Classic Pea Salad With Bacon Recipe

There's something irresistibly nostalgic about a chilled bowl of Classic Pea Salad with Bacon on a warm afternoon. The creamy dressing clings to each sweet green pea, while crunchy red onions and crispy bacon add layers of flavor and texture in every bite.

I first made this salad on a whim for a family barbecue, and now it’s a staple at every summer potluck. It’s quick to prepare, incredibly affordable, and loved by kids and adults alike. If you’re looking for a retro-style side that delivers big on taste with minimal effort, you’re going to want this recipe in your rotation.

Let’s dive into what makes this classic dish so special.

Why You'll Love This Classic Pea Salad With Bacon

Get ready to fall in love with your new go-to side dish. This Classic Pea Salad with Bacon hits all the right notes for flavor, simplicity, and versatility.

First off, it’s the definition of quick and easy. You can toss this entire salad together in just 15 minutes — no stove, no stress. That means more time to enjoy your day and less time in the kitchen.

It’s also incredibly budget-friendly. Using frozen peas, pantry staples, and just a few slices of bacon, this salad proves you don’t need to spend much to serve something delicious. Perfect for feeding a crowd without breaking the bank.

Another reason to love it? It’s make-ahead friendly. In fact, it tastes even better after chilling for a few hours, letting the flavors meld together beautifully.

And if you’re serving a crowd with different dietary needs, this recipe is easy to adapt. You can swap the mayo for Greek yogurt, use turkey bacon, or even make it vegetarian. It’s just that flexible.

Now, let’s take a closer look at the ingredients that make this dish sing.

Ingredients Notes

The beauty of Classic Pea Salad lies in its simplicity. With just a handful of ingredients, each one plays a pivotal role in building the perfect bite — creamy, crunchy, savory, and just a touch sweet.

Frozen green peas are the heart of the dish. Choose the petite or baby variety if you can — they’re sweeter and more tender. No need to cook them either! Just thaw, rinse, and you’re good to go. The peas add a pop of color and a refreshing burst with every mouthful.

Bacon brings the smoky, salty crunch that balances the sweetness of the peas and the creaminess of the dressing. I recommend using thick-cut bacon for the best texture. Fry it until crisp and let it cool before crumbling it into the salad.

Red onion adds a sharp bite that cuts through the richness of the dressing. Dice it finely so it doesn’t overpower the other flavors. If raw onion is too pungent for your taste, soak it in cold water for 10 minutes before adding it to the mix.

Shredded cheddar cheese gives the salad that beloved creamy-cheesy finish. I prefer using sharp cheddar for a bolder flavor, but mild cheddar works great if you’re making it kid-friendly. Freshly shredded cheese melts slightly into the dressing, giving you those irresistible little pockets of richness.

For the dressing, you’ll mix mayonnaise, sour cream, a splash of apple cider vinegar, a bit of sugar, and salt and pepper. This creamy combo perfectly coats the peas and ties all the ingredients together into one cohesive, crave-worthy salad.

You won’t need any fancy equipment here — just a large mixing bowl, a spoon, and maybe a small skillet to crisp the bacon. That’s it!

How To Make This Classic Pea Salad With Bacon

Making this salad couldn’t be easier. You’ll be surprised how quickly it comes together — the hardest part is waiting for it to chill!

Start by thawing your frozen peas. Place them in a colander and run cool water over them for a few minutes. Shake off the excess water and let them sit in the colander to drain completely. You don’t want extra moisture watering down the dressing.

While the peas are draining, cook your bacon. Place slices in a cold skillet and turn the heat to medium. Let them render slowly until they’re golden and crispy. Transfer to a paper towel-lined plate and let them cool before chopping or crumbling into small bits.

In a large mixing bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper. The dressing should be smooth, tangy, and just slightly sweet. Adjust seasoning to taste — a little extra vinegar or sugar can tweak the flavor exactly to your liking.

Add the drained peas, chopped red onion, shredded cheddar, and most of the bacon to the bowl. Gently fold everything together until the peas are well-coated but not crushed. Be patient and use a light hand — you want every ingredient to keep its texture.

Once everything is mixed, sprinkle the reserved bacon on top for a little extra crunch and visual appeal. Cover the bowl and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld, making every bite even better.

Total time from start to finish? Just about 20 minutes, plus a short chill time. You’ll have a creamy, crunchy, crowd-pleasing salad that’s ready to impress.

Storage Options

This pea salad stores beautifully, making it perfect for meal prep or planning ahead for gatherings. Keep it in an airtight container in the refrigerator, and it will stay fresh for 3 to 4 days. Just give it a good stir before serving again, as the dressing can settle slightly.

If you're preparing it in advance, wait to add the bacon until just before serving to maintain its crispiness. This small detail goes a long way in keeping the texture just right.

Unfortunately, this salad doesn’t freeze well. The creamy dressing tends to separate after thawing, and the peas can become mushy. Stick to refrigerating and making fresh batches as needed.

For reheating — well, you don’t need to! This salad is meant to be served cold, which makes it a super convenient dish to pull straight from the fridge and enjoy.

Variations and Substitutions

One of the best parts about Classic Pea Salad with Bacon is how adaptable it is. You can tweak it to match your preferences or dietary needs without losing its charm.

For a lighter version, swap the mayo and sour cream with plain Greek yogurt. You’ll still get a creamy texture but with a slight tang and more protein. It’s a great option for health-conscious eaters.

If you need a vegetarian version, simply skip the bacon or use a plant-based alternative. You can also toss in some toasted sunflower seeds or roasted chickpeas to replace that salty crunch.

Want to make it extra hearty? Stir in chopped hard-boiled eggs or diced ham for a protein boost. These additions make it a filling lunch on their own or a more substantial potluck side.

Not a fan of raw onions? Use chopped green onions instead. They’re milder and add a nice pop of color without the sharpness of red onions.

And finally, don’t be afraid to get creative with the cheese. Try pepper jack for a little heat or crumbled feta for a tangy twist. Each variation brings a new personality to the classic base.

However you customize it, this recipe is all about making it your own. Start with the basics, then let your taste buds take it from there.

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