It’s creamy and flavored with lots of crispy, crumbled bacon, shredded cheddar cheese, and chopped red onion.

Make In Advance

Creamy Pea Salad can be made a day or even two in advance. The flavor only gets better. Plus it tastes great when it is super chilled, especially on a hot summer day.

Reader Comment

“Family Favorite! Make several times a week in summer and some in winter also! A must try!!” ⭐⭐⭐⭐⭐

Ingredients Needed

A combination of mayonnaise and sour cream forms a super creamy base. A little apple cider vinegar perks up the flavor and a spoonful of sugar adds some sweetness.

But the best part is definitely all that salty bacon!

Mayonnaise– use a good quality mayo like Duke’s or Hellmann’s.
Sour Cream– can use Greek yogurt instead. Either one will add just a little tang.
Apple Cider Vinegar– just a touch of acidity perks up the flavor so much.
Sugar– just a little sugar adds a hint of sweetness.
Black Pepper– I love to use a good amount of black pepper.
4 Cups Of Peas– I use frozen peas, but some people like this recipe with canned Leseur Peas. It is a matter or preference.
Red Onion– very finely chop it.
Cheddar Cheese– I use sharp cheddar but medium cheddar is fine. I like to shred it but some people cut it into cubes.
Bacon– I only add 4 slices of cooked and crumbled bacon. Feel free to add a little more bacon if you wish. To simplify things, you can use bacon bits.

How To Make Creamy Pea Salad

(More detailed instructions in recipe card below.)

In large bowl stir together mayonnaise, sour cream, vinegar, sugar, and black pepper.
Add peas, onion, and cheddar cheese.
Mix well and season to taste with salt.
Sprinkle bacon on top. Refrigerate before serving.
Serve.