Step-by-Step Instructions
1. Prep the Peas
You don’t actually need to cook the peas. Simply place the frozen peas in a colander and run lukewarm water over them for about 60 seconds until they are thawed but still cold. Pat them completely dry with a paper towel. Dry peas are the secret to a dressing that stays creamy and doesn’t get watery.
2. The Bacon Factor
While the peas are drying, fry your bacon. You want it slightly more “done” than you might eat for breakfast, as the moisture in the salad will naturally soften the bacon over time. Once cooled, chop it into bite-sized pieces.
3. Whisk the Dressing
In a large mixing bowl, whisk together:
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½ cup Mayonnaise
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¼ cup Sour cream or Greek yogurt
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1 tbsp Apple cider vinegar
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1 tsp Sugar
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Salt and cracked black pepper to taste
4. The Fold
Add the peas, diced red onion, cheddar cheese, and half of the bacon to the bowl. Use a rubber spatula to gently fold the ingredients together until every pea is coated in the creamy dressing.
5. The Chill (Crucial!)
Cover the bowl and refrigerate for at least one hour. This allows the onion to mellow out and the flavors to marry. Just before serving, top with the remaining crispy bacon and a sprinkle of fresh chives or parsley.
Creative Variations
Why This Recipe Wins
Beyond the flavor, this salad is a “low-stress” champion. You can make it 24 hours in advance, and it actually tastes better the next day. It’s naturally gluten-free and provides a surprising amount of protein and fiber thanks to the peas and bacon.
Whether you’re serving it alongside grilled chicken, a holiday ham, or just eating it straight from the bowl at midnight, this Easy Creamy Bacon Pea Salad is proof that sometimes, the old-school recipes are still the best
