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A creamy, flavorful pea salad combining thawed peas, crispy bacon, sharp cheddar, red onion, and fresh parsley tossed in a tangy-sweet dressing made from mayonnaise, sour cream, apple cider vinegar, and honey. Ideal for spring and summer potlucks or as a versatile side dish.

  • Total Time: 45 minutes (includes chilling time)
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 4 cups frozen peas, thawed and drained (or fresh peas blanched, cooled, and drained)
  • 6 slices bacon, cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded or cubed into small pieces
  • 1/2 cup red onion, finely diced (soaked in cold water 5–10 minutes if too strong)
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Pinch of salt
  • Sprinkle of black pepper

Instructions

  1. Place bacon in a skillet over medium heat and cook for 6 to 8 minutes until crispy and golden brown.
  2. Transfer bacon to a plate lined with paper towels to drain and cool, then crumble.
  3. In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, a pinch of salt, and black pepper until smooth.
  4. If using fresh peas, blanch 1 to 2 minutes in boiling water, then plunge into an ice bath and drain well; if using frozen peas, thaw completely and drain well, blotting dry.
  5. Finely dice the red onion; if the flavor is too strong, soak the diced onion in cold water for 5 to 10 minutes and drain.
  6. Shred or cube the sharp cheddar cheese into small, bite-sized pieces.
  7. In a large bowl, combine the peas, diced red onion, shredded cheddar, and crumbled bacon.
  8. Pour the prepared dressing over the mixture and gently fold until evenly coated, starting with less dressing and adding more as needed.
  9. Taste and adjust salt and pepper if necessary.
  10. Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Thaw frozen peas completely and drain excess moisture to prevent watery salad., Cook bacon until very crispy for best texture in salad; save extra bacon to sprinkle on top before serving., Soaking diced red onion reduces sharpness without losing flavor., Start with less dressing and adjust to taste since bacon and cheddar add saltiness., For a lighter dressing, substitute sour cream with plain Greek yogurt in equal amounts and adjust seasoning accordingly., Avoid freezing leftovers as creamy dressing and cheese separate, and peas become mushy., The salad holds well refrigerated for up to 5 days in an airtight container., Mix-ins and swaps: replace bacon with pancetta or diced ham; use feta instead of cheddar for tanginess; add diced celery for extra crunch., For vegetarian versions, omit bacon and add toasted nuts or roasted chickpeas for crunch and adjust seasoning.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: Approximately 3/4 cup per serving
  • Calories: Approximately 180 calories per serving
  • Fat: 13 grams per serving
  • Carbohydrates: 10 grams per serving
  • Protein: 8 grams per serving