A nostalgic classic, this Pea Salad with Bacon & Cheese is a delicious and versatile side dish, perfect for summer cookouts and picnics.

Old-Fashioned Pea Salad

Today, we’re bringing back a timeless classic that you might be surprised that the kids will love: Pea Salad with Red Onions and Cheddar Cheese.

This delightful Midwestern side dish may seem unassuming at first glance, but its vibrant flavors are sure to elevate any meal, whether it’s a casual BBQ, a sunny picnic in the park, or a special family meal.

Crisp, fresh peas are tossed in a creamy dressing that strikes the perfect balance between tangy and sweet. The mayonnaise and sour cream base lend a rich and velvety texture to the salad, perfectly complemented by the delightful crunch from crispy bacon, the salty and rich shredded cheddar cheese, and the subtle acidic bite from diced red onion. It all comes together to create a symphony of flavors and textures that will leave you craving more.

Pea salad dates back to the early 20th century when canned vegetables became widely available and popularized in home kitchens. Originally a simple combination of canned peas, mayonnaise, and seasonings, the dish has evolved over the years to include a variety of ingredients, adding depth and complexity to its flavor profile.

I was skeptical at first introducing this dish to my family but they loved it! My daughter prefers the recipe without sugar, but the rest of us enjoyed it with sugar. Try it both ways to see what your family prefers!

Ingredients

• 2 cups peas, uncooked
• 3 Tablespoons mayonnaise
• 1/4 cup sour cream
• 1/2 Tablespoons white sugar, or more to taste
• 1 teaspoon apple cider vinegar, or more to taste
• Salt and pepper, as desired
• 3-4 slices bacon, cooked and chopped
• 1/3 cup shredded cheddar cheese
• 1/4 red onion, diced

Helpful Kitchen Tools

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• Measuring cups and spoons
• Mixing bowls
• Chef’s Knife
• Cutting Board
• Cheese Grater

Instructions

Bring a saucepan full of water to boil over high heat.

Add the peas and cook for 2 minutes, then drain and rinse immediately with cold water.

If the peas are still warm, place in the fridge as you assemble the rest of the salad.

In a medium-sized mixing bowl, combine the mayonnaise, sour cream, sugar, apple cider vinegar, salt and pepper. Taste and adjust to your personal preferences.

Stir in the cooled peas, chopped bacon, shredded cheddar cheese and diced red onion until all ingredients are completely coated.

Place the salad in the fridge for at least an hour to marinate.

Serve cold.

Prep Tips

• Peas – We recommend using frozen peas instead of canned peas, for the best flavor.
• Making the Dressing – Taste and adjust the salad dressing to your personal preferences before adding the other salad ingredients.
• Storage – Keep leftovers in an airtight container in the fridge for 3-4 days. Do not freeze, as freezing may affect the texture and taste of the salad, especially due to the creamy dressing and fresh ingredients like peas and onions.
• Make Ahead – You can mix the peas, mayonnaise, sour cream, sugar, apple cider vinegar, salt, and pepper together in a bowl, cover tightly, and refrigerate for up to 4 hours (or even overnight) before serving. This allows the flavors to meld together and the salad to chill, enhancing its taste. For best results, it’s recommended to add the crispy bacon, shredded cheddar cheese, and diced red onion just before serving. This ensures that the bacon remains crunchy and the cheese retains its texture, while the red onion stays crisp and adds a fresh bite to the salad.

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