Ingredients
For the salad
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4 cups (about 600 g) frozen green peas, thawed
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6 slices bacon, cooked until crispy and crumbled
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1 cup (100–115 g) sharp cheddar cheese, cut into small cubes or shredded
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½ small red onion, finely diced
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2 hard-boiled eggs, chopped, optional
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2 tbsp fresh parsley, chopped, optional
For the creamy dressing
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½ cup mayonnaise
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¼ cup sour cream
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1 tsp apple cider vinegar or lemon juice
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1 tsp Dijon mustard, optional
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½ tsp garlic powder
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¼ tsp black pepper
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Salt, to taste
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1 tsp sugar, optional, to balance the tanginess
Instructions
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Thaw the peas: Place frozen peas in a colander and let them thaw. Rinse briefly under cool water if needed, then drain thoroughly and pat dry. Do not cook them; keeping them uncooked preserves their fresh, sweet texture.
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Cook the bacon: Fry bacon in a skillet until crispy. Transfer to a paper towel to drain, allow it to cool, and crumble into small pieces.
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Prepare the vegetables and cheese: Finely dice the red onion and chop the cheddar into small cubes if not using shredded cheese. Chop the hard-boiled eggs if using.
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Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, vinegar or lemon juice, optional Dijon mustard, garlic powder, black pepper, and optional sugar. Taste and add salt as needed.
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Combine the salad: Add the drained peas, red onion, cheddar, and optional chopped eggs to the dressing. Fold gently until everything is evenly coated.
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Add the bacon: Stir in most of the crumbled bacon, saving some for the topping. For the crispiest texture, add the reserved bacon just before serving.
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Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
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Garnish and serve: Sprinkle with the remaining bacon and fresh parsley. Serve cold as a side dish.
Nutrition Information
Estimated per serving, assuming 8 servings and including the dressing and bacon.
| Nutrient | Approximate amount |
|---|---|
| Calories | 250–330 kcal |
| Protein | 10–14 g |
| Carbohydrates | 14–19 g |
| Total fat | 17–25 g |
| Saturated fat | 5–9 g |
| Fiber | 4–6 g |
| Sugar | 4–7 g |
| Sodium | 350–650 mg |
Nutrition varies depending on the mayonnaise, bacon, cheese, and serving size.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the listed recipe.
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Dairy: Contains cheddar cheese and sour cream.
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Eggs: Contains mayonnaise, which usually contains egg; hard-boiled eggs are optional.
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Possible soy: Some mayonnaise brands contain soybean oil.
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Gluten: The basic ingredients are generally gluten-free, but check bacon, mustard, and packaged products for additives or cross-contact warnings.
For anyone with food allergies, check every ingredient label and avoid cross-contact during preparation.
Q/S — Questions & Tips
Q: Can I use canned peas instead of frozen peas?
Yes, but drain them very well and handle them gently because canned peas are softer. Frozen peas generally provide a fresher texture.
Q: Do I need to cook the peas?
No. Thawed frozen peas are ready to use. Cooking them can make the salad mushy.
Q: Can I make this salad without bacon?
Absolutely! Leave it out for a vegetarian version, or use a suitable vegetarian bacon alternative.
Q: Can I substitute Greek yogurt for sour cream?
Yes. Plain Greek yogurt adds tanginess and protein. You can also replace some of the mayonnaise with yogurt for a lighter dressing.
Q: Can I prepare it the night before?
Yes. Combine the peas, onion, cheese, and dressing up to one day ahead. For the best crunch, add the bacon shortly before serving.
Q: How do I prevent watery salad?
Drain the thawed peas thoroughly and pat them dry before mixing. Excess water can thin the dressing.
Q: How should I store leftovers?
Keep the salad refrigerated in an airtight container and use within 3–4 days. Do not leave it at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
Q: Can I freeze pea salad?
Freezing is not recommended because mayonnaise and sour cream can separate, and the peas may become soft after thawing.
Chef’s tip: Use sharp cheddar for a stronger flavor, drain the peas thoroughly, and add the final bacon topping just before serving to keep it crispy.