Go Back

Bacon Pea Salad

A creamy, colorful Bacon Pea Salad featuring sweet green peas, crispy bacon, sharp cheddar cheese, crunchy vegetables, and a tangy homemade dressing. Perfect for barbecues, potlucks, holidays, and make-ahead side dishes. Makes 8 servings.
Print Recipe Pin Recipe
Course: Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups frozen green peas, thawed and drained
  • 8 slices bacon, cooked crispy and crumbled
  • 1/2 cup sharp cheddar cheese, cubed
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/4 cup green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra bacon crumbles, optional garnish
  • 2 tablespoons shredded cheddar cheese, optional garnish
  • 1 tablespoon chopped fresh parsley, optional garnish
  • 1 tablespoon sliced green onions, optional garnish
  • 1/8 teaspoon ground black pepper, optional garnish

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • large skillet
  • Colander
  • whisk
  • cutting board
  • Sharp kitchen knife
  • Measuring Cups and Spoons
  • Silicone spatula or large spoon
  • paper towels
  • Airtight storage container

Method
 

  1. Place frozen peas in a colander and thaw completely. Rinse briefly under cool running water if needed. Drain thoroughly and gently pat dry with paper towels.
  2. Cook bacon in a large skillet over medium heat for 8-12 minutes, turning occasionally, until golden brown and crispy. Transfer to paper towels to drain.
  3. Allow bacon to cool completely, then crumble into small pieces. Reserve a few tablespoons for garnish.
  4. Cut sharp cheddar into small cubes. Finely dice red onion and celery, thinly slice green onions, and chop fresh parsley.
  5. In a medium bowl, whisk mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Taste and adjust seasonings.
  6. Add thawed peas, cubed cheddar, red onion, celery, green onions, and parsley to a large mixing bowl. Toss gently, then fold in most of the crispy bacon.
  7. Pour the dressing over the salad ingredients and gently fold until evenly coated. Avoid crushing the peas. If needed, stir in 1 tablespoon of milk or sour cream to thin the dressing.
  8. Cover the bowl and refrigerate for 30-60 minutes so the flavors can blend and the dressing can coat the ingredients.
  9. Gently stir the chilled salad. Transfer to a serving bowl, garnish with reserved bacon, extra cheddar, parsley, green onions, and black pepper. Serve chilled.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 10gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 32mgSodium: 510mgPotassium: 260mgFiber: 4gSugar: 5gVitamin A: 75IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

Prep time: 15 minutes. Cook time: 12 minutes. Chill time: 30-60 minutes. Total time: approximately 1 hour. Servings: 8. Thaw and drain the peas thoroughly to prevent excess moisture. Reserve some crispy bacon for garnish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep refrigerated at 40°F or below. Nutrition values are estimates per serving and exclude optional garnishes.

Tried this recipe?

Let us know how it was!