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The cold side dish that disappears first at every potluck. Always has. Always will.
This one takes me back.
There’s something about pea salad that just lives in my memory — right next to paper plates on picnic tables, pastel Tupperware bowls, and plastic serving spoons that somehow never made it back home. You know what I mean?
My mama used to make this every summer. No matter what else was on the table — fried chicken, deviled eggs, seven-layer dip — the pea salad bowl was the first to be scraped clean. It didn’t matter how much she made. It always went fast.
And I’ll be honest: when I was a kid, I turned my nose up at it. Cold peas? Red onion? Weird. But somewhere around age 25, it clicked. The creamy tang, the little sharp bite from the onion, the smoky bacon, the chunks of cheddar? Oh honey. I’ve been hooked ever since.
Why Everyone Loves This Salad (Even If They Think They Won’t)
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It’s cold, creamy, and crunchy — all in one bite.
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Bacon + cheese. I mean, come on. Enough said.
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It’s easy to throw together. You don’t even have to cook the peas.
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Make-ahead friendly. Actually, it tastes better after it sits for a bit.
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It hits that sweet-salty-tangy spot in the most unexpected way.
What You’ll Need (and a few quick notes)
Let’s keep it simple:
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½ cup sour cream – This gives it that smooth, rich base without being heavy.
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½ cup mayonnaise – Use the real stuff if you can. Duke’s or Hellmann’s, depending on which side of the Mason-Dixon line you claim.
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1 tablespoon sugar – Just enough to balance things. Don’t skip it.
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1 tablespoon apple cider vinegar – For a little tang that wakes everything up.
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½ teaspoon salt – Taste and adjust later. The bacon and cheese bring their own saltiness.
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4 cups frozen peas, thawed – No need to cook ’em. Just thaw and drain. That’s it.
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8 slices bacon, cooked and crumbled – Save a couple pinches for garnish if you’re feeling extra.
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½ red onion, diced – Adds that little bite. If you’re onion-shy, soak the pieces in cold water for 10 minutes first.
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1½ cups cheddar cheese, cubed small – I like sharp cheddar. Cubes over shredded, always. You want chunks in every bite.
Let’s Make This Thing
Step 1: Whisk the dressing
In a nice big mixing bowl (bigger than you think — trust me), whisk together your sour cream, mayo, sugar, vinegar, and salt. Just until it’s smooth and creamy. You’ll see it thicken a bit — that’s your base.
Step 2: Add the good stuff
Toss in the peas (make sure they’re thawed and not soggy), bacon crumbles, diced onion, and those happy little cubes of cheddar. Give it a gentle stir. Don’t go smashing peas — you want everything coated but still pretty.
Step 3: Chill
Cover it up and pop it in the fridge. Let it chill for at least an hour, but longer’s better. That’s when the flavors settle in and become friends.
Step 4: Taste and tweak
Right before serving, give it a taste. Maybe it needs a pinch more salt. Maybe a splash more vinegar. Maybe you eat a spoonful right outta the bowl and call it “testing.” No one’s judging.
Step 5: Serve it up
Spoon it into a cute bowl (or the same one you mixed it in, honestly), sprinkle on a little extra bacon if you saved some, and serve cold. It’s a hit every time.
Want to Switch It Up?
This salad’s more flexible than you’d think. Here are a few swaps that still keep the spirit:
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Use Greek yogurt instead of sour cream for a little tangier, lighter version.
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Add chopped boiled eggs for a more filling salad.
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Swap red onion for green onions if you’re sensitive to the sharp bite.
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Throw in some chopped dill pickles or even pickle juice if you like a little pucker.
Leftovers? Rare, but Here’s What to Do
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Fridge: Store in an airtight container. It’ll keep for 3–4 days.
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Freezer: Don’t. It gets weird. Just make what you’ll eat or share with neighbors.
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Next-day tip: Stir before serving again — some of the dressing might sink.
Before You Head to the Kitchen…
I know it’s just pea salad. But it’s the pea salad. The one that reminds folks of potlucks and porch swings, summer suppers and second helpings.
If you make this — or change it up — I’d love to hear about it. Leave a comment, send a photo, or just tell me if it made someone smile. That’s what this whole food thing is about.
Classic Pea Salad
Ingredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, plus more to taste
- 4 cups frozen peas, thawed
- 8 slices bacon, cooked and crumbled
- 1/2 medium red onion, diced
- 1 1/2 cups cheddar cheese, cubed small
Instructions
- In a large mixing bowl, whisk together sour cream, mayonnaise, sugar, vinegar, and salt until smooth.
- Add peas, bacon, onion, and cheddar cheese. Gently stir until everything is well coated.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with extra bacon before serving, if desired.
Notes