creamy bacon pea salad

Prep Time: 10 minutes | Cook Time: 5 minutes (bacon) | Total Time: 15 minutes
Intensity Level: Very Easy (1 out of 5)
Servings: 8 (as a side dish)
Calories per serving: 342 kcal

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Why You’ll Love This Recipe

This Creamy Bacon Pea Salad is the ultimate potluck champion. It combines sweet, tender peas with smoky, crispy bacon, sharp cheddar cheese, and red onion, all coated in a tangy-sweet mayonnaise-sour cream dressing.

There’s no cooking required for the peas (just a quick thaw), so the only “heat” involved is crisping the bacon. From start to finish, you’re looking at 15 minutes of very low-intensity work. It’s creamy, crunchy, salty, and sweet all at once.

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Intensity Breakdown (Effort Level: Low)

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Ingredients

For the Salad:

• 4 cups (560g) frozen sweet peas, thawed (do not cook)

• 8 slices thick-cut bacon, cooked crisp and crumbled

• 1 cup (120g) sharp cheddar cheese, diced small (or shredded)

• ½ cup (75g) red onion, finely diced

• ¼ cup (25g) fresh parsley, chopped (optional, for color)

For the Creamy Dressing:

• ½ cup (120g) full-fat mayonnaise

• ¼ cup (60g) sour cream

• 1 tablespoon apple cider vinegar (or white wine vinegar)

• 1 tablespoon granulated sugar (or honey)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon smoked paprika (optional, for depth)

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Step-by-Step Instructions

Step 1: Thaw the Peas (Intensity: Very Low)

Place the frozen peas in a colander and rinse with cool water for 1 minute. Shake off excess water and let them drain while you prepare the other ingredients. Do not cook the peas – they should remain firm, bright, and sweet.

Step 2: Cook the Bacon (Intensity: Low)

In a large skillet over medium heat, cook the bacon until crisp, about 4–5 minutes per side. Transfer to a paper-towel-lined plate to drain. Once cool, crumble or chop into small bite-sized pieces.

Time-saver tip: Use pre-cooked bacon bits (real bacon, not imitation) and skip this step entirely.

Step 3: Chop the Vegetables & Cheese (Intensity: Low)

Finely dice the red onion (small pieces so they don’t overpower). Dice the cheddar cheese into ¼-inch cubes, or use shredded cheese for a smoother texture. Chop the parsley if using.

Step 4: Make the Dressing (Intensity: Very Low)

In a small bowl, whisk together:

• Mayonnaise

• Sour cream

• Apple cider vinegar

• Sugar

• Garlic powder

• Salt, pepper, and smoked paprika

Whisk until completely smooth. Taste and adjust salt or vinegar as desired.

Step 5: Combine Everything (Intensity: Very Low)

In a large mixing bowl, combine the thawed peas, crumbled bacon, diced cheddar, red onion, and parsley (if using). Pour the dressing over the top.

Fold gently with a rubber spatula until all ingredients are evenly coated. Do not over-mix or the peas will break.

Step 6: Chill (Optional but Recommended)

Serve immediately, or cover and refrigerate for 1 hour to let the flavors meld. This salad tastes even better the next day.

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Time & Intensity Summary Table

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Recipe Notes & Variations

• Make it lighter: Use Greek yogurt instead of sour cream and light mayonnaise.

• Make it dairy-free: Use vegan mayo, vegan sour cream, and omit cheese.

• Add crunch: Toss in ¼ cup of sunflower seeds or toasted slivered almonds.

• More tang: Add 1 tablespoon of dill pickle juice to the dressing.

• Less sweet: Reduce sugar to ½ tablespoon or omit entirely.

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Nutrition Information (per serving, 1/8 of recipe)

Nutrition is an estimate and is provided for informational purposes only. Values will vary based on specific ingredients and brands used.

% Daily Values (based on 2,000 calorie diet):

• Fat: 32%

• Saturated Fat: 45%

• Sodium: 27%

• Carbohydrates: 6%

• Fiber: 14%