Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients that create a delicious combination of flavors and textures. The sweet peas, smoky bacon, creamy dressing, and sharp cheddar complement each other perfectly. I also appreciate that I can prepare it ahead of time, making it a convenient side dish for entertaining or meal planning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups frozen sweet peas, thawed
- 8 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, cubed or shredded
- 1/2 cup red onion, finely diced
- 2 celery stalks, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Directions
- I thaw the frozen peas and pat them dry with paper towels to remove excess moisture.
- I cook the bacon until crispy, then let it cool before crumbling it into small pieces.
- I whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a large bowl until smooth.
- I add the peas, bacon, cheddar cheese, red onion, and celery to the bowl.
- I gently stir everything until the ingredients are evenly coated with the dressing.
- I fold in the chopped parsley if I am using it.
- I cover the salad and refrigerate it for at least 1 hour before serving so the flavors can blend together.
- I give the salad a gentle stir before serving and adjust the seasoning if needed.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- I substitute diced ham for the bacon to create a different savory flavor.
- I add sliced radishes for extra crunch and color.
- I mix in sunflower seeds or chopped pecans for additional texture.
- I use Monterey Jack or Colby cheese instead of cheddar.
- I stir in fresh dill or chives to add even more springtime flavor.
- I replace the sour cream with plain Greek yogurt for a lighter dressing.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 3 days. I stir it well before serving because the dressing may settle as it chills. If the salad becomes a little thick, I mix in a spoonful of mayonnaise or sour cream to refresh the creamy texture. I do not recommend freezing because the dressing and vegetables do not maintain their texture after thawing.
FAQs
Can I use canned peas instead of frozen peas?
Yes. I can use canned peas if needed, but I drain them well and handle them gently since they are softer than frozen peas.
Do I need to cook the peas?
No. I simply thaw the frozen peas before using them. They are already blanched during processing and do not require additional cooking.
Can I make Spring Pea Salad ahead of time?
Yes. I often prepare it several hours or even a day ahead because the flavors improve after chilling.
What goes well with Spring Pea Salad?
I enjoy serving it with grilled chicken, burgers, barbecue ribs, baked ham, fried chicken, or sandwiches.
Can I make this salad vegetarian?
Yes. I simply leave out the bacon or replace it with smoky roasted nuts or a plant-based bacon alternative for a vegetarian version.
Conclusion
I keep coming back to this Spring Pea Salad because it is creamy, crunchy, and incredibly easy to prepare. The combination of sweet peas, crispy bacon, cheddar cheese, and a tangy dressing makes it a crowd-pleasing side dish that is perfect for holidays, cookouts, potlucks, and everyday family meals. It is a classic recipe that I enjoy making year after year.
PrintSpring Pea Salad
This Spring Pea Salad is a creamy, crunchy side dish made with sweet green peas, crispy bacon, sharp cheddar cheese, and a tangy dressing. It’s a classic make-ahead recipe that’s perfect for picnics, potlucks, barbecues, and family dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 cups frozen sweet peas, thawed
- 8 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, cubed or shredded
- 1/2 cup red onion, finely diced
- 2 celery stalks, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Thaw the frozen peas and pat them dry with paper towels to remove excess moisture.
- Cook the bacon until crispy, let it cool, and crumble it into small pieces.
- In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the peas, bacon, cheddar cheese, red onion, and celery to the bowl.
- Gently stir until all the ingredients are evenly coated with the dressing.
- Fold in the chopped parsley, if using.
- Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Stir gently before serving and adjust the seasoning if needed.
Notes
- Substitute diced ham for the bacon or use a plant-based bacon alternative for a vegetarian-friendly version.
- Add sliced radishes, sunflower seeds, chopped pecans, fresh dill, or chives for extra flavor and texture.
- Replace the sour cream with plain Greek yogurt for a lighter dressing.
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze, as the dressing and vegetables may lose their texture after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
