hours, which allows the flavors to meld and helps the salad chill thoroughly.
- Remove the salad from the refrigerator and give it a gentle stir. Taste a spoonful and adjust the salt and pepper to your preference before serving—the flavors may have mellowed slightly during chilling. Serve cold directly from the bowl or transfer to a serving dish.
