Creamy Bacon Pea Salad
Description
This Creamy Bacon Pea Salad is a classic potluck favorite loaded with sweet green peas, crispy bacon, sharp cheddar cheese, red onions, and hard-boiled eggs tossed in a rich, tangy dressing. It’s quick to prepare, full of texture and flavor, and perfect for barbecues, picnics, holiday gatherings, or as a refreshing side dish.
Ingredients
Salad
- 4 cups frozen peas, thawed
- 8 slices bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- ½ cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tbsp fresh parsley or dill, chopped
Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and black pepper, to taste
Instructions
- Cook the bacon until crispy. Drain and crumble.
- Thaw the peas and pat dry with paper towels.
- In a large bowl, combine peas, cheddar cheese, red onion, eggs, parsley, and half of the bacon.
- In a separate bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss gently until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Sprinkle the remaining bacon on top just before serving.
Q&A
Can I make this salad ahead of time?
Yes. It can be prepared up to 24 hours in advance and stored in the refrigerator.
Can I use fresh peas instead of frozen?
Absolutely. Blanch fresh peas for 2–3 minutes, then cool before using.
What cheese works best?
Sharp cheddar is traditional, but Colby Jack, Monterey Jack, or Gouda are delicious alternatives.
How long does it last?
Store covered in the refrigerator for up to 3 days.
Can I make it lighter?
Yes. Substitute Greek yogurt for part or all of the sour cream and mayonnaise.