Creamy Pea Salad
Creamy pea salad is a bright, flavorful side that combines tender green peas with a rich, tangy dressing and a hint of crunch from bacon and onions. This creamy pea salad recipe is simple to prepare, keeps well for picnics or potlucks, and is perfect for adding a colorful touch to any meal.
Prep
30 min
Cook
5 min
Total
35 min
Servings
6 servings
Ingredients
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Instructions
- 1
Prepare the peas: If using frozen peas, blanch them in boiling water for 2 minutes, then drain and rinse under cold water. Fresh peas can be blanched for 1–2 minutes. They should be tender but still bright green.
- 2
Mix the dressing: In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper until smooth. Taste and adjust seasoning.
- 3
Combine the salad: In a large mixing bowl, add the peas, cheddar, bacon, red onion, and red bell pepper. Pour the dressing over the top.
- 4
Toss and chill: Gently toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to let flavors meld. The salad can be made up to a day ahead.
- 5
Serve: Give the salad a final toss before serving. It should be creamy with a balance of sweet, tangy, and savory flavors.
Used in this recipe: Balloon Whisk (Amazon, affiliate links)
Nutrition (per serving)
430 kcal
Calories
This creamy pea salad mixes sweet green peas with sharp cheddar, crumbled bacon and red onion in a tangy mayonnaise and sour cream dressing. It is an old-fashioned potluck side that is easy to scale and better made ahead: the prep takes about 30 minutes, the peas need only a quick blanch, and a 30-minute chill lets the dressing soak in.
Because it holds well in the fridge, it suits cookouts, holiday buffets and packed lunches. Below you’ll find why the blanching step matters, how to keep the bacon crisp, and a few swaps for the cheese and dressing.
Ingredients
Salad
- 4 cups fresh or frozen green peas, thawed
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ small red onion, finely diced
- ½ cup diced red bell pepper (optional, for color)
Dressing
- ¾ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- Salt and black pepper, to taste
Frozen peas are the easy choice. They are picked and frozen at their sweetest, and they are available year-round. Fresh peas work too, but only if they are young and just shelled; older fresh peas turn starchy.
How to Make Creamy Pea Salad
Blanch the peas: Cook frozen peas in boiling water for 2 minutes (fresh peas for 1-2 minutes), then drain and rinse under cold water until cool. They should be tender but still bright green. Drain them very well; leftover water thins the dressing.
Mix the dressing: In a medium bowl, whisk the mayonnaise, sour cream, apple cider vinegar, honey, salt and pepper until smooth. Taste it now; it should be a little sharper and saltier than you want the finished salad, because the peas mellow it.
Combine: In a large bowl, add the peas, cheddar, red onion and red bell pepper. Keep about a third of the bacon aside for the top. Pour the dressing over.
Toss and chill: Fold gently until everything is coated, cover, and refrigerate for at least 30 minutes so the flavors blend.
Serve: Toss once more and scatter the reserved bacon on top just before serving.
Why Pea Salad Turns Watery (and Other Fixes)
- Watery dressing: Usually the peas were not drained well, or they were thawed without being patted dry. Spread them on a towel for a few minutes after rinsing. If the salad is already loose, stir in a spoonful more mayonnaise.
- Chewy bacon: Bacon softens as it sits in a creamy dressing. Cook it until quite crisp, and add most of it just before serving if the salad will sit for hours.
- Harsh onion: If raw red onion tastes too sharp, soak the diced onion in cold water for 10 minutes and drain before adding.
- Dull or flat flavor: Add a splash more vinegar and a pinch of salt. Cold food needs more seasoning than warm food.
Swaps for the Cheese, Dressing and Bacon
- Greek yogurt for half the mayonnaise: A lighter, tangier salad. Expect a slightly thinner dressing, so drain the peas extra well.
- Different cheese: Cubed Colby Jack gives a milder taste and bigger bites; crumbled feta is saltier, so reduce the added salt.
- Extra vegetables: Diced cucumber or celery add crunch in place of, or along with, the bell pepper. Add cucumber shortly before serving since it releases water.
- Vegetarian: Skip the bacon and add toasted sunflower seeds or crispy fried shallots for crunch. The salad will be less smoky and salty, so taste for seasoning.
What to Serve with Pea Salad
Pea salad belongs next to grilled and smoked meats. It works well beside oven-baked BBQ ribs, burgers, fried chicken or a holiday ham. For a potluck spread, pair it with another make-ahead salad such as broccoli bacon salad or a layered seven layer salad.
Making Ahead and Storing
You can make the salad up to a day ahead; keep the reserved bacon in a separate container and add it at serving time. Store leftovers covered in the fridge and eat them within 3 days. Pea salad does not freeze well, as the dressing separates when thawed.
Because it is a mayonnaise-based salad, don’t leave it out for more than 2 hours (1 hour if it is above 90°F outside). At a picnic, set the bowl in a larger bowl of ice.
FAQ
Do I have to cook frozen peas for pea salad?
Frozen peas are already blanched, so you can simply thaw them under cold water and dry them well. A 2-minute blanch gives a slightly more tender pea and a brighter color, which many people prefer.
Can I leave out the honey or sugar?
Yes. The dressing will taste more tangy and savory. Sweet peas already bring some sweetness, so the difference is mild.
How do I keep pea salad cold at an outdoor party?
Chill it well before leaving, keep it in a cooler until serving, and nest the serving bowl in ice. Return it to the cooler as soon as people have been served.
