This 1950s potluck staple never cooks the peas—they thaw in the fridge, staying sweet instead of mushy.
Pea Salad
A creamy pea salad with bacon, cheddar cheese, and a tangy dressing.
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(2)
- 1/8 teaspoon pepper
- 1/3 cup diced red onion
🥩Meat & Seafood(1)
- 8 slices bacon, diced
🥛Dairy & Eggs(2)
- 3/4 cup cubed sharp cheddar cheese
- 1/2 cup sour cream
🫙Pantry Staples(1)
- 1 tablespoon granulated sugar
🧂Spices & Seasonings(1)
- 1/4 teaspoon coarse salt
🍯Sauces & Condiments(2)
- 2 teaspoons apple cider vinegar
- 1/4 cup mayonnaise
📦Other(1)
- 4 cups frozen peas, thawed
Nutrition (per serving)
Calories
297
Protein
12g
Carbs
13g
Fat
22g
👨🍳 Instructions
- 1
Cook the bacon until crispy, then dice it.
- 2
In a large bowl, mix sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper.
- 3
Add thawed peas, diced red onion, cubed cheddar cheese, and bacon to the bowl.
- 4
Toss everything together until well combined.
- 5
Chill in the refrigerator before serving.
💡 Pro Tips
- ✓Thaw frozen peas by running them under cool water for 2-3 minutes, then pat completely dry with paper towels before adding to the dressing. Excess surface moisture dilutes the dressing by up to 15% and causes the salad to separate after 2 hours.technique2-3 minutes, pat dry
- ✓Cook bacon to 165°F internal temperature (just past crispy) rather than darkly browned, as burnt bacon releases bitter compounds that overpower the subtle pea-cheddar flavors in this mild salad.timing165°F internal temp
- ✓Let the dressing (sour cream, mayo, vinegar, sugar) sit at room temperature for 10 minutes before mixing in vegetables so the acid in vinegar can partially break down the sour cream's protein structure, creating a lighter, more pourable emulsion rather than a thick paste.timing10 minutes at room temperature
- ✓Use a 2:1 ratio of sour cream to mayonnaise (currently 2:1 in your recipe) because sour cream's lactic acid adds brightness while mayo provides emulsification; swapping to equal parts would increase fat content by 8% and make the salad heavy.ingredient2:1 sour cream to mayo ratio
- ✓Chill the salad for exactly 4-6 hours before serving, not overnight; beyond 6 hours, frozen peas begin releasing starch granules that absorb dressing and thicken it to a paste-like consistency by 24 hours.timing4-6 hours maximum chill time
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
This 1950s potluck staple never cooks the peas—they thaw in the fridge, staying sweet instead of mushy.
Pea Salad
A creamy pea salad with bacon, cheddar cheese, and a tangy dressing.
📝 Ingredients
🥬Fresh Produce(2)
- 1/8 teaspoon pepper
- 1/3 cup diced red onion
🥩Meat & Seafood(1)
- 8 slices bacon, diced
🥛Dairy & Eggs(2)
- 3/4 cup cubed sharp cheddar cheese
- 1/2 cup sour cream
🫙Pantry Staples(1)
- 1 tablespoon granulated sugar
🧂Spices & Seasonings(1)
- 1/4 teaspoon coarse salt
🍯Sauces & Condiments(2)
- 2 teaspoons apple cider vinegar
- 1/4 cup mayonnaise
📦Other(1)
- 4 cups frozen peas, thawed
Nutrition (per serving)
Calories
297
Protein
12g
Carbs
13g
Fat
22g
👨🍳 Instructions
- 1
Cook the bacon until crispy, then dice it.
- 2
In a large bowl, mix sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper.
- 3
Add thawed peas, diced red onion, cubed cheddar cheese, and bacon to the bowl.
- 4
Toss everything together until well combined.
- 5
Chill in the refrigerator before serving.
💡 Pro Tips
- ✓Thaw frozen peas by running them under cool water for 2-3 minutes, then pat completely dry with paper towels before adding to the dressing. Excess surface moisture dilutes the dressing by up to 15% and causes the salad to separate after 2 hours.technique2-3 minutes, pat dry
- ✓Cook bacon to 165°F internal temperature (just past crispy) rather than darkly browned, as burnt bacon releases bitter compounds that overpower the subtle pea-cheddar flavors in this mild salad.timing165°F internal temp
- ✓Let the dressing (sour cream, mayo, vinegar, sugar) sit at room temperature for 10 minutes before mixing in vegetables so the acid in vinegar can partially break down the sour cream's protein structure, creating a lighter, more pourable emulsion rather than a thick paste.timing10 minutes at room temperature
- ✓Use a 2:1 ratio of sour cream to mayonnaise (currently 2:1 in your recipe) because sour cream's lactic acid adds brightness while mayo provides emulsification; swapping to equal parts would increase fat content by 8% and make the salad heavy.ingredient2:1 sour cream to mayo ratio
- ✓Chill the salad for exactly 4-6 hours before serving, not overnight; beyond 6 hours, frozen peas begin releasing starch granules that absorb dressing and thicken it to a paste-like consistency by 24 hours.timing4-6 hours maximum chill time