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A vibrant, creamy pea salad with bacon, red onion, and cheddar cheese in an earthy bowl.

A creamy, crunchy, and savory classic pea salad made with sweet peas, crispy bacon, red onion, and sharp cheddar — the perfect quick side dish for weeknights, BBQs, and gatherings.
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Course: Salad, Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices bacon, diced
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp granulated sugar
  • 2 tsp apple cider vinegar
  • 1/4 tsp coarse salt
  • 1/8 tsp pepper
  • 4 cups frozen peas, thawed
  • 1/3 cup red onion, diced
  • 3/4 cup sharp cheddar cheese, cubed

Equipment

  • Large mixing bowl
  • Nonstick skillet
  • Slotted spoon
  • Whisk
  • Rubber spatula or large spoon
  • Airtight container

Method
 

  1. In a large nonstick skillet, cook the diced bacon over medium heat until it is beautifully crispy.
  2. Use a slotted spoon to transfer the cooked bacon pieces to a plate lined with paper towels to drain.
  3. In a large bowl, whisk together the sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth.
  4. Add the thawed peas, diced red onion, and cubed cheddar cheese to the bowl with the dressing.
  5. Gently fold in the crispy bacon pieces.
  6. Stir the mixture until everything is evenly coated with the dressing. Be careful not to mash the peas.
  7. Cover and refrigerate the salad for at least one hour to let the flavors meld.
  8. Before serving, stir gently and optionally top with a few extra bacon bits. Serve cold.

Notes

To lighten the dish, use Greek yogurt in place of sour cream. You can substitute turkey bacon, or omit it and use toasted pecans for a vegetarian twist. Red onion can be replaced with green onions for a milder bite. For extra flavor, add herbs like dill or parsley.