Cut the bacon into bite-sized pieces (roughly 1/2-inch) and cook in a large skillet over medium-high heat, stirring occasionally, until the bacon is golden and crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and cool slightly. I like thick-cut bacon because it holds its texture better in the salad instead of becoming soggy.

While the bacon cooks, finely dice the onion into 1/4-inch pieces and shred the cheddar cheese directly from a block using a box grater (this gives better texture than pre-shredded cheese). Measure out the mayonnaise and have the salt, pepper, paprika, and sugar ready. This prep work ensures everything comes together smoothly without last-minute rushing.

In a large mixing bowl, combine the cooled crispy bacon from Step 1, the 2 pounds of peas (thawed if frozen), diced onion, shredded cheddar, and mayonnaise. Sprinkle the salt, pepper, paprika, and sugar over the mixture. Stir everything together gently but thoroughly until the mayonnaise is evenly distributed and all ingredients are well combined. I find that the sugar balances the richness of the mayo and bacon beautifully, so don't skip it.

Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and makes the salad more refreshing. Give it a quick stir before serving to redistribute any dressing that may have settled.