Folks, let me tell you about this pea salad – it's one of those dishes that just makes sense.
Plump green peas mixed with bits of crispy bacon, all coated in a creamy dressing that brings everything together.
Nothing fancy here, just good old-fashioned cooking that's been gracing dinner tables for generations.
I've been making this salad for longer than I care to remember, and it never fails to please.
The trick is getting those peas just right – not mushy, mind you, but tender with a bit of bite to them.
And don't skimp on the bacon – those salty, crispy pieces are what make this dish sing.
What I love about this salad is how it fits in anywhere.
Pop it on the table for Sunday supper or take it along to the church potluck.
It'll hold up just fine in the fridge too, which means you can make it ahead when you've got the time.
No fuss, no muss – just straightforward good eating that reminds me of summer suppers on the back porch.
Recipe
Pea salad with bacon is a classic American side dish that combines creamy textures with crunchy elements, making it perfect for potlucks, barbecues, and family gatherings. This delightful dish can be enhanced by incorporating additional ingredients like shredded chicken or fresh herbs for a twist on tradition, similar to how a BLT pasta salad transforms classic flavors into a satisfying meal.
The combination of sweet peas, crispy bacon, and tangy dressing creates a harmonious blend of flavors that appeals to both adults and children alike.
This versatile dish can be prepared year-round using frozen peas, though fresh peas can be substituted when in season. The salad can be made ahead of time and refrigerated, allowing the flavors to meld together, making it an excellent choice for meal prep or entertaining.
- 16 oz frozen green peas, thawed
- 8 slices bacon, cooked and crumbled
- 1/2 cup red onion, finely diced
- 1 cup cheddar cheese, cubed small
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth. Add thawed peas, crumbled bacon, diced red onion, and cheese cubes. Gently fold all ingredients together until well combined and evenly coated with the dressing. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop.
When preparing this salad, make sure the peas are completely thawed and patted dry to prevent excess water from diluting the dressing. The bacon should be cooked until crispy but not burnt, and allowed to cool completely before crumbling. For best results, dice the cheese and onions into small, uniform pieces to ensure consistent flavor in every bite. The salad can be stored in an airtight container in the refrigerator for up to 3 days.
This classic Midwestern potluck staple transforms humble green peas into a creamy, savory side dish that's equally at home at summer barbecues and holiday tables.
The combination of crisp peas, smoky bacon, and sharp cheddar cheese first gained popularity in church cookbooks during the 1950s, when convenience foods and mayonnaise-based salads were all the rage.
Though simple to prepare, this retro salad has stood the test of time, offering a perfect balance of textures and flavors that continues to win over new generations of diners.
Conclusion
This old-fashioned pea salad's a real keeper – the kind that shows up at every family reunion for good reason. The trick's in getting those frozen peas thawed just right – not mushy, mind you, but with a nice little snap to them. Crispy bacon pieces, sharp cheddar chunks, and a simple mayo dressing bring it all together.
Makes me think of my mother's garden parties, where this salad never lasted long on the buffet table. You can fix it up the night before, and it only gets better as the flavors mingle. Some folks like to add diced red onion or celery for extra crunch – that's perfectly fine. Just don't skimp on the bacon – those salty bits are what make people come back for seconds.
The beauty of this salad is you can't really mess it up. Throw it together in about 20 minutes, pop it in the fridge, and forget about it until serving time. Works just as well at backyard barbecues as it does at holiday dinners. And if you've got any leftovers (though that's rarely the case), they're mighty good the next day too.