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Close-up of a creamy salad with green peas, cubed cheddar cheese, chopped red onions, and bacon bits, served with a wooden spoon.
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Pea Salad

Creamy, sweet, and savory, it’s no surprise that this old-fashioned pea salad recipe is a favorite for picnics, barbecues, and potlucks! It’s easy to make and full of flavor.
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Salad, Sides & Vegetables
Cuisine: American
Servings: 10
Author: Rachel Gurk

Ingredients

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 4 cups frozen peas
  • ½ cup finely diced red onion
  • 4 oz. cheddar cheese, cut into cubes about the size of the peas (about 1 cup)
  • ¼ cup cooked bacon, crumbled (2 slices)
  • 2 tablespoons minced fresh parsley

Instructions

  • Place frozen peas in a colander and run under cold water until thawed. Drain well. I like to spread the peas on a clean lint-free towel or paper towels and let them air dry briefly to remove excess moisture.
    4 cups frozen peas
  • In a large mixing bowl, whisk together sour cream, mayonnaise, vinegar, sugar, salt, and pepper until smooth and well combined.
    ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon white vinegar, 1 teaspoon granulated sugar, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Add the thawed peas, red onion, cheese, crumbled bacon, and parsley.
    ½ cup finely diced red onion, 4 oz. cheddar cheese, cut into cubes about the size of the peas, ¼ cup cooked bacon, crumbled, 2 tablespoons minced fresh parsley
  • Gently stir to coat all the ingredients evenly with the dressing.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This allows the salad to absorb the flavor of the dressing and blend together.
  • Serve the pea salad chilled.

Video

Notes

  • Fresh peas: If using fresh shelled peas, blanch them in boiling water for 2 to 3 minutes, then drain and rinse under cold water to stop the cooking process. 
  • Pro tip: No one is going to be mad if you add a little extra bacon.
  • Variations: Add up to 1 cup roasted peanuts. Instead of bacon, use diced ham. Add chopped celery or green bell pepper. Use a different type of cheese. Other herbs can be used instead of parsley. Try fresh tarragon, dill, chives, etc. If you prefer, make the dressing with all mayonnaise (no sour cream) or substitute Greek yogurt for the sour cream. 
  • Storage: The salad can be refrigerated in a covered container for up to 3 days. Stir gently before serving. It does not freeze well. 

Nutrition

Serving: 0.5cup | Calories: 173kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 281mg | Potassium: 197mg | Fiber: 3g | Sugar: 4g | Vitamin A: 701IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 1mg

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