Ingredients
For the salad
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4 cups (600 g) frozen green peas, thawed
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1 cup (115 g) sharp cheddar cheese, cut into small cubes or shredded
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½ cup (75 g) red onion, finely diced
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6 slices bacon, cooked until crispy and crumbled
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2 hard-boiled eggs, chopped (optional)
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2 tablespoons fresh parsley, chopped (optional)
For the creamy dressing
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¾ cup (180 g) mayonnaise
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¼ cup (60 g) sour cream
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1 teaspoon apple cider vinegar
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1 teaspoon sugar (optional)
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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¼ teaspoon salt, or to taste
Step-by-step instructions
1.Prepare the peas
Thaw the frozen peas in the refrigerator or under cool running water. Drain them well and pat dry. Keep the peas cold and avoid boiling them so they retain their texture.
2 Prepare the add-ins
Cook the bacon until crispy, then cool and crumble it. Dice the red onion and cheddar cheese. Chop the hard-boiled eggs if using.
3. Mix the dressing
In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, garlic powder, salt and black pepper until smooth and creamy.
4. Combine the salad
Add peas, cheddar, red onion and eggs to a large bowl. Fold in the dressing gently until everything is evenly coated. Reserve a little bacon for the topping.
Cover and refrigerate for at least 1 hour to let the flavors blend. Just before serving, sprinkle the remaining crispy bacon and parsley over the top.
Nutrition information
Estimated per serving, assuming 8 servings and including bacon and cheddar. Actual values vary by ingredients and brands.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–360 kcal |
| Protein | 10–13 g |
| Carbohydrates | 13–17 g |
| Fat | 24–30 g |
| Fiber | 4–5 g |
| Sugar | 4–7 g |
| Sodium | 400–650 mg |
Nut information & allergen notes
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Tree nuts and peanuts: The standard recipe contains no nuts, but check the labels on mayonnaise, cheese and bacon for cross-contact warnings.
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Eggs: Present in mayonnaise and optional chopped eggs.
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Dairy: Cheddar cheese and sour cream contain dairy.
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Gluten: The basic recipe is generally gluten-free, but check the bacon and other packaged ingredients.
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Vegetarian option: Leave out the bacon and add roasted sunflower seeds or extra cheddar for crunch.
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Lighter option: Replace some mayonnaise with plain Greek yogurt.
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Lower-sodium option: Use less salt and choose lower-sodium bacon and cheese.
Food safety: Keep the salad refrigerated at 40°F (4°C) or below. Do not leave it at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Quick tips for the best pea salad
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Drain the peas thoroughly to prevent watery dressing.
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Use sharp cheddar for a stronger cheese flavor.
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Add the bacon just before serving to preserve its crunch.
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Refrigerate leftovers in an airtight container and enjoy within 3–4 days.
Q: Can I make pea salad ahead of time? Yes! Prepare it up to 24 hours ahead and refrigerate. For the best texture, add the crispy bacon shortly before serving.
Q: Can I use canned peas? Yes, but drain them very well and handle gently because they are softer than frozen peas.
Q: What goes well with pea salad? It pairs nicely with grilled chicken, burgers, barbecue ribs, sandwiches and baked potatoes.
Enjoy this creamy, savory and refreshing pea salad!