This recipe for classic pea salad is a great side dish. It’s easy to make and packed full of flavor, making it a delicious addition to any outdoor barbecue or picnic. Plus, it can be prepared in advance – making it one of those dishes that you don’t even have to think about when hosting an event!
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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 go-to 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 You’ll Love This Recipe
- It’s a simple side dish made with simple 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.
- There’s no added sugar in this recipe!
- It can be eaten as either a side dish or on its own.
📝 Ingredients
- 7 cups Frozen Peas, thawed
- 8 Ounces Cheddar, 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
👩🏻🍳 Directions
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.
📌 Recipe Notes and Tips
- 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.
🔄 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 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.
🤷🏻♀️ Frequently Asked Questions
This pea salad will last in an airtight container in the fridge for up to 5 days.
Yes, this pea salad can be served either cold or at room temperature. The colder it is, the more flavorful it will be.
No, pea salad should not be frozen. The vegetables in the salad will become mushy and lose their crunch when thawed.
📖 Recipe
Classic Pea Salad
Ingredients
- 7 cups Frozen Peas (32 ounces), thawed
- 8 Ounces Cheddar 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.
Video
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
Be sure to come back and tell us how your pea salad turned out!
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