Imagine a dish so simple yet so addictive that it disappears before the main course even hits the table. That’s pea salad for you—cool, creamy, and packed with crunch. No fancy techniques, no obscure ingredients, just pure, unapologetic flavor.
Whether you’re feeding a crowd or just craving something refreshing, this recipe delivers every time. And the best part? You probably have half the ingredients in your fridge right now.
Ready to make a salad that’ll have people asking for the recipe? Let’s go.
Why This Pea Salad Recipe Works
This isn’t your grandma’s bland pea salad (no offense, Grandma). The magic lies in the balance: sweet peas, tangy dressing, and crunchy mix-ins create a texture and flavor explosion.
The dressing clings perfectly to every bite, and the add-ins (hello, bacon and cheese) make it downright irresistible. It’s the kind of dish that converts veggie skeptics. Plus, it takes 10 minutes to throw together.
What’s not to love?
Ingredients You’ll Need
- 4 cups frozen peas (thawed, because nobody wants ice chunks)
- 1/2 cup mayonnaise (the glue holding this masterpiece together)
- 1/4 cup sour cream (for tang and creaminess)
- 1 tbsp apple cider vinegar (trust us, it’s necessary)
- 1 tsp sugar (to balance the acidity)
- 1/2 cup shredded cheddar cheese (because cheese makes everything better)
- 1/2 cup cooked bacon, chopped (optional, but highly recommended)
- 1/4 cup red onion, finely diced (for a little bite)
- Salt and pepper (to taste, unless you enjoy bland food)
Step-by-Step Instructions
- Thaw the peas. Dump them in a colander and run cold water over them for a minute. Let them drain well—no one likes a watery salad.
- Mix the dressing. In a large bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper. Taste it.Adjust if needed. Congrats, you just made magic sauce.
- Combine everything. Add peas, cheese, bacon, and onion to the bowl. Gently fold until everything’s coated.Don’t overmix, or you’ll end up with mush.
- Chill. Cover and refrigerate for at least 30 minutes. This lets the flavors party together.
- Serve. Give it a quick stir, then watch it vanish from the table.
How to Store Pea Salad
Store leftovers in an airtight container in the fridge for up to 3 days. The peas may soften slightly, but the flavor stays killer.
FYI, freezing is a no-go—the texture turns into sad, soggy disappointment.
Why You Should Make This Recipe
Besides being stupidly easy? It’s versatile (picnics, potlucks, weeknight dinners), crowd-pleasing, and packed with protein and fiber. It’s also a sneaky way to get veggies into picky eaters.
And let’s be real: anything with bacon earns bonus points.
Common Mistakes to Avoid
- Using canned peas. They’re mushy and taste like regret. Frozen or fresh only.
- Skipping the chill time. The flavors need to mingle. Patience is a virtue.
- Overloading the dressing. Start with less—you can always add more.
- Forgetting to season. Taste as you go.Salt is your friend.
Swaps and Alternatives
No sour cream? Use Greek yogurt. Vegetarian?
Skip the bacon and add smoked almonds for crunch. Hate red onion? Try green onions or shallots.
Want extra crunch? Throw in some diced celery or radishes. The recipe is forgiving—make it yours.
FAQs
Can I use fresh peas instead of frozen?
Absolutely!
Blanch them for 2 minutes in boiling water, then shock them in ice water to keep that bright green color. Just don’t use them raw—they’re too starchy.
How far in advance can I make this?
You can prep it up to 24 hours ahead. The flavors get even better, but add extra bacon and cheese on top before serving for maximum freshness.
Is there a lighter version?
Swap mayo for Greek yogurt and skip the bacon (but IMO, life’s too short for that).
You’ll save calories but lose some flavor.
Can I add other veggies?
Go wild. Diced bell peppers, cucumbers, or even shredded carrots work. Just keep the ratios balanced so the peas stay the star.
Final Thoughts
Pea salad is the underdog of side dishes—simple, satisfying, and sneakily addictive.
It’s proof that great food doesn’t need to be complicated. Whip it up for your next gathering, and prepare for recipe requests. And if someone says they don’t like peas?
Serve it anyway. They’ll change their mind.
