Pea Salad with Bacon is a delightful twist on a classic side dish that brings a burst of texture and flavor to any table. The vibrant green peas beautifully contrast with the crispy bacon and creamy dressing, creating an appealing dish that’s hard to resist. I first stumbled upon this recipe at a summer BBQ, where it quickly became the star of the potluck. It’s not just a mere accompaniment; it’s a satisfying dish that could easily stand alone.

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What makes this Pea Salad truly special is its combination of fresh ingredients and that irresistible smoky flavor from bacon. It’s extremely easy to whip up, making it a perfect choice for gatherings and family dinners alike. Plus, it can be assembled ahead of time—just a quick toss before serving. Trust me, once you try it, you’ll find yourself craving this Pea Salad often!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pea Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pea Salad

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes, making it perfect for spontaneous gatherings.
Irresistible Flavor: The smoky, crunchy bacon combined with creamy dressing creates a flavor explosion.
Eye-Catching Appeal: The vibrant colors from the peas and red onion make it visually stunning.
Flexible Serving: Enjoy it as a side, snack, or even as a light lunch.
Diet-Friendly Options: Easily adaptable for a lighter option—light mayo or Greek yogurt work great here!

Ingredients You’ll Need

8 slices bacon (10-11 ounces), chopped into bite-sized pieces: This provides a crispy, savory flavor; turkey bacon can be used as a substitute for a lighter option.
4 cups frozen peas: Using frozen peas simplifies the recipe while keeping them sweet and vibrant. Don’t use fresh peas, as they can be hard to cook perfectly.
⅓ cup small diced red onion: Offers a mild, crunchy contrast to the salad; if you prefer a sweeter bite, try using green onions instead.
6 ounces cheddar cheese, diced into small cubes: The creamy cheddar adds richness; feel free to swap it out for a sharper cheese like aged white cheddar for deeper flavor.
6 tablespoons mayonnaise: Provides creaminess; for a lighter version, use Greek yogurt instead.
6 tablespoons sour cream: Balances the richness of the mayo; substituting with plain yogurt is another great option.
2 tablespoons chopped fresh dill: Adds a lovely freshness; if you don’t have fresh, dried dill can work in a pinch (but use less).
1 tablespoon apple cider vinegar: This brightens up the dish; a squeeze of lemon juice can be a refreshing alternative.
1 tablespoon granulated sugar: Balances out the vinegar; you could try honey or agave if you prefer natural sweetness.
1 teaspoon Dijon mustard: For a mild tang; yellow mustard can be used if that’s what you have handy.
½ teaspoon granulated garlic powder: Provides a subtle savory depth; fresh minced garlic can be used if you enjoy a stronger flavor.
½ teaspoon diamond crystal kosher salt, plus additional to taste: This enhances all flavors in the dish; adjust based on your preferences for seasoning.
¼ teaspoon freshly-ground black pepper, plus additional to taste: Adds warmth and complements the other flavors nicely.

How to Make Pea Salad

Cook the Bacon: In a large skillet over medium-high heat, cook the chopped bacon until it’s crispy and the fat is rendered, about 8 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate to drain the excess grease.
Prepare the Peas: In a large pot, bring unsalted water to a boil. Add the frozen peas and cook for 1 to 1½ minutes, just until they’re heated through. Immediately transfer them to an ice bath to stop the cooking. Once cooled (about 2-3 minutes), drain them well in a colander.
Combine Ingredients: In a large bowl, gently fold together the drained peas, crispy bacon, diced red onion, and cheddar cheese. Be careful here; the peas are delicate and will break apart if you’re too rough.
Mix the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, chopped dill, apple cider vinegar, granulated sugar, Dijon mustard, garlic powder, salt, and pepper until smooth.
Blend the Salad: Fold ⅔ of the dressing into the salad until everything is coated evenly. Reserve the remaining dressing in the refrigerator for later. Cover the salad tightly and refrigerate for at least 1 hour, though 2-4 hours is even better for flavors to meld.
Final Touches: When you’re ready to serve, remove the salad from the fridge. Fold in as much of the reserved dressing as you desire. Taste and adjust the seasoning with salt and pepper. To finish, garnish with extra crumbled bacon, fresh dill fronds, and cracked black pepper for an added touch.

Storing & Reheating

To store any leftover Pea Salad, keep it in an airtight container in the refrigerator, where it will last up to 3 days. Avoid leaving it at room temperature for more than a couple of hours. Unfortunately, this salad doesn’t freeze well due to the texture of the peas and creamy dressing, but you can refresh it with a little extra dressing or a splash of vinegar after being refrigerated.

Chef’s Helpful Tips

Watch the bacon closely while cooking; it can go from crispy to burnt quickly.
Make sure your peas are fully drained to prevent sogginess.
For best flavor, allow the Pea Salad to chill for at least 2 hours; this resting period allows all those yummy flavors to meld together beautifully.
If you notice extra creaminess after chilling, feel free to add a splash of milk or more mayo to get the desired consistency.
Use fresh herbs wherever possible; they elevate the dish and add a pop of color and flavor.

Pea Salad with Bacon is not just a salad; it’s a celebration of fresh, vibrant flavors that comes together effortlessly. The satisfying crunch of bacon complements the sweetness of peas, making every bite enjoyable. Make this dish for your next gathering or just for a satisfying side during the week. You might find it quickly becomes a staple!

Recipe FAQs

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas can be used, but they’ll need a bit longer cooking time to reach the right tenderness. Just blanch them in boiling water for about 2-3 minutes before cooling them in an ice bath.

Can I prepare this salad ahead of time?

Yes! It’s actually better when made a few hours in advance. Just keep it refrigerated until you’re ready to serve, allowing the flavors to meld beautifully.

What can I substitute for bacon?

If you’re looking for an alternative, consider using crispy chickpeas or even smoked tempeh for plant-based options. Both will add a lovely crunch with a hint of smokiness.

How do I adjust the dressing’s creaminess?

If you find the dressing too thick after chilling, simply whisk in a little milk or additional mayonnaise until you reach your desired consistency.

⭐ If you make my Pea Salad recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Pea Salad

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Pea Salad

Storing & Reheating

Chef’s Helpful Tips