Old-Fashioned Pea Salad is a creamy, nostalgic side dish made with sweet peas, crisp bacon, sharp cheddar, and a tangy, slightly sweet dressing. It’s quick to assemble, stores well for a day or two, and is a favorite for potlucks, summer barbecues, holiday spreads, or as an easy make-ahead side for weeknight dinners.
This recipe is one of those comforting dishes I remember from family gatherings. It’s not fussy: thawed peas, cubed cheddar, crumbled bacon, a little red onion, and a simple dressing come together to create a crowd-pleasing salad. Although I’m not the biggest fan of peas myself, this version makes Veldon very happy, so I make it often. It’s forgiving, easy to adapt, and reliably fresh-tasting after a short chill in the fridge.
Ingredients
See the recipe section below for exact measurements.
- Frozen peas: Thaw them ahead of time and pat dry so the salad doesn’t become watery.
- Cheddar cheese: Cut into small cubes for the best texture in each bite. Sharp cheddar adds a nice tang.
- Bacon: Cook until crisp so it stays crunchy when mixed into the salad. Leftover cooked bacon works well.
- Red onion: Finely diced so it adds a bright bite without overpowering the salad.
- Mayonnaise: Use a good-quality mayo as the base of the dressing.
- Sour cream: Adds creaminess and a slight tang; full-fat gives the richest result.
- Apple cider vinegar: A splash brightens the dressing and balances the richness.
- Sugar: A small amount balances acidity without adding noticeable sweetness.
- Salt and black pepper: Season to taste after chilling, since bacon and cheese contribute salt.
How to Make Pea Salad
- Step 1: Place thawed peas in a large mixing bowl. Pat them dry with paper towels to remove excess moisture.
- Step 2: Stir in the cubed cheddar, crumbled bacon, and finely diced red onion.
- Step 3: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Step 4: Pour the dressing over the peas and gently toss until everything is evenly coated.
- Step 5: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Step 6: Before serving, give the salad a gentle stir, taste and adjust seasoning, and garnish with extra bacon crumbles if desired.
Variations and Substitutions
- Cheese variations: Try Colby Jack, Marble, or Pepper Jack for different flavor profiles.
- Lighter option: Swap sour cream for plain Greek yogurt for a tangier, lower-fat dressing.
- Vegetarian: Omit the bacon or replace it with smoked almonds or sunflower seeds for crunch.
- Extra crunch: Add diced celery or chopped pickles for more texture and bite.
- Milder onion: Substitute green onions if you prefer a less assertive onion flavor.
- Dressing twists: Add a spoonful of Dijon mustard or a pinch of ranch seasoning for a different note.
- Fresh peas: If using fresh peas, blanch briefly and cool before adding to the salad.
- Sweet contrast: Stir in a handful of raisins or chopped apple for a sweet-savory version.
Storage Instructions
- Refrigerator: Keep leftovers in an airtight container for up to 3 days. Stir before serving as the dressing may settle.
- Make ahead: Prepare up to 24 hours in advance and keep chilled until serving time.
- Freezing: Not recommended—creamy dressings separate and peas can become mushy after thawing.
Recipe Tips and Tricks
- Dry peas thoroughly: Excess moisture thins the dressing, so pat them well after thawing.
- Chill to develop flavor: The salad tastes best after at least an hour in the fridge.
- Uniform size: Cut cheddar and onion into small, even pieces so each bite is balanced.
- Keep some bacon crisp: If you prefer crunch, stir in a portion of the bacon just before serving.
- Adjust seasoning: Taste after chilling and add salt or vinegar if needed.
- Serve cold: This salad is most refreshing straight from the refrigerator.
Pea Recipes
- Creamed Peas
- Company Peas
- Bacon Pea Pasta Salad
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Pea Salad Recipe Card
Servings: 6
Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes
Summary: Creamy old-fashioned pea salad made with bacon, cheddar, and a tangy dressing. An easy make-ahead side dish perfect for potlucks and family dinners.
Ingredients (serves 6)
- 4 cups frozen peas, thawed and well-drained
- 1 1/2 cups cheddar cheese, cut into small cubes
- 6 slices cooked bacon, crumbled
- 1/2 cup finely diced red onion
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Place thawed peas in a large bowl and pat dry to remove excess moisture.
- Add the cubed cheddar, crumbled bacon, and diced red onion; gently stir to combine.
- Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper in a small bowl until smooth.
- Pour the dressing over the pea mixture and toss gently until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, stir gently, adjust seasoning to taste, and garnish with extra bacon if desired.
Notes
- Make ahead: This salad can be prepared up to 24 hours ahead—stir before serving.
- Cheese swap: Try Colby Jack or pepper jack for a different flavor.
- Lighter version: Use Greek yogurt instead of sour cream for a tangier, lighter dressing.
- Extra crunch: Add diced celery for more texture.
Nutrition (per serving, approximate)
Calories: 405 kcal | Carbohydrates: 18 g | Protein: 15 g | Fat: 31 g | Saturated Fat: 11 g | Sodium: 643 mg | Fiber: 6 g | Sugar: 8 g | Vitamin A: 1158 IU | Vitamin C: 40 mg
Nutrition figures are estimates and should not replace professional dietary advice.
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