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Classic Pea Salad
nibbleboard.com/recipes/pea-salad
Ingredients
Ingredients
- 8 slices bacon
- 4 cups frozen peas, thawed
- 3/4 cup sharp cheddar cheese, cubed small
- 1/3 cup red onion, diced
Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon coarse salt
- 1/8 teaspoon black pepper
Instructions
- Cook the diced bacon in a large nonstick skillet over medium heat until crispy and golden, about 6 to 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
- Whisk together the sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper in a large bowl until smooth.
- Add the thawed peas, diced red onion, cubed cheddar cheese, and crispy bacon to the bowl. Gently fold everything together until evenly coated in dressing.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Give it a gentle stir before serving.
Nutrition per Serving
438Calories
24gProtein
21gCarbs
29gFat
Chef Tips
- Cut the cheddar cubes about the same size as the peas for the best texture in every bite.
- No need to cook the peas — frozen peas are flash-steamed before freezing. Just thaw them on the counter or run under cool water.
- The dressing tends to get absorbed as it chills. If the salad looks dry after refrigerating, stir in an extra spoonful of sour cream before serving.
- Swap the cheddar for smoked gouda or pepper jack for a flavor twist.
- This salad holds up well for 3 to 4 days in the fridge, making it a great make-ahead side for cookouts.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving leftovers.