Classic Pea Salad

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This creamy pea salad is my spring and summer salad staple! It's simple, flavorful, and perfect for potlucks and group gatherings. Watch the video below to see how I make this in my kitchen!

Prep Time15

Cook Time6

Total Time51

Course: Salad, Side Dish

Cuisine: American

Keyword: Creamy Pea Salad, Healthy Summer Salad, Pea Recipes, Pea Salad, Pea Salad Recipe, Potluck Salad, Salad Recipes, Spring Salad

Servings: servings

Author: Lisa Bryan

Equipment

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

US - Metric

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.

Video

Notes

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