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This old fashioned pea salad is peak retro comfort, the kind of potluck MVP that shows up and shows off. Sweet peas, salty bacon, and a tangy-creamy dressing bring serious flavor without fuss. It’s cold, crunchy, and creamy all in one bite. If you’re after a cold side salad with cheddar and bacon, this one actually earns its spot on the table.
This classic pea salad is old-school in the best way. Right up there with ham salad when it comes to retro favorites worth keeping in rotation.
Here’s Why This Pea Salad Recipe Works
Thawed frozen peas: They stay firm and sweet, way better than mushy canned peas.
That creamy dressing: Mayo, sour cream, mustard, and vinegar make it sharp, rich, and totally craveable.
Salty, cheesy, crispy extras: Bacon, cheddar, and red onion give it that perfect savory edge.
Make-ahead friendly: Actually tastes better after it chills out overnight. Kind of like carrot raisin salad, retro and resilient.
Recipe Tips
Thaw peas the smart way: Skip the microwave. Run them under cold water in a colander to thaw quickly without turning them mushy.
Dry the peas well: Excess water will dilute the creamy dressing. Give them a good drain and pat dry if needed.
Chop small: Keep the add-ins diced fine so they mingle well in every bite.
Let it sit: An hour in the fridge is the bare minimum. Overnight? Even better.
This pea salad’s a keeper, but don’t stop there, our classic mac salad is another one of those great summer recipes that shows up and does its job.
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Classic Pea Salad
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Ingredients
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon sugar
- 1 tablespoons apple cider vinegar
- ¾ teaspoon salt
- ½ teaspoon pepper
For the Salad
- 32 ounces frozen peas, about 6 cups (thawed but not cooked)
- 1 cup cooked crumbled bacon, (about 8 to 9 slices)
- ½ red onion, finely diced
- 3 stalks celery, finely diced (optional)
- ¾ cup shredded cheddar cheese, or diced into small cubes
Instructions
Make the Dressing:
- In a small bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, salt, and pepper until smooth.
Finish The Pea and Cheese Salad
- In a large mixing bowl, combine the thawed peas, diced red onion, celery, cheese, and bacon.
- Pour the dressing over the pea mixture and stir until everything is evenly coated.
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Overnight is even better. Before serving, stir again gently. Garnish with fresh dill or parsley and a light sprinkle of paprika if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Green Pea and Cheese Salad
This classic pea salad is creamy, crunchy, salty-sweet perfection with zero stove time. It’s old-school in the best way and endlessly riffable if you’re feeling extra.
Make it once, and it’ll be your go-to for BBQs, holidays, and every chill gathering in between. Pair it with coleslaw for pulled pork and a tray of deviled eggs, and you’re basically winning for summer supper recipes.
Storing Leftovers
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again.
I don’t recommend freezing this one. The texture of thawed peas and dairy-based dressing doesn’t hold up well.
