Here’s a classic creamy bacon pea salad—the kind you’ll see at barbecues and potlucks. It’s quick, rich, and hits that sweet-salty-creamy combo perfectly.
Ingredients
- 3 cups green peas (frozen, thawed)
- 6–8 slices bacon (cooked crispy and crumbled)
- ½ cup red onion (finely chopped)
- 1 cup shredded cheddar cheese
Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp apple cider vinegar (or lemon juice)
- 1–2 tsp sugar (optional, for balance)
- Salt & black pepper to taste
Instructions
1. Prep the peas
If using frozen peas, thaw them and pat dry—this keeps the salad from getting watery.
2. Cook the bacon
Fry until crispy, then crumble into bite-sized pieces.
3. Make the dressing
In a bowl, whisk together mayonnaise, sour cream, vinegar, sugar (if using), salt, and pepper.
4. Combine everything
In a large bowl, mix peas, bacon, red onion, and cheddar cheese. Pour the dressing over and toss until evenly coated.
5. Chill
Refrigerate for at least 1 hour before serving—this helps the flavors come together.
Tips for best flavor
- Use sharp cheddar for a stronger taste.
- Don’t overdress—start with most of the dressing, then add more if needed.
- Add bacon just before serving if you want it extra crispy.
Easy variations
- Add diced hard-boiled eggs for extra protein
- Toss in sunflower seeds for crunch
- Swap cheddar for cubes of Colby or Monterey Jack
This is one of those dishes that actually tastes better after sitting a bit, so it’s perfect for making ahead. If you want, I can give you a lighter version or a tangier Southern-style twist.