Sweet peas, crispy bacon or ham, cheddar cheese, and a creamy dressing — just like Mom used to make.
This old-fashioned creamy pea salad with cheddar and bacon is a classic spring side dish. Easy to make, perfect for Easter, potlucks, and family dinners.
Even though the calendar still says winter, those first warmer days always make me think of spring — and of my mother out in her garden.
Every year she planted rows of peas. They were the sweetest peas I have ever tasted. I would walk out to the garden, pick a handful of pods, snap them open, and eat those little green jewels right there in the sunshine. She canned them, froze them, stirred them into soups, and turned them into simple salads like this one.
This creamy pea salad is one of those old-fashioned recipes that has stood the test of time. It’s made with simple ingredients, comes together in minutes, and tastes even better after it chills. The sweetness of the peas, the sharp cheddar, the smoky bacon, and the creamy dressing all come together in a way that feels both comforting and fresh.
It’s the kind of dish you bring to potlucks, serve at Easter dinner, or spoon alongside grilled meat on a warm spring evening. In reality, this salad tastes great any time of the year.
This creamy pea salad pairs beautifully with my Glazed Pork Loin or Buttermilk Oven Baked Chicken for a complete family dinner.”
Ingredients:
4 ounces sharp cheddar cheese, cut into pea sized pieces
1 onion diced
1/4 pound bacon or ham, fully cooked and finely chopped
1/4 c. mayonnaise
1 Tbs. sugar
1 tsp. apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Place the frozen peas in a colander and allow them to thaw completely. Drain well, so the salad does not become watery.
In a large mixing bowl, combine the sour cream, mayonnaise, sugar, apple cider vinegar, salt, and black pepper. Stir until smooth and well blended.
Add the thawed peas, cubed cheddar cheese, diced onion, and chopped bacon to the bowl.
Gently stir until all the ingredients are evenly coated with the dressing.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Stir gently before serving.
Tips for the Best Pea Salad:
- Make sure the peas are fully thawed and well drained. Excess moisture will thin the dressing.
- Cube the cheese instead of shredding it for the best texture.
- Dice the onion small so it blends into the salad without overpowering it.
- Let it chill at least one hour — it truly tastes better after resting.
Variations & Substitutions:
- Use red onion for a little extra color and bite.
- Substitute Monterey Jack or Colby cheese if you prefer a milder flavor.
- Add diced hard-boiled eggs for a heartier version.
- Stir in a handful of chopped fresh parsley for brightness.
- Swap the bacon for turkey bacon if desired.
- Add some finely chopped celery to the dish for extra crunch.
Serving Suggestions:
How to Store:
Store in an airtight container in the refrigerator for up to 3 days.
Stir gently before serving again.
This salad is best served cold and is not recommended for freezing.
Frequently Asked Questions:
Can I use canned peas?
Frozen peas work best because they hold their texture. Canned peas tend to be too soft.
Can I make this ahead of time?
Yes. In fact, it tastes even better after a few hours in the refrigerator.
Can I use Miracle Whip or salad dressing instead of mayonnaise?
Yes. Years ago, many people used Spin Blend. If you prefer a slightly sweeter flavor, salad dressing-style mayonnaise works well.
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