Classic Pea Salad: A Creamy, Crunchy, Crowd-Pleasing Favorite
Crispy bacon and sharp cheese turn a humble side into a standout dish you can prep ahead.
Some recipes are so timeless, simple, and universally beloved that they come to define an entire category of comfort food. One such enduring dish is pea salad—an easy, creamy salad that combines the sweetness of green peas with crispy bacon, sharp cheddar, and a zesty dressing. Whether you’re making it for a summer barbecue, a holiday potluck, or just a quick weeknight side dish, this classic pea salad is always a hit at the table.
Why You’ll Love This Pea Salad
- Quick to Assemble: Uses frozen peas and straightforward ingredients.
- Tangy & Creamy: The sour cream and mayonnaise dressing is perfectly balanced by a splash of vinegar.
- Crunchy & Satisfying: Crisp bacon and cubes of cheddar cheese add irresistible texture.
- Make-Ahead Friendly: Even better after chilling—ideal for potlucks and gatherings.
Ingredients
| Ingredient | Amount |
|---|---|
| Frozen green peas (almost completely thawed) | 4 cups |
| Sour cream | 1/3 cup |
| Mayonnaise | 1 tablespoon |
| White vinegar | 1 tablespoon |
| Salt & black pepper | To taste |
| Bacon, cooked crisp and chopped | 8 slices |
| Red onion, thinly sliced | 1/2 small |
| Cheddar or American cheese, cubed | 6 oz |
| Fresh parsley, minced (plus extra for serving) | 3 tablespoons |
Directions: How to Make Classic Pea Salad
- Prepare the Dressing:
- In a small bowl, measure out the sour cream, mayonnaise, vinegar, salt, and pepper.
- Whisk together until completely smooth.
- Mix the Peas:
- Place almost thawed frozen peas in a large bowl. (Ensuring the peas are still cool keeps them firm, which helps prevent mushiness when mixing.)
- Add two-thirds of the dressing and toss gently, coating all the peas.
- Add the Crunchy Bits:
- Add the chopped bacon, thinly sliced red onion, cubed cheese, and most of the fresh parsley.
- Fold gently to combine. Taste and, if needed, adjust the salt and pepper.
- Chill:
- Cover the salad tightly with plastic wrap and refrigerate for 2 to 4 hours to let the flavors meld.
- Stir and Serve:
- Before serving, add some of the reserved dressing according to taste and stir gently.
- Sprinkle with additional parsley for a burst of freshness and color, then serve cold.
Tips for Perfect Pea Salad
- Pea Doneness: Thaw peas just until barely cold; avoid letting them get warm or mushy.
- Bacon Best Practices: Cook bacon until very crisp and drain well on paper towels to keep salad from getting greasy.
- Cheddar vs. American Cheese: Both cheeses work, but sharp cheddar gives more flavor while American has a classic old-school vibe.
- Red Onion: Thin slicing is key for flavor without overpowering the salad.
- Make-Ahead: Salad can be assembled a few hours ahead and kept chilled; add the last bit of dressing just before serving to keep it creamy.
Why Frozen Peas?
Frozen peas are the go-to for this salad, as they remain sweet, tender, and perfectly textured after thawing. Canned peas are generally too soft and lack the fresh flavor needed for a successful pea salad. Always thaw your peas in the refrigerator or at room temperature—never microwave them for this recipe, as you risk losing texture and coolness.
Variations and Add-Ins
- Herb Upgrades: Try fresh dill or chives instead of, or along with, parsley for a flavor twist.
- Cheese Swap: Monterey Jack, Swiss, or Colby can all substitute for cheddar for a more subtle taste.
- Veggie Options: Add chopped celery or diced sweet bell pepper for extra crunch.
- Lighter Dressing: Substitute Greek yogurt for some or all of the sour cream for a tangier, lighter version.
- Eggs: Chopped hard-boiled eggs can be folded in for extra protein.
How To Serve Pea Salad
- As a vibrant, creamy side at barbecues or picnics.
- With grilled meats, fried chicken, or roasted ham—its tang helps to cut through rich or smoky flavors.
- On a buffet table among other classic cold salads like potato salad, coleslaw, or macaroni salad.
- Even as a lunch on its own, especially if you add egg or extra vegetables.
What others are reading
Serving & Storing Tips
- Chill Up To 8 Hours: Prep the salad up to 8 hours ahead and toss with reserve dressing just before serving for best freshness.
- Refrigeration: Keep any leftovers tightly covered in the refrigerator for up to 2 days. Note that the bacon will continue to soften over time.
- No Freezing: This salad is not suitable for freezing, as peas and cheese will change texture.
Frequently Asked Questions (FAQs)
Can I use canned peas instead of frozen?
It’s not recommended. Canned peas lack the firm bite and vibrant flavor of frozen peas, which are essential for the salad’s texture and freshness.
Should I cook the peas before using?
No, simply thaw the peas until almost cold but not fully defrosted. There’s no need to cook them, as they’re already blanched before freezing and will have the perfect texture when thawed correctly.
How can I make this salad vegetarian?
Omit the bacon and substitute with crunchy roasted chickpeas or sunflower seeds for savory crunch. You can also add extra cheese or vegetables for more heartiness.
Is it possible to make pea salad ahead of time?
Yes, pea salad is an excellent make-ahead dish. Prepare it the morning of your event and refrigerate, keeping some dressing aside to stir in right before serving for maximum creaminess.
What main dishes pair best with pea salad?
This salad pairs well with grilled meats, barbecue ribs, fried chicken, baked ham, or as part of a classic Sunday dinner spread.
Can I make a lighter version?
Replace some or all of the sour cream with nonfat Greek yogurt, or opt for reduced-fat mayonnaise. The texture will remain creamy but with less fat and calories.
Chef’s Notes & Personal Touches
The beauty of classic pea salad lies in its flexibility and nostalgia. Many home cooks hold fond memories of family gatherings where a big bowl of this salad made an appearance—its green color dotted with yellow cheddar, red onion crescents, and flecks of parsley. The real secret is in letting the peas, bright and cold, stand out as the star rather than being overwhelmed by dressing or overwhelmed with extras.
A small but meaningful tip: fry your bacon while the peas are thawing, enjoying those classic kitchen aromas, and try not to sample too much, lest you run out before assembling the salad!
Nutrition Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | About 250 |
| Protein | 9g |
| Fat | 16g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Sodium | 350mg |
More Classic Potluck Salad Ideas
- Layered Salad: Iceberg lettuce, spinach, tomatoes, hard-boiled eggs, bacon, peas, cheddar, and a creamy dressing—impressive in a glass bowl for visual appeal.
- Pasta Pea Salad: Combine spring peas with pasta, pesto, crispy prosciutto, mozzarella, lemon breadcrumbs, or your favorite mix-ins for a hearty twist.
- Old-Fashioned Grape Salad: Another crowd-pleaser with grapes tossed in sweet cream cheese dressing and topped with pecans or brown sugar.
Final Thoughts: Celebrate Simplicity
Classic pea salad reminds us that even the most humble, nostalgic dishes can shine with just a handful of good ingredients and a little care. Easy to customize to your tastes and incredibly quick to prepare, it’s destined to become a staple in your recipe collection—just as it has been on American tables for generations.
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