Name: 30-Minute Easter Pea Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cup sour cream (I use Daisy for the cleanest flavor); 1/3 cup mayonnaise; 1.5 tbsp sugar; 2.5 tsp cider vinegar; 1/4 tsp salt; 1/8 tsp pepper; 1 tbsp fresh dill, chopped; 8 slices bacon, cooked until crisp and crumbled; 4 cups peas (thawed and patted dry to prevent watery dressing); 1/3 cup red onion, finely diced into 1/4-inch pieces; 1 cup sharp cheddar cheese (preferably Tillamook, shredded)

Ingredients

For the dressing:

3/4 cup sour cream

1/3 cup mayonnaise
1.5 tbsp sugar

2.5 tsp cider vinegar
1/4 tsp salt

1/8 tsp pepper
1 tbsp fresh dill, chopped

For the salad:

8 slices bacon, cooked until crisp and crumbled
4 cups peas, thawed and patted dry
1/3 cup red onion, finely diced into 1/4-inch pieces

1 cup sharp cheddar cheese, shredded

Instructions

Step 1: Pat the thawed peas dry with paper towels to remove excess moisture and prevent a watery dressing. Finely dice the red onion into uniform 1/4-inch pieces. Shred the cheddar cheese if not pre-shredded. Cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes, then transfer to a paper towel-lined plate to cool. Once cooled, crumble into bite-sized pieces.

Step 2: In a large mixing bowl, whisk together the sour cream, mayonnaise, sugar, cider vinegar, salt, and pepper until smooth and fully combined. This creates a balanced sweet-tangy dressing with richness.

Step 3: Add the dried peas, diced red onion, shredded cheddar cheese, and crumbled bacon to the dressing. Gently fold everything together until evenly coated, being careful not to crush the peas.

Step 4: Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the dressing to coat all ingredients fully.

Tips & Variations

Use turkey bacon or diced ham as a substitute for regular bacon, or omit meat and add smoked paprika for a vegetarian version.

Substitute Greek yogurt for sour cream or mayonnaise for a tangier flavor.

Swap cider vinegar with white vinegar, white wine vinegar, or lemon juice for a different brightness.

Frozen peas are best when thawed and patted dry, but fresh peas can be blanched briefly before use.

Try colby, Monterey Jack, or pepper jack cheese instead of cheddar to vary the flavor.

Storage

Store the pea salad in an airtight container in the refrigerator for up to 3 days. The flavors improve as it sits, so making it a day ahead is ideal. Stir well before serving, as the dressing may settle. Serve cold straight from the fridge. Discard leftovers if left out at room temperature for more than 2 hours due to the dairy ingredients.

FAQs

Can I use canned peas for this salad?

You can use canned peas in a pinch, but be sure to drain and rinse them thoroughly to reduce excess salt and mushiness. Fresh or frozen peas that are thawed and dried will yield the best texture and flavor.

When should I add the bacon to keep it crispy?

Add the crumbled bacon just before serving or after the salad has chilled. Adding it too early can cause the bacon to lose its crispiness and become chewy.