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You want a side that steals the spotlight? This is it—bright, crisp peas drenched in a creamy, tangy dressing with pops of smoky bacon and sharp cheddar. It’s the bowl people “just sample” until it’s empty.
No stove sweat, no chef flex—just smart flavors doing heavy lifting. Make it once, and watch it become your signature move.
What Makes This Recipe Awesome
- No-cook hero: Frozen peas thaw, and boom—you’re 80% done. It’s the weeknight side that masquerades as a party dish.
- Texture goals: Juicy peas, crunchy bacon, crisp red onion, and creamy dressing.Every bite pops.
- Balanced flavor: Salty, smoky, sweet, tangy—this checks all the boxes without being heavy.
- Make-ahead friendly: Chill it earlier; it tastes even better as the flavors mingle.
- Endlessly customizable: Swap cheeses, add herbs, go spicy—your call.
Ingredients Breakdown
- Frozen peas (4 cups, about 20 oz): Sweet, tender, and consistent. Don’t cook—just thaw.
- Thick-cut bacon (6 slices), cooked and crumbled: Smoky crunch. Turkey bacon works, too.
- Sharp cheddar (1 cup), diced or shredded: Salty richness.White cheddar or gouda also kill it.
- Red onion (1/3 cup), finely diced: Bite and color. Soak in cold water to mellow if needed.
- Celery (1/2 cup), finely chopped: Extra crunch and freshness.
- Fresh dill (2 tbsp), chopped: Bright, herby lift. Parsley or chives if you don’t have dill.
- Mayonnaise (1/2 cup): Creamy base.Use good mayo for best flavor.
- Sour cream (1/3 cup): Tang and softness without heaviness. Greek yogurt works, too.
- Dijon mustard (1 tbsp): Subtle heat and sharpness that wakes everything up.
- Apple cider vinegar (1 tbsp): Clean acid to balance the fattiness.
- Honey (2 tsp): A touch of sweetness to round out the tang.
- Garlic powder (1/2 tsp): Gentle savory backbone without raw garlic aggression.
- Kosher salt (3/4 tsp), black pepper (1/2 tsp): Season like you mean it; peas need it.
- Optional add-ins: Sunflower seeds, chopped pickles, jalapeño, or a squeeze of lemon.
Step-by-Step Instructions
- Thaw the peas: Spread frozen peas on a sheet pan for 20–30 minutes, or rinse briefly with cold water and drain very well. Pat dry to prevent watery dressing.
- Cook the bacon: Bake at 400°F (205°C) for 15–18 minutes or pan-fry until crisp.Drain on paper towels and crumble.
- Make the dressing: In a bowl, whisk mayo, sour cream, Dijon, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth.
- Prep the crunch: Finely chop red onion and celery. If onion is intense, soak in ice water for 10 minutes, then drain.
- Combine: In a large bowl, add peas, bacon, cheddar, onion, celery, and dill. Pour over dressing.
- Toss gently: Use a spatula to coat everything without smashing the peas.Taste and adjust salt, pepper, or vinegar.
- Chill time: Cover and refrigerate at least 30 minutes (up to 24 hours). The flavor glow-up is real.
- Finish and serve: Right before serving, give it a quick toss. Add a squeeze of lemon or extra dill if you want a fresh edge.
Keeping It Fresh
- Storage: Keep in an airtight container in the fridge for 3–4 days.Stir before serving—dressing tends to settle.
- Make-ahead strategy: Mix dressing and chop add-ins up to 48 hours ahead. Combine with peas and bacon the day of for max crunch.
- Avoid sogginess: Pat peas dry and don’t add salt too early if you’re making it far in advance; salt draws moisture.
- Revive leftovers: Add a spoon of sour cream or a splash of vinegar to wake it back up.
What’s Great About This
- Budget-friendly: Freezer peas and pantry dressing turn into something party-worthy.
- Kid and adult approved: Creamy, cheesy, and bacon-filled—zero arm twisting required.
- All-season appeal: Light enough for summer BBQs, cozy enough for holiday spreads.
- Fast win: You can assemble this in the time it takes someone to set the table—literally.
Pitfalls to Watch Out For
- Wet peas ruin texture: If they’re not dry, your dressing will thin out and pool. Not cute.
- Oversalting early: Cheese and bacon bring salt.Taste after mixing before adding more.
- Overmixing: Smash the peas and you lose that snappy bite. Gentle toss only.
- Too sweet or too tangy: Start with listed amounts; adjust honey and vinegar to your taste at the end.
Variations You Can Try
- Light and bright: Swap sour cream for Greek yogurt, add lemon zest and extra dill.
- Spicy kick: Stir in diced jalapeño, a pinch of red pepper flakes, or a dash of hot sauce.
- Southern classic vibes: Add chopped hard-boiled eggs and sweet pickle relish.
- Smoky twist: Use smoked gouda and a touch of smoked paprika instead of garlic powder.
- Vegetarian version: Drop the bacon; add toasted sunflower seeds or smoked almonds for crunch.
- Herb garden: Chives, parsley, basil—go green and fresh for a more elegant profile.
- Protein boost: Fold in diced ham, rotisserie chicken, or tuna for a full lunch bowl.
Creamy Bacon Pea Salad
Equipment
- Large Mixing Bowl
- Whisk
- Sheet Pan
Ingredients
Salad Base
- 4 cups frozen peas thawed and patted dry
- 6 slices thick-cut bacon cooked and crumbled
- 1 cup sharp cheddar diced or shredded
- 1/3 cup red onion finely diced
- 1/2 cup celery finely chopped
- 2 tbsp fresh dill chopped
Dressing
- 1/2 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tsp honey
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper freshly ground
Instructions
- Spread frozen peas on a sheet pan to thaw for 20–30 minutes, or rinse briefly with cold water. Drain and pat dry thoroughly.
- Cook bacon until crisp (bake at 400°F for 15–18 minutes or pan-fry). Drain on paper towels and crumble.
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth.
- Finely chop onion and celery. If onion flavor is too strong, soak in ice water for 10 minutes, then drain.
- In a large bowl, combine peas, bacon, cheddar, onion, celery, and dill. Pour dressing over and toss gently to coat without smashing peas.
- Cover and refrigerate for at least 30 minutes (up to 24 hours) to let flavors meld.
- Before serving, toss lightly. Adjust seasoning and add lemon juice or extra dill if desired.
Notes
FAQ
Can I use canned peas instead of frozen?
Canned peas are too soft for this salad and tend to taste flat. Frozen peas hold their shape and sweetness better.
If canned is all you’ve got, rinse and drain thoroughly, then proceed—but expect a softer texture.
Do I have to cook the peas?
Nope. Frozen peas are blanched before freezing, so they’re already food-safe. Just thaw and dry well.
Cooking them will make them mushy.
What’s the best cheese to use?
Sharp cheddar is classic because it cuts through the creamy dressing. White cheddar, smoked gouda, or even pepper jack (for heat) work beautifully.
How do I make this healthier?
Use half mayo and half Greek yogurt, add more celery, and go light on the cheese and bacon. You’ll keep the flavor with fewer calories—win-win, IMO.
Can I make it dairy-free?
Yes.
Use a quality vegan mayo and a dairy-free yogurt or sour cream alternative. Skip the cheese or use a plant-based cheddar.
How far in advance can I make it?
You can make it the day before. For best texture, add bacon right before serving so it stays crisp.
Why is my dressing watery?
Likely damp peas or added salt too early.
Dry the peas thoroughly and season at the end. You can also whisk in a spoon of extra mayo to thicken.
What can I serve this with?
Grilled chicken, burgers, ribs, salmon, or a sandwich spread. It’s the Swiss Army knife of sides—goes with everything.
My Take
Pea salad is the sleeper hit of potlucks.
It looks humble, then bulldozes the coleslaw and potato salad without breaking a sweat. The secret is restraint: don’t over-sauce, don’t overmix, and season smart. Keep the texture snappy, the dressing tangy, and let bacon and cheddar do their jobs.
You’ll have a “wait—who made this?” moment, guaranteed. And yes, you can absolutely take the credit.
