Classic Pea Salad Recipe
Pea Salad is that crunchy-creamy Southern side dish that somehow sneaks its way onto every holiday table – and for good reason. It’s quick, cold, and unapologetically delicious. This bowl brings the flavor, the nostalgia, and the perfect pop of freshness.
This green pea salad recipe is made with a blend of frozen peas, mayonnaise, red onion, Cheddar cheese, and bacon bits. The vegetables add crunch and nutrients to the salad, while the creamy mayonnaise-sour cream blend ties all the flavors together.
This old-fashioned pea salad is the perfect side dish for any summer get-together. Of course, it works great all year round as well. It’s always a hit, so you can rest assured that your recipe will be a crowd-pleaser! Try it and you will see why it is a classic side dish.
Why We Love This Recipe
- This creamy pea salad is a simple side dish made with just a few ingredients.
- You can make it in advance, which makes it great for busy days or events.
- It’s full of flavor, thanks to the combination of mayonnaise, Cheddar cheese, bacon bits, and red onion.
- It’s made with basic ingredients, and there’s no added sugar!
- This cold pea salad can be eaten as either a side dish or on its own.
Ingredients
- 7 cups frozen peas, thawed
- 8 ounces Cheddar cheese, cut into small cubes
- 3 ounces Real Bacon Bits
- 1 red onion or purple onion, cut into slivers
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- Place thawed peas, cheese, bacon bits, onion, mayo, sour cream, vinegar, and seasonings in a large bowl and fold until fully combined.
- Eat immediately, or refrigerate in an airtight container until ready to serve.
This pea salad can be served either cold or at room temperature. The colder it is, the more flavorful it will be. Store in an airtight container in the fridge for up to 5 days.
If you love classic Southern sides and salads, you’ll also enjoy my Ambrosia Salad for a fruity favorite, Orange Fluff for a light and creamy dessert-style salad, and Pineapple Coleslaw for a refreshing twist that pairs perfectly with any main dish.
Classic Pea Salad
Ingredients
- 7 cups frozen peas (32 ounces), thawed
- 8 ounces Cheddar cheese cut into small cubes
- 3 ounces real bacon bits
- 1 red onion or purple onion cut into slivers
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Place all ingredients in a large mixing bowl and fold until fully combined.
- Eat immediately or place in the refrigerator in an airtight container until ready to serve.
Notes
- You can thaw frozen peas in the refrigerator overnight.
- This pea salad recipe will keep in the fridge in an airtight container for up to 5 days.
- Look for bacon bits that don’t contain nitrates or nitrites or cook 4-6 slices bacon (nitrate/nitrite-free), drain on paper towels, and crumble.
- If you don’t like chunks of cheese, you can use shredded cheese. You can also use Miracle Whip in place of mayonnaise.
- You can swap out the dried dill, salt, and pepper and use Ranch seasoning. (I recommend starting with 1 tablespoon and adding more seasoning, if needed, to suit your preference.)
- Cheddar cheese is recommended in this recipe, but feel free to use your favorite type of cheese. Monterey Jack or Colby are good options.
- If you don’t have apple cider vinegar, you can use white wine vinegar or lemon juice instead.
Nutrition
Recipe Notes and Tips
- I recommend making the salad a day in advance so the flavors can marry.
- To thaw frozen peas, place them in the refrigerator the night before you plan on making this salad.
- This pea salad recipe will keep in the fridge in an airtight container for up to 5 days.
- Look for bacon bits that don’t contain nitrates or nitrites, or cook 4-6 slices of bacon (look for nitrate/nitrite-free bacon), drain on paper towels, and crumble.
Substitutions
- If you don’t like chunks of cheese, you can use shredded cheese. You can also use Miracle Whip in place of mayonnaise.
- You can swap out the dried dill, salt, and pepper and use Ranch seasoning. (I recommend starting with one tablespoon and adding more seasoning, if needed, to suit your preference.)
- Cheddar cheese is recommended in this recipe, but feel free to use your favorite type of cheese. (My personal favorite is sharp Cheddar cheese.) Monterey Jack or Colby are good options.
- If you don’t have apple cider vinegar, you can use white wine vinegar or lemon juice instead.
- Got fresh herbs? You can use one tablespoon of fresh dill in place of 1 teaspoon of dried dill.
Last Bite
Did you make this Pea Salad? I’d love to hear if you served it at a cookout, potluck, or family dinner! Leave a comment below, and don’t forget to pin or share this recipe so you’ll have it handy for your next get-together.
