Classic Pea Salad With Bacon Recipe

There’s something so nostalgic about a chilled Classic Pea Salad With Bacon—that perfect balance of creamy, crunchy, smoky, and sweet. Every bite is a throwback to backyard barbecues, family picnics, and potlucks where the pea salad bowl was always scraped clean.

I remember my grandma making this dish every Easter. She’d mix it up in her favorite yellow Pyrex bowl, and the smell of crispy bacon would drift through the house, signaling that something good was coming. This easy salad has stood the test of time because it’s just that good—simple, satisfying, and full of flavor.

Whether you're planning a cookout or just want a cold side dish that comes together in minutes, this recipe is about to become your go-to. Let’s dive in!

Why You’ll Love This Classic Pea Salad With Bacon

Get ready to meet your new favorite make-ahead side dish. This Classic Pea Salad With Bacon checks all the boxes: it's creamy, crunchy, savory, and just the right touch of sweet.

First off, it's shockingly simple. With just a handful of ingredients—most of which you probably already have—this salad comes together in about 15 minutes. And since it’s best served cold, you can make it ahead of time and let the fridge do all the work.

It’s also incredibly budget-friendly. Frozen peas are inexpensive and available year-round, and you only need a few slices of bacon to pack in that smoky punch. A little goes a long way!

Did I mention it’s crowd-pleasing? Even folks who claim they don’t like peas tend to go back for seconds. The creamy dressing and crispy bacon work their magic, turning humble peas into something special.

Best of all, this dish is versatile. You can dress it up with cheese, swap in red onion for scallions, or keep it classic. It adapts to what you have and what you love.

If you’ve been looking for a reliable, nostalgic side dish that everyone will devour, you’re in the right place.

Ingredient Notes

The beauty of this salad lies in its simplicity. Each ingredient plays a specific role, creating a creamy, crunchy, and balanced dish that’s more than the sum of its parts.

Frozen green peas are the star of the show. You don’t need to cook them—just let them thaw and drain. They retain their fresh snap and sweet flavor, making them perfect for this cold salad. Fresh peas can work too, but frozen peas are more convenient and just as delicious.

Crispy bacon adds that irresistible smoky crunch. I like to cook it until it’s deeply golden and then chop it into bite-sized bits. You can use thick-cut or standard slices—just make sure it's crisp enough to hold up against the creamy dressing.

Red onion or scallions bring a sharp, fresh bite that cuts through the richness. I prefer red onion for its vibrant color and slightly milder flavor when raw, but scallions work great if you want something even gentler.

Shredded cheddar cheese gives the salad body and saltiness. I usually go for sharp cheddar for a stronger contrast against the sweetness of the peas, but mild or medium cheddar are tasty options too.

The dressing is a simple mix of mayonnaise, sour cream, a splash of vinegar, and a little sugar. It’s creamy, tangy, and slightly sweet—the perfect balance for coating the peas and tying everything together.

You won’t need any fancy tools for this one—just a large mixing bowl, a knife, a cutting board, and a skillet for the bacon. If you want to get ahead, use pre-cooked bacon or microwaveable options.

How To Make This Classic Pea Salad With Bacon

Putting this salad together is as easy as it gets, but there are a few tips and tricks that help it taste absolutely amazing.

Start by thawing your frozen peas. The easiest way is to place them in a colander and run cold water over them for a few minutes. Once they’re fully thawed, let them drain well to avoid a watery salad. Pat them dry with a clean towel or paper towel for extra insurance.

Next, cook your bacon until crispy. I like to do this in a skillet over medium heat so I can keep an eye on it. Once the fat has rendered and the edges are curled and golden, transfer the bacon to a paper towel-lined plate to cool. Once it’s cool enough to handle, chop it into small pieces.

Now it’s time to make the dressing. In a large bowl, stir together mayonnaise, sour cream, a teaspoon of apple cider vinegar, and a pinch of sugar. The vinegar adds brightness while the sugar balances everything out. Taste and adjust as needed—some people prefer it a little tangier or sweeter.

With the dressing ready, assemble the salad. Add your thawed peas, chopped red onion, shredded cheddar, and bacon bits to the bowl. Gently stir everything together until it’s evenly coated with the creamy dressing. Be careful not to mash the peas!

Cover the bowl and chill the salad in the fridge for at least one hour. This helps the flavors meld and gives the dressing a chance to thicken slightly. When you’re ready to serve, give it one final stir and a sprinkle of extra bacon or cheese on top if you're feeling fancy.

From start to finish, this dish takes just about 15–20 minutes of hands-on time and an hour of chilling. It's perfect for making ahead and bringing to a party or picnic.

Storage Options

One of the best things about this salad is how well it keeps. Store any leftovers in an airtight container in the fridge, and it will stay fresh for up to 3 days.

If you're prepping ahead for an event, you can mix everything a day in advance and let it chill overnight. Just hold off on adding the bacon until just before serving so it stays crispy.

Freezing isn’t recommended for this recipe. The creamy dressing and the texture of the peas don’t hold up well once thawed again.

To re-serve, give the salad a good stir, as the dressing may separate a bit after sitting. You can also add a spoonful of mayo or sour cream to freshen it up if needed.

Variations and Substitutions

This Classic Pea Salad With Bacon is endlessly adaptable. You can tweak it based on what you have in your kitchen or to suit your preferences.

If you're looking to lighten things up, try using Greek yogurt in place of the sour cream. You’ll still get that creamy tang without as much fat. Light mayo also works great if you’re watching calories.

For a vegetarian version, simply leave out the bacon or replace it with a vegetarian bacon alternative. A handful of toasted sunflower seeds or smoked almonds also adds crunch and flavor.

Want a bit of a kick? Add in some diced jalapeño or a dash of hot sauce to the dressing. You could also stir in a teaspoon of Dijon mustard for a tangy twist.

Swap in different cheeses if cheddar’s not your favorite. Crumbled feta, diced Colby Jack, or even pepper jack can add new flavor dimensions.

And if you're not a fan of raw onion, you can soak red onion slices in cold water for 10 minutes to mellow their bite—or use finely chopped celery for crunch without the zing.

Don’t be afraid to make this recipe your own. It’s a forgiving, flexible dish that loves a little creativity.

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