This creamy pea salad has quickly become a spring salad that I make on repeat. It’s incredibly simple, but layered with different textures and flavors that make each bite extremely satisfying.
Why You’ll Love This Pea Salad
Wondering what to make with a bag of frozen peas? This green pea salad is your answer! It’s a distinctly American dish that rose to popularity after the 1950’s when packaged convenience food (like frozen peas, mayonnaise, and packaged cheese) went mainstream. Now, I’m not usually a fan of packaged food, but this classic Midwestern and Southern salad highlights simple, whole food ingredients, which I do love! I also love that it’s super simple to make, it lasts for several days in the fridge, and it’s great for potlucks. Short story, it’s a great all-around spring salad for when the weather starts to warm, and you’d like something easy and economical to enjoy at gatherings and group events. Here are a few more reasons to love it:
- It’s a deli-style salad: Similar to my broccoli salad, potato salad, and coleslaw, this pea salad is a creamy, durable, deli-style salad. The lack of leafy greens means it’ll last for up to 5 days in the fridge!
- Everyone loves peas: Did you know that frozen peas are consistently ranked as a favorite frozen veggie? I sure love them, and during the fall and winter, I make my warm peas and pancetta side dish for Thanksgiving, while in the spring and summer, I make this cold pea salad for Easter.
- It’s super flexible: While I’m sharing the classic version with you today, scroll below for ways to add crunch, protein, and other flavors!
Pea Salad Ingredients
- Frozen peas: It’s amazing what you can do with a bag of frozen peas!
- Bacon: Adds smoky, salty flavor and a little crunch.
- Sharp cheddar cheese: You can use yellow or white cheddar cheese, but I went with yellow for a classic look and flavor.
- Red onion and fresh parsley: I always love adding fresh herbs and crisp onions to salads.
- Mayonnaise and sour cream: The creamy base of the dressing. I like to use my homemade mayonnaise for maximum freshness!
- Apple cider vinegar and honey: The perfect tangy-sweet combo to round out the creamy dressing.
Find the printable recipe with measurements below.
How To Make Pea Salad
First, cook the bacon in a skillet over medium heat for 6 to 8 minutes, until crispy and golden. Then, transfer it to a paper towel-lined plate to drain and let it cool slightly.
Second, make the dressing. Just stir together the mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper until smooth and creamy.
Third, assemble the salad. Add the peas, red onion, cheddar cheese, and crispy bacon to a mixing bowl. Then, pour the dressing over the top and gently fold everything together until evenly coated. I always make sure to give this salad a quick taste to see if it needs more salt or pepper.
Lastly, I always cover and refrigerate the salad for at least 30 minutes before serving. This short rest time helps the flavors come together and makes the salad taste even better!
Ways To Customize This Salad
There are several ways I like to customize this salad with ingredients that I may have on hand. Instead of bacon, I’ll often add crispy pancetta or cubed ham. For cheese, feta cheese works great. And for additional crunchy add-ins, I love diced celery! Just remember to keep things diced small and bite-sized.
Storage Tips
Since it’s a deli-style salad with no leafy greens, it holds up well in the fridge for 4 to 5 days. And don’t worry, it won’t get super soggy over time, even though it has a creamy dressing! This makes it a great make-ahead salad for upcoming events.
More Potluck Recipes
- Chicken Salad: A potluck staple!
- Cowboy Caviar: Great for summer parties.
- Baked Beans: A July 4th favorite.
- German Potato Salad: Best no-mayo potato salad.
- Lentil Salad: So refreshing and crunchy!
If you try this pea salad recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Video
Ingredients
For the dressing
- ¼ cup mayonnaise
- ¼ cup sour cream, or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- kosher salt and ground black pepper, to taste
For the pea salad
- 1 pound frozen peas, thawed and patted dry
- 6 slices bacon, sliced into ½-inch pieces
- ⅓ cup diced red onion
- 4 ounces sharp cheddar cheese, cut into cubes about the size of the peas
- 2 to 3 tablespoons finely chopped fresh parsley
Instructions
- Cook the bacon. Add the bacon to a skillet over medium heat. Cook for 6 to 8 minutes, until crispy and golden, then remove with a slotted spoon to a paper towel-lined plate.
- Make the dressing. In a small bowl, stir together the mayonnaise, sour cream, apple cider vinegar, honey, salt and pepper.
- Assemble the salad. In a medium bowl, add the peas, red onion, cheddar cheese, and crispy bacon. Add the dressing and gently fold until evenly coated. Taste and add more seasoning as needed.
- Chill before serving. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Lisa’s Tips
- Storage tip: Since it’s a deli-style salad with no leafy greens, it will hold up well in the fridge for 4 to 5 days. This makes it a great make-ahead salad for upcoming events!
Nutrition
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Behind The Scenes
I recently took this salad to a friend’s house for a spring potluck and it was a hit! Even those who said they don’t usually gravitate towards peas loved it. So, moral of the story, you might be able to get your kids to eat more peas if you serve them up this salad as well! ;)
