This old fashioned pea salad with bacon is a simple side dish that is the perfect side for many meals. Made with sweet, tender crisp peas, bacon, cheese, onion, and a sweet and salty dressing that is irresistible.

I still remember the first time I tried pea salad at my Grandmother’s church potluck. I was a little hesitant at first, but after one bite I was sold. The peas, bacon, cheese, and dressing really come together to make a cold salad that is hard to beat.

Now, I make this easy recipe all year round. It’s always a staple on our Easter table and we also love it at our summer cookouts. It’s the kind of recipe that is like comfort food and reminds me of family.

This salad pairs wonderful with variety of main dishes like air fryer rotisserie chicken, pork tenderloin, and steak.

Why you’ll love this recipe

Easy – This is a super simple recipe with just a few ingredients. I also love that it can be made in about 10 minutes.

Delicious – Sweet, salty, crunchy, and creamy, this salad has it all. It’s perfect to serve as a BBQ side dish, bring to a potluck, holiday meal, or just to have for a meal at home.

Ingredients

• Frozen peas – Could also use fresh or canned but I prefer frozen peas because they are tender crisp.
• Shredded cheese – We like to use Colby/Jack or Cheddar cheese.
• Red onion – The red onion adds delicious flavor and color. You can substitute with a diced green onions.
• Bacon crumbles – Use cooked and crumbled crispy bacon or prepackaged bacon bits.
• Mayonnaise – Used for the dressing. You can also use Miracle Whip.
• Sour cream – You can use full or low fat sour cream.
• Seasoned salt – Adds flavor. You can substitute with regular salt.
• Ground black pepper – Use for seasoning.
• Sugar – This adds a hint of sweetness to the dressing.

How To Make Pea Salad

Scroll down for full printable recipe and ingredient list.

1. Dressing: Begin by making the dressing for the pea salad. Mix together mayonnaise, sugar, sour cream, seasoning salt, and ground black pepper in a large bowl.
2. Salad: Rinse the frozen peas under cold water to help them thaw. Place the thawed peas, bacon crumbles, cheese, and onion in the bowl. Stir to toss the ingredients and coat with the dressing.
3. Refrigerate: Cover the bowl and place in the refrigerator until ready to serve.

Variations

Protein: You can substitute bacon with diced ham and add in chopped hard-boiled eggs.

Vegetables: Feel free to also add in other vegetables like diced bell pepper, corn, or diced tomatoes.

Dressing: This is also great using ranch dressing. Use bottled or homemade Wingstop ranch.

Heather’s recipe tips

• Dry the peas. Once the peas have thawed, make sure to pat the dry. This will help prevent the dressing from becoming watery.
• Let it chill. Make sure to let the pea salad chill in the refrigerator for at least 30 minutes so that the flavors come together.

Storage instructions

Store: Store leftover pea salad covered in an airtight container in the refrigerator for up to 3 days. You can make this salad ahead of time before serving.

Freeze: This salad is not best frozen. The mayonnaise does not hold up well after thawing.

Frequently asked questions

More easy vegetable side dishes

• Southern fried corn – This corn is so good! A delicious side dish.
• Roasted broccoli – Air fryer roasted broccoli is so easy to make.
• Corn salad – A cool, satisfying salad for the summer.
• Broccoli salad with raisins – Delicious, crunchy salad.
• Grape salad – A copycat Chicken Salad Chick recipe.

Let me know if you tried this green pea salad in the comments.