Classic Pea Salad With Bacon Recipe

There's something irresistibly nostalgic about Classic Pea Salad with Bacon. The crisp snap of sweet peas, the smoky crunch of bacon, and the creamy dressing all come together in a way that feels both retro and timeless.

I first discovered this salad at a backyard potluck hosted by my neighbor, who had inherited the recipe from her grandmother. Ever since, it's become a go-to side dish at family barbecues and holiday spreads—it’s easy to make, totally craveable, and always disappears fast.

What I love most about this recipe is how effortlessly it fits into any menu. It's quick to whip up, budget-friendly, and even better after sitting in the fridge for a bit. Let’s dig into what makes this classic salad so special.

Why You’ll Love This Classic Pea Salad With Bacon

Once you try this old-fashioned pea salad, you’ll wonder why it ever went out of style. It’s got everything you want in a side dish: crunchy, creamy, salty, and sweet—all in one bite.

It’s super quick and easy. This is the kind of recipe you can pull together in just 15 minutes. No need to turn on the oven or dirty up a bunch of pans. It’s perfect when you need something fast but still impressive.

It’s a crowd-pleaser. Whether you’re bringing it to a summer cookout or serving it at Easter brunch, this salad gets rave reviews from guests of all ages. Even folks who say they don’t like peas end up going back for seconds.

It’s easy on the wallet. All of the ingredients are pantry staples or inexpensive grocery items—frozen peas, bacon, cheese, red onion, and a simple mayo-based dressing. You can easily feed a crowd without spending a fortune.

It’s make-ahead friendly. In fact, it’s even better when it has time to chill! The flavors meld beautifully after a few hours in the fridge, which means you can prep it early and focus on the rest of your meal.

This easy pea salad is a retro gem that deserves a spot in your regular rotation. Now, let’s talk about what you’ll need to make it shine.

Ingredients Notes

The magic of this Classic Pea Salad with Bacon lies in its combination of simple, familiar ingredients. Each one plays a key role in creating a balanced and flavorful dish.

Frozen green peas are the star of the show. I recommend using petite peas if you can find them—they’re smaller and sweeter than regular ones. Just thaw them out before using. No need to cook them; they’ll stay delightfully crisp and bright.

Bacon adds that irresistible salty crunch. Cook it until it’s nice and crispy, then crumble it into small pieces. The contrast of the hot, smoky bacon against the cold, creamy salad is pure perfection.

Red onion brings a punch of sharpness and color. Dice it finely so it distributes evenly throughout the salad. If you’re sensitive to raw onion, you can soak the diced pieces in cold water for 10 minutes to mellow the flavor.

Cheddar cheese is a must for that creamy, savory bite. Use a sharp cheddar for maximum flavor, and cube it into small pieces rather than shredding—it gives a more satisfying texture against the peas and bacon.

The dressing is a simple blend of mayonnaise, sour cream, a splash of apple cider vinegar, a bit of sugar, and a pinch of salt and pepper. It’s rich and tangy with just the right amount of sweetness to balance the peas.

You won’t need any fancy tools here—just a large mixing bowl, a sharp knife, and a skillet for the bacon. A rubber spatula is handy for folding everything together gently.

How To Make This Classic Pea Salad With Bacon

Creating this delicious side dish couldn’t be easier. With just a few basic steps, you’ll have a chilled salad ready to serve in no time.

Start by cooking your bacon in a skillet over medium heat until it’s crisp and golden. Drain it on paper towels and let it cool while you prep the rest of the ingredients. Once cooled, crumble it into bite-sized pieces.

Next, thaw your frozen peas. You can leave them in the fridge overnight or speed things up by running them under cold water in a colander for a few minutes. Be sure to drain them well so your salad doesn’t end up watery.

In a large mixing bowl, whisk together your dressing ingredients: mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper. Give it a taste—you can adjust the tang or sweetness to your liking.

Add the thawed peas to the bowl along with the chopped red onion and cubed cheddar cheese. Use a rubber spatula to gently fold everything together, being careful not to mash the peas.

Finally, stir in the crumbled bacon, saving a little to sprinkle on top for presentation. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and the salad chill thoroughly.

Total time from start to finish is about 15 minutes of active prep, plus some chilling time. The end result? A cool, creamy, flavor-packed salad that’s just as good (if not better) the next day.

Storage Options

This salad stores beautifully, making it ideal for meal prep or leftovers.

If you’re making it ahead, store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, and the texture holds up well thanks to the firm peas and cubed cheese.

If you want to keep the bacon crisp, you can store it separately and stir it in just before serving. This is especially helpful if you’re prepping the salad a full day in advance.

While it’s not freezer-friendly (due to the mayo-based dressing), it does make great leftovers for lunch the next day. Pair it with a sandwich or grilled chicken for a full meal.

To re-serve, give the salad a gentle stir to redistribute the dressing. If it looks a little dry, add a spoonful of mayo or sour cream to freshen it up.

Variations and Substitutions

One of the best things about this Classic Pea Salad with Bacon is how flexible it is. You can switch things up based on what you have on hand or your personal taste.

Try swapping the cheddar cheese for another variety like Colby Jack or even pepper jack if you want a little kick. Just be sure to cube it rather than shred it—it adds more texture that way.

For a lighter version, you can substitute Greek yogurt for the sour cream or use a reduced-fat mayo. The flavor will be slightly tangier, but still delicious.

Want to make it vegetarian? Skip the bacon and add toasted sunflower seeds or smoked almonds for a crunchy, savory bite that still brings depth to the dish.

If you're not a fan of raw onion, try chopped green onions or even a handful of chives for a milder flavor that still adds color and zing.

You can also get creative with mix-ins—diced hard-boiled eggs, water chestnuts, or even a handful of shredded carrots can be tossed in for a twist on the classic.

Don't be afraid to experiment with your own version! The beauty of this salad is how easily it adapts to what you have in your kitchen.

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