Creamy Pea Bacon Salad

This classic pea salad combines sweet peas with savory bacon and sharp cheddar cheese for a perfect balance of flavors. The creamy dressing brings everything together, creating a dish that disappears quickly at potlucks and family gatherings.

I first made this pea salad for a neighborhood barbecue where I needed something quick that wouldn't wilt in the summer heat. It was such a hit that now I keep the ingredients stocked during warm months for impromptu gatherings.

Ingredients

• Frozen peas thawed completely to maintain their sweet flavor and firm texture. Fresh spring peas work beautifully when in season
• Cheddar cheese adds sharp flavor contrast. Choose a medium to sharp cheddar for best results
• Red onion provides a pleasant bite that balances the sweet peas. Soak in cold water briefly if you prefer milder onion flavor
• Bacon brings smoky depth and satisfying crunch. Cook until very crisp for best texture
• Mayonnaise creates the creamy base. Use full fat for richness or substitute half with Greek yogurt for tangier results
• Apple cider vinegar cuts through richness with necessary acidity
• Sugar optional but helps balance flavors especially if your peas are less sweet
• Salt and pepper to taste remember bacon adds saltiness so season carefully

Step-by-Step Instructions

Prepare the Vegetables

Begin with completely thawed peas for best texture. Pat them gently with paper towels to remove excess moisture which could dilute your dressing. Dice red onion finely for even distribution throughout the salad.

Prepare the Bacon

Cook bacon until extremely crisp for maximum texture contrast. Allow to cool completely before crumbling to maintain crunchiness. Reserve a small amount for garnish if desired.

Make the Dressing

Whisk mayonnaise with apple cider vinegar until completely smooth. Add sugar gradually if using tasting as you go to prevent oversweetening. Season with freshly ground black pepper and just enough salt to enhance flavors.

Combine Elements

Gently fold all ingredients together using a rubber spatula rather than aggressive stirring. This preserves the integrity of the peas and prevents cheese from breaking down.

Chill Thoroughly

Cover tightly and refrigerate for at least 30 minutes though 2 hours is ideal. This resting period allows flavors to fully develop and meld together creating a cohesive dish rather than separate elements.

Save

The apple cider vinegar is my secret ingredient in this recipe. I discovered its importance when I accidentally used white vinegar once and missed that subtle fruity tang that perfectly complements the sweet peas. My grandmother always insisted on this specific vinegar in her version which inspired my recipe.

Storage Tips

This pea salad maintains its quality in the refrigerator for up to three days when stored in an airtight container. The flavors actually improve after the first day as they continue to meld together. For best results stir gently before serving to redistribute the dressing. Freezing is not recommended as the mayo based dressing will separate upon thawing and the vegetables will lose their crisp texture.

Seasonal Variations

Summer version shines with the addition of halved cherry tomatoes and fresh herbs like dill or basil. For fall gatherings consider adding diced apple and toasted walnuts for seasonal flair. Winter adaptations work beautifully with the addition of pomegranate seeds for bright pops of color and flavor. Spring celebrations call for fresh peas straight from the garden and tender shoots as garnish.

Serving Suggestions

This versatile salad pairs wonderfully with grilled meats especially barbecue chicken or ribs. Serve it alongside sandwiches for a complete lunch that satisfies without weighing you down. For elegant presentations scoop the salad into lettuce cups or hollow tomatoes. The contrasting colors make this dish particularly attractive on holiday buffet tables next to traditional offerings.

History Notes

Pea salad has deep roots in American midwest cuisine dating back to farm gatherings where preserved vegetables provided fresh flavor during winter months. The addition of bacon reflects the practical use of preserved meats while cheddar cheese showcases the dairy production common throughout the region. This humble dish reflects the ingenuity of home cooks making delicious food from available ingredients regardless of season.

Recipe FAQs

→ Can I make this pea salad ahead of time?

Yes, this salad can be prepared up to 24 hours in advance. The flavors actually improve as they meld in the refrigerator. Just give it a quick stir before serving to redistribute the dressing.

→ Can I use fresh peas instead of frozen?

Absolutely! Fresh peas will work wonderfully. Blanch them in boiling water for 1-2 minutes until bright green and tender-crisp, then immediately shock in ice water to stop the cooking process. Drain well before adding to the salad.

→ Is there a substitute for mayonnaise?

Greek yogurt makes an excellent substitute for the mayonnaise. Use equal amounts for a tangier flavor with less fat. You could also try sour cream or a combination of yogurt and mayo for a different flavor profile.

→ How long does this salad keep in the refrigerator?

The pea salad will keep well in an airtight container in the refrigerator for 3-4 days. The bacon may soften over time, so if you prefer crispy bacon, you could reserve some to add fresh just before serving.

→ Can I make this salad vegetarian?

Certainly! Simply omit the bacon or replace it with plant-based bacon alternatives. You could also add extra crunch with toasted sunflower seeds or chopped water chestnuts instead.

→ What pairs well with pea salad?

This versatile side dish pairs beautifully with grilled meats, fried chicken, hamburgers, or sandwiches. It's perfect for barbecues, picnics, potlucks, and holiday meals like Easter or summer gatherings.