Creamy Bacon Pea Salad
Bright, crisp peas in a creamy, tangy dressing with smoky bacon, sharp cheddar, and fresh dill. No-cook, make-ahead friendly, and the side dish that always disappears first at gatherings.
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
Make ahead by preparing dressing and chopping add-ins up to 48 hours in advance. Add bacon just before serving for maximum crunch. Store leftovers in the fridge for 3–4 days. Refresh with a spoonful of sour cream or a splash of vinegar if needed.
Nutrition
Calories: 290kcalCarbohydrates: 19gProtein: 11gFat: 20gSaturated Fat: 6gCholesterol: 35mgSodium: 520mgPotassium: 260mgFiber: 4gSugar: 7gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg
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