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30-Minute Easter Pea Salad Recipe

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★★★★★

4.9 from 59 reviews

This 30-Minute Easter Pea Salad features a creamy dressing made with sour cream and mayonnaise, combined with sweet peas, crispy bacon, sharp cheddar cheese, and fresh dill. It’s a quick and easy side dish perfect for spring gatherings, potlucks, and holiday meals, balancing sweet, tangy, and savory flavors in a colorful, crowd-pleasing salad.

Ingredients

Scale

For the Dressing:

  • 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

For the Salad:

  • 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)

Instructions

  1. Prepare the Ingredients: Pat the thawed peas dry with paper towels to remove excess moisture, preventing a watery dressing. Finely dice the red onion into uniform 1/4-inch pieces for even distribution. Shred the cheddar cheese if not pre-shredded. Cook the bacon in a skillet over medium heat for 8-10 minutes until crisp, then transfer to a paper towel-lined plate to cool. Once cooled, crumble into bite-sized pieces.
  2. Build the Creamy Dressing Base: In a large mixing bowl, whisk together sour cream, mayonnaise, sugar, cider vinegar, salt, and pepper until smooth and fully combined. The mixture creates a balanced sweet and tangy flavor with richness from the sour cream and mayo without heaviness.
  3. Combine and Finish the Salad: Add the dried peas, diced red onion, shredded cheddar cheese, and crumbled bacon to the dressing base. Gently fold everything together until evenly coated, taking care not to crush the peas. The sharp cheddar adds a pronounced bite that complements the creamy dressing perfectly.
  4. Chill and Serve: Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This chilling allows the flavors to meld and the dressing to coat all ingredients thoroughly. The salad can be made up to 4 hours ahead, ideal for holiday entertaining.

Notes

  • Always thaw and thoroughly pat dry frozen peas to avoid watering down the dressing.
  • Start with most of the dressing and add more if needed after chilling to prevent overdressing and mushiness.
  • Add bacon just before serving or after chilling to keep it crispy and avoid sogginess.
  • Chilling the salad is essential for allowing flavors to meld and the salad to firm up for easy serving.
  • Substitutions: Turkey bacon or diced ham can replace bacon; Greek yogurt can substitute mayo or sour cream; white vinegar or lemon juice can replace cider vinegar; different cheeses such as colby or Monterey Jack may be used.

Keywords: pea salad, Easter salad, creamy pea salad, bacon salad, spring side dish, potluck salad, quick salad, easy pea salad, cheddar cheese salad

Find it online: https://lucabites.com/30-minute-easter-pea-salad-recipe/