Classic Pea Salad With Bacon Recipe

There's something so nostalgic and comforting about a big bowl of classic pea salad with bacon. Sweet green peas, creamy dressing, crunchy onions, and crispy bacon come together to create a dish that's equal parts fresh and indulgent. It’s the kind of side that disappears quickly at cookouts, potlucks, or Sunday dinners.

this Recipe

I first had this salad at a neighbor’s summer BBQ, tucked between a tray of deviled eggs and a platter of ribs. I remember going back for seconds—then thirds—completely smitten by the sweet-and-savory combo and the irresistible crunch. This recipe has lived in my kitchen ever since, and it's a guaranteed crowd-pleaser that’s shockingly easy to throw together.

Ready to fall in love with a side dish that never goes out of style? Let’s dig into what makes this pea salad a must-make.

Why You'll Love This Classic Pea Salad With Bacon

Get ready to fall head over heels for this retro favorite. This classic pea salad with bacon is more than just a simple side—it’s the ultimate balance of creamy, crunchy, salty, and sweet.

First off, it’s incredibly quick to make. With just a handful of ingredients and no cooking (except for the bacon!), you can have this salad ready in under 20 minutes. It’s perfect for when you need something delicious on the fly.

It’s also budget-friendly. Frozen peas are cheap and available year-round, and the rest of the ingredients—like mayo, cheese, and onion—are likely already in your fridge or pantry.

And let’s not forget the texture. The crisp peas, creamy dressing, and crunchy bacon bits all play their part, creating a salad that’s as satisfying as it is flavorful. Every bite is a contrast in the best way.

Finally, it’s endlessly versatile. Whether you're making it for a picnic, a holiday table, or a weeknight dinner, this dish fits right in. It even works great for meal prep—it tastes even better the next day!

Next, let’s look at what you’ll need to bring this classic dish to life.

Ingredients Notes

The beauty of this classic pea salad with bacon lies in its simplicity. With just a few ingredients, each one plays a starring role in delivering bold flavor and creamy texture.

Frozen peas are the heart of this salad. Don’t worry about cooking them—just let them thaw. They’ll stay firm and slightly crisp, giving the salad that signature pop with every bite. Avoid canned peas, as they tend to be too soft and mushy for this kind of dish.

Bacon adds a smoky, salty crunch that makes the whole salad sing. I like to cook it until it’s extra crispy so that it holds its texture even after being tossed into the creamy dressing. Crumbling it up while it's still warm allows the flavor to blend seamlessly throughout the salad.

Red onion brings a punchy bite and a gorgeous pop of color. If you're not a fan of strong onion flavor, you can soak the diced onions in cold water for about 10 minutes to mellow them out before mixing them in.

Cheddar cheese adds richness and depth. I recommend using sharp cheddar for maximum flavor, and cubing it instead of shredding it gives the salad a nice bite. That contrast in texture really makes a difference.

For the dressing, a mix of mayonnaise, a splash of vinegar, a little sugar, and salt and pepper does the trick. It’s creamy, tangy, and sweet—exactly what you want to coat all those ingredients and tie the whole salad together.

No special equipment is needed for this one—just a good knife for chopping, a skillet for crisping bacon, and a large mixing bowl to bring it all together.

How To Make This Classic Pea Salad With Bacon

Making this classic pea salad with bacon is a breeze—just a few steps, and you're on your way to the perfect side dish.

Start by thawing your frozen peas. You can leave them in the fridge overnight or place them in a colander and run cold water over them for a quicker method. Be sure to drain them well—excess water can make your dressing watery.

Next, cook your bacon until it’s nice and crispy. I prefer the stovetop method using a skillet, but baking in the oven works just as well if you're making a large batch. Once done, transfer the bacon to a paper towel-lined plate to cool and then crumble or chop it into small pieces.

While the bacon is cooking, dice your red onion and cube your cheddar cheese. Cutting the cheese into small cubes instead of shredding it gives each bite a little more body, and it holds up better when mixed with the dressing.

In a large mixing bowl, whisk together the dressing—mayonnaise, a touch of vinegar, a pinch of sugar, and some salt and pepper. Taste as you go; you can adjust the sweetness or tanginess to your preference.

Now it’s time to assemble! Add the thawed peas, chopped bacon, red onion, and cheese to the bowl with the dressing. Gently fold everything together until all the ingredients are evenly coated.

Once it’s mixed, cover and refrigerate for at least 30 minutes. This lets the flavors meld and the salad chill to the perfect serving temperature. It’s best served cold and can be made up to a day in advance.

Storage Options

One of the best things about this salad? It stores beautifully. Leftovers are just as tasty the next day—sometimes even better.

Store any remaining salad in an airtight container in the refrigerator. It will keep well for up to 3 days. After that, the bacon starts to lose its crispness, and the dressing may begin to separate.

If you're making it ahead of time, consider adding the bacon just before serving. That way, it retains its crunch and doesn't soften from sitting in the dressing.

Freezing is not recommended for this recipe, as the creamy dressing and peas don’t hold up well to freezing and thawing.

To reheat, well—you don’t! This dish is best served cold, straight from the fridge. Just give it a quick stir before serving in case any of the dressing has settled.

Variations and Substitutions

This classic pea salad with bacon is delicious as-is, but it's also super adaptable. Here are a few fun ways to switch things up or tailor it to your taste.

If you're not a fan of mayo, try half mayo and half sour cream or Greek yogurt for a tangier, lighter dressing. You still get the creaminess without as much richness.

Not into bacon? No problem. Try using turkey bacon or even chopped ham for a different flavor. For a vegetarian version, roasted sunflower seeds or smoked almonds give a similar salty crunch.

Add-ins can make it even more exciting. Toss in some chopped hard-boiled eggs, diced pickles, or a handful of shredded carrots for extra texture and color.

Cheddar not your thing? Swap in Monterey Jack, pepper jack, or even crumbled feta for a different cheese experience. Just make sure it’s something bold enough to stand up to the creamy dressing.

No red onion on hand? Use green onions, shallots, or even a bit of chives. The idea is to keep that little pop of oniony flavor without overpowering the other ingredients.

Don’t be afraid to play around—this is one of those recipes that welcomes creativity.

Craving a little something creamy, crunchy, salty, and sweet? This classic pea salad with bacon checks every box. It’s simple, satisfying, and brings a retro charm that never goes out of style. Whether you’re serving it at a summer BBQ or alongside a cozy roast chicken dinner, one thing’s for sure—it won’t last long.

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