Classic Pea Salad With Bacon Recipe

There's something irresistibly nostalgic about a chilled bowl of Classic Pea Salad With Bacon—the crisp snap of sweet peas, the smoky crunch of bacon, and the creamy dressing that ties it all together.

I first had this salad at a summer potluck in my neighbor’s backyard, nestled between the deviled eggs and fried chicken. I took one bite and immediately asked for the recipe. It’s been a staple at every barbecue and family gathering since. With minimal prep and just a handful of ingredients, it's a quick, budget-friendly crowd-pleaser that's impossible to resist.

Let’s dive into why this retro favorite deserves a permanent place in your recipe box.

Why You'll Love This Classic Pea Salad With Bacon

This isn't just any salad—it's a chilled, creamy, crunchy classic that hits all the right notes. Whether you're feeding a crowd or prepping ahead for the week, this dish delivers on flavor, convenience, and comfort.

First, it’s incredibly easy to make. With no cooking beyond crisping some bacon, the hardest part is stirring everything together. You can whip this up in 15 minutes flat, then let the fridge do the rest.

It’s perfect for potlucks, picnics, and cookouts. Because it’s served cold, this salad travels well and won’t wilt like lettuce-based salads. It’s a guaranteed hit with kids and adults alike.

The ingredients are simple and affordable. You likely have most of what you need already—frozen peas, mayo, cheese, onion, and bacon. No fancy shopping list, no stress.

It’s endlessly customizable. Swap in turkey bacon, add hard-boiled eggs, or mix in shredded carrots. This salad is a blank canvas for your favorite add-ins.

Once you make it, you’ll be finding excuses to put it on the table year-round.

Ingredients Notes

The beauty of Classic Pea Salad With Bacon lies in how a few humble ingredients come together for something greater than the sum of their parts. Here’s what makes each one special:

Frozen green peas are the star. Choose the petite variety if you can—they’re sweeter and more tender. Just thaw them before mixing; no cooking necessary. They bring that bright pop of green and a satisfying bite.

Bacon provides smoky depth and addictive crunch. Fry until crisp, then crumble or chop. For a shortcut, you can use real bacon bits, but nothing beats fresh-cooked.

Red onion adds a sharp contrast that balances the richness. Dice it finely so it doesn’t overpower. If raw onion is too strong for your taste, soak the pieces in cold water for 10 minutes before using.

Shredded cheddar cheese gives the salad a creamy, salty edge. I like using sharp cheddar for bold flavor, but mild works well if you’re serving picky eaters.

The dressing, made with mayonnaise, a splash of vinegar, and a pinch of sugar, coats everything in velvety goodness. Some versions include sour cream or Greek yogurt for extra tang—feel free to experiment.

As for equipment, all you’ll need is a skillet, a sharp knife, and a mixing bowl. This is as low-lift as recipes come.

How To Make This Classic Pea Salad With Bacon

Making this salad is a breeze. Follow these simple steps and you’ll have a creamy, crunchy masterpiece in no time.

Start by cooking your bacon in a skillet over medium heat. Let it sizzle until it’s golden and crisp. Transfer to a paper towel-lined plate to drain, then crumble once cool. The bacon grease can be saved for other recipes—it’s liquid gold!

While the bacon cooks, place your frozen peas in a colander and run them under cold water until thawed. Shake off the excess moisture and pat dry with a paper towel. Wet peas will water down the dressing, so don’t skip this step.

In a large bowl, combine the thawed peas, diced red onion, and shredded cheese. Toss gently to combine. You want everything evenly distributed before adding the dressing.

To make the dressing, whisk together mayonnaise, a splash of apple cider vinegar, and a teaspoon of sugar in a small bowl. Taste and adjust—you can add a bit of Dijon mustard or black pepper if you like a little bite.

Pour the dressing over the pea mixture and stir gently to coat. Lastly, fold in the crumbled bacon, saving a bit for garnish if you’d like.

Cover and chill the salad for at least an hour before serving. This lets the flavors meld and the dressing thicken slightly, making each bite perfectly balanced.

Storage Options

This salad stores beautifully, making it ideal for meal prep or leftovers.

Refrigerator: Store in an airtight container for up to 3 days. Stir before serving, as the dressing may separate slightly over time.

Make-ahead tip: If preparing in advance for a party, you can mix the salad a day ahead and add the bacon just before serving to keep it crisp.

Freezing isn’t recommended, as the texture of the peas and dressing won’t hold up well once thawed.

To re-crisp the bacon after storing, you can give it a quick zap in a skillet or microwave and sprinkle it over the top just before serving.

Variations and Substitutions

One of the best things about this salad? You can tweak it to suit your tastes or pantry.

Add protein with chopped hard-boiled eggs or diced cooked chicken for a more filling version.

Lighten it up by swapping half the mayo for Greek yogurt or using a low-fat mayo alternative. You’ll get creaminess without as many calories.

Make it vegetarian by using plant-based bacon or simply omitting it. A sprinkle of smoked paprika can mimic that smoky note.

Change up the cheese by trying feta for tang or Monterey Jack for a milder flavor profile.

Boost the veggies by folding in chopped celery, shredded carrots, or even corn. It’s a great way to clean out the fridge.

No matter how you mix it, this recipe is a reliable favorite. Don’t be afraid to put your own spin on it—you might just find your new signature dish.

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