Classic Pea Salad With Bacon Recipe

There's something incredibly nostalgic about a chilled bowl of classic pea salad with bacon. The creamy dressing, crisp bits of bacon, and bursts of sweet peas combine to create a side dish that's both refreshing and comforting — perfect for everything from summer barbecues to cozy weeknight dinners.

this Recipe

I first discovered this recipe at a small-town potluck years ago, where it disappeared faster than any of the other dishes on the table. Since then, it's become my go-to for gatherings, always earning rave reviews and recipe requests. It’s quick to make, ridiculously simple, and budget-friendly too — a winning trifecta in my kitchen.

Let’s dive into why this timeless dish deserves a spot in your recipe rotation.

Why You’ll Love This Classic Pea Salad With Bacon

Get ready to meet your new favorite side dish. This classic pea salad with bacon is everything a great recipe should be: simple, satisfying, and absolutely packed with flavor.

First of all, it’s wonderfully quick and easy to prepare. With just a few ingredients and minimal chopping, you can have this salad tossed together in under 20 minutes. It’s the kind of dish that delivers big flavor without the fuss.

It’s also incredibly budget-friendly. Frozen peas are affordable and easy to keep on hand, and the remaining ingredients — mayonnaise, bacon, cheese, and onion — are pantry and fridge staples for many of us. You get a lot of taste for very little cost.

Another great thing? It’s a crowd-pleaser. Whether you’re serving it at a family picnic or bringing it to a potluck, this salad consistently gets compliments. The smoky bacon, creamy dressing, and sweet peas strike just the right balance of savory and fresh.

And finally, it’s make-ahead friendly. In fact, the flavors get even better after chilling for a couple of hours, making it a dream dish when you need something ready to go in advance. Just cover and refrigerate until you're ready to serve.

Now that you’re craving a big spoonful, let’s take a closer look at the ingredients that make this salad so irresistible.

Ingredients Notes

This salad proves that a handful of simple ingredients can create something truly delicious. Each element has a role to play in bringing out the creamy, smoky, and slightly tangy flavor profile that makes this dish so addictive.

The star of the show is undoubtedly the frozen green peas. You don’t need to cook them — just thaw and drain well. Their natural sweetness provides the perfect contrast to the salty bacon and creamy dressing. Make sure to use the petite peas if you can find them; they’re more tender and have a better texture for salads like this.

Bacon adds a much-needed crispy, savory element. Cook it until golden and crumbly, then let it cool slightly before mixing it in. The bacon’s smoky saltiness cuts through the richness of the dressing and adds that “can’t-stop-eating-it” vibe. I usually make a few extra strips — they have a habit of disappearing before they make it into the bowl.

Next comes the mayonnaise, which creates the base of the creamy dressing. It’s what binds everything together and gives the salad its signature texture. For a slightly lighter version, you can substitute part of the mayo with sour cream or Greek yogurt, but don’t skip it entirely — the richness is key.

Sharp cheddar cheese, cubed or shredded, brings a bold and tangy bite. I prefer cutting it into small cubes for extra texture, but shredded works just fine too. It melts slightly into the mix as the salad chills, giving every bite a little cheesy surprise.

To balance out all the richness, a bit of finely chopped red onion adds just the right amount of bite. It brightens the dish without overpowering it, and its mild sharpness complements the sweet peas beautifully.

As for equipment, all you really need is a large mixing bowl and a spoon — no fancy tools required. A sharp knife for chopping the bacon and onion will make things go more smoothly, and a colander will help drain the thawed peas thoroughly.

How To Make This Classic Pea Salad With Bacon

Making this salad couldn’t be easier. It comes together in just a few simple steps, and it’s one of those dishes that actually benefits from sitting in the fridge for a while. That’s a win-win if you ask me.

Start by thawing your peas. The easiest way is to leave them in the fridge overnight, but if you’re short on time, place them in a colander and run cold water over them for a few minutes. Shake off excess moisture and let them drain while you prep everything else — too much water can thin the dressing.

While the peas are draining, cook your bacon until crispy. I usually do this in a skillet over medium heat, flipping occasionally until each strip is golden and crunchy. Transfer the bacon to a paper towel-lined plate to drain and cool, then crumble or chop it into small pieces.

Now it’s time to make the dressing. In a large bowl, mix your mayonnaise with a dash of salt and black pepper. You can also add a teaspoon of sugar for a subtle touch of sweetness — it really brings out the peas' flavor.

Once your dressing is ready, add the peas, bacon, cheese, and onion to the bowl. Gently fold everything together until the ingredients are evenly coated. Be careful not to mash the peas — you want them to stay whole and pop in your mouth with every bite.

Cover the bowl and chill the salad for at least an hour before serving. This helps the flavors meld and makes the salad even creamier. It’s perfect served cold, straight from the fridge.

From start to finish, this recipe takes just about 20 minutes of hands-on time, plus chilling. You’ll end up with a big, beautiful bowl of creamy, crunchy, savory-sweet goodness.

Storage Options

This classic pea salad is great for making ahead, and it holds up well in the fridge for several days. Store it in an airtight container, and it will stay fresh for up to 4 days. Just give it a gentle stir before serving to redistribute the dressing.

If you plan on serving it at a picnic or potluck, make sure to keep it chilled until just before serving. Use a cooler or place the serving bowl over a larger bowl filled with ice to keep it cold and safe outdoors.

Freezing isn’t recommended for this salad — the peas and mayo don’t thaw well, and the texture will suffer.

When it comes to reheating, this dish is best enjoyed cold. If you prefer it slightly warmer, just let it sit at room temperature for 10–15 minutes before serving. Avoid microwaving, as it can make the mayo separate and the peas mushy.

Variations and Substitutions

One of the best things about this pea salad is how flexible it is. You can mix and match ingredients based on what you have in your fridge, or tweak it to suit dietary preferences without losing that craveable flavor.

If you want to lighten it up, swap half the mayo for plain Greek yogurt. It keeps the salad creamy while adding a bit of tang and cutting down on calories. Sour cream is another good substitute that still keeps the flavor profile on point.

To make it vegetarian, simply skip the bacon and add something with a bit of crunch or umami to replace it. Chopped roasted almonds, sunflower seeds, or smoked paprika can help mimic that salty depth of flavor.

Not a fan of raw onion? Try using chopped green onions instead. They’re milder and add a pop of color without the bite. You could even sauté the red onions lightly before mixing them in for a more mellow flavor.

For extra texture, consider stirring in chopped hard-boiled eggs or diced celery. They bulk up the salad and add even more dimension with very little effort.

Feel free to get creative with cheese, too. While sharp cheddar is classic, pepper jack or gouda can take the flavor in a whole new direction. Just be sure to cut it into small, bite-sized pieces so it blends in with the rest of the ingredients.

This salad is truly a blank canvas, so don’t be afraid to play around with it. Whether you stick to the traditional version or make it your own, it’s bound to be a hit at any table.

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