This recipe recreates the salad in your picture: sweet green peas, crispy bacon, sharp cheddar cheese, crunchy red onion, and a creamy, tangy dressing. It is often called Southern Pea Salad or Creamy Bacon Pea Salad and is popular at potlucks, picnics, barbecues, and family gatherings.
The recipe below includes exact measurements, detailed instructions, nutrition estimates, nut and allergen information, storage guidance, and frequently asked questions.
Preparation
20 minutes
Chilling
1–2 hours
Servings
6–8 people
Cuisine: American-inspired · Difficulty: Easy · Cooking required: Bacon only
1. Full ingredients list
Recipe ingredient checklist
Choose the batch size, then tick ingredients as you prepare them.
4 servings
8 servings
16 servings
A. Salad ingredients
Frozen green peas — 900 g (2 lb)
Cheddar cheese, shredded — 200 g (2 cups)
Red onion, finely diced — 1 medium
Crispy bacon, cooked and crumbled — 200 g (about 8 oz raw bacon)
Hard-boiled eggs, chopped (optional) — 3 large
Celery, finely diced (optional) — 2 stalks
B. Creamy dressing
Mayonnaise — 240 g (1 cup)
Sour cream or plain Greek yogurt — 120 g (½ cup)
Apple cider vinegar or lemon juice — 1 tbsp
Dijon mustard — 1 tsp
Sugar or honey — 1–2 tsp, to taste
Garlic powder — ½ tsp
Black pepper — ½ tsp
Salt — ¼ tsp, or to taste
For accurate scaling, multiply each ingredient quantity by 1. For example, 900 g peas becomes 900 g.
Ingredient tips
Green peas: Frozen peas are ideal because they keep their shape and vibrant green color. Use petite peas for a tender texture.
Bacon: Thick-cut bacon gives a smoky, crispy topping. Turkey bacon is an alternative.
Cheddar: Sharp cheddar adds more flavor than mild cheddar. Freshly grated cheese usually has a better texture than pre-shredded cheese.
Red onion: Adds color and a mild sharpness. Soak diced onion in cold water for 5–10 minutes if you prefer a milder taste.
Mayonnaise and sour cream: Mayonnaise gives richness; sour cream adds tanginess. Greek yogurt can replace sour cream for a lighter dressing.
Eggs: Optional, but they make the salad more substantial and match the presentation in your photo.
2. Step-by-step preparation
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Step 1 — Thaw and dry the peas
Place the frozen peas in a colander.
Thaw them in the refrigerator or rinse briefly under cool water.
Drain thoroughly and pat dry with clean paper towels.
Keep the peas cold until you assemble the salad.
Important: Do not boil the peas unless they require cooking according to their package instructions. Overcooked peas become soft and can make the dressing watery.
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Step 2 — Cook the bacon
Place bacon strips in a skillet over medium heat.
Cook, turning occasionally, until browned and crispy, about 8–12 minutes depending on thickness.
Transfer to paper towels to drain.
Allow to cool, then crumble into bite-sized pieces.
Reserve a small handful for the topping so the finished salad looks like the picture.
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Step 3 — Prepare the dressing
In a medium bowl, whisk together:
Mayonnaise
Sour cream or Greek yogurt
Apple cider vinegar or lemon juice
Dijon mustard
Sugar or honey
Garlic powder
Black pepper and salt
Taste the dressing. Add a little more vinegar for tanginess or a small amount of sugar if you prefer a sweeter Southern-style salad.
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Step 4 — Combine the salad ingredients
In a large mixing bowl, add the well-drained peas, shredded cheddar, diced red onion, most of the bacon, and chopped hard-boiled eggs if using.
Add the celery if you want extra crunch.
Gently fold the ingredients together to distribute the cheese and vegetables without crushing the peas.
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Step 5 — Add the creamy dressing
Pour the dressing over the pea mixture.
Fold gently with a large spoon until the ingredients are evenly coated.
If the dressing seems too thick, add 1–2 teaspoons of milk or lemon juice.
Taste and adjust seasoning.
Avoid adding too much liquid because the peas can release moisture as the salad rests.
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Step 6 — Chill and garnish
Cover and refrigerate for 1–2 hours.
Before serving, stir gently and taste again.
Sprinkle the reserved bacon and a little extra cheddar over the top.
Serve chilled.
The resting time allows the flavors to blend while keeping the peas fresh and the dressing creamy.
3. Secrets to making the salad like the photograph
Green peas
Keep the peas bright green. Thaw and drain instead of overcooking. Dry peas help the dressing cling without becoming watery.
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Add bacon in two stages. Mix most into the salad and sprinkle the remainder on top just before serving to retain some crunch.
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Use freshly grated cheddar. It gives the salad a more pronounced cheese flavor and an attractive orange-and-green appearance.
4. Nutrition information
Estimated nutrition per serving, assuming 8 servings and the recipe made with mayonnaise, sour cream, cheddar, peas, and bacon, without optional eggs or celery.
Approximate values per serving
Calories
350–430
kcal
Protein
12–17 g
Fat
27–34 g
Carbohydrates
15–21 g
These are estimates, not laboratory-tested values. Brand differences, bacon fat, dressing quantities, and serving size affect the final nutrition.
Nutritional highlights
Protein: Comes from peas, cheddar, bacon, and optional eggs.
Fiber: Green peas provide dietary fiber.
Vitamins: Peas contribute vitamins C and K, folate, and other micronutrients.
Calcium: Mainly from the cheddar and dairy dressing.
Sodium: Can be high because of bacon, cheese, mayonnaise, and added salt.
Saturated fat: Mainly from bacon, cheddar, and full-fat dairy.
For a lighter version, replace half the mayonnaise with plain Greek yogurt, use less bacon and cheese, and add extra celery or peas.
5. Nut information and allergy safety
No nuts are required
This recipe does not normally contain peanuts or tree nuts. However, packaged ingredients can have cross-contact warnings, so always check labels if cooking for someone with a nut allergy.
Nut or ingredient
Included in the recipe?
Peanuts
No
Almonds
No
Walnuts
No
Pecans
No
Cashews
No
Pistachios
No
Hazelnuts
No
Sesame
Not normally, but check labels
Other allergens
Milk: Present in cheddar and sour cream.
Eggs: Present in mayonnaise and optional hard-boiled eggs; some mayonnaise is egg-free.
Mustard: Present if Dijon mustard is used.
Gluten: Not inherently required, but check bacon, mustard, and mayonnaise labels.
Soy: May be present in some commercial mayonnaise or processed ingredients.
For a dairy-free version, use suitable dairy-free cheddar and a dairy-free creamy dressing. For an egg-free version, choose egg-free mayonnaise and omit the hard-boiled eggs.
6. Frequently asked questions (Q&A)
Q1. Can I use canned peas instead of frozen peas?
Yes. Drain and rinse them thoroughly, then pat dry. Canned peas are softer, so fold them gently to avoid mashing.
Q2. Can I make this salad without bacon?
Yes. Omit the bacon for a vegetarian version, or use a vegetarian bacon alternative. You can add roasted sunflower seeds for crunch if seeds are safe for everyone eating the salad.
Q3. Can I prepare the salad the night before?
Yes. Mix the peas, cheese, onion, and dressing, then refrigerate in a covered container. For the best texture, add the crispy bacon just before serving.
Q4. Why is my pea salad watery?
The peas may not have drained completely, or they may have thawed and released excess moisture. Drain and dry them thoroughly before mixing. Avoid overmixing.
Q5. Can I use Greek yogurt instead of sour cream?
Absolutely. Plain Greek yogurt provides tanginess and extra protein. You can also replace some of the mayonnaise with yogurt to reduce the fat content.
Q6. What cheese works best?
Sharp cheddar is the classic choice. Colby Jack, mild cheddar, or a combination of cheddar and Monterey Jack also works well.
Q7. How long does pea salad last in the refrigerator?
For best quality, eat it within 3–4 days when kept at 4°C (40°F) or below. Because it contains mayonnaise, dairy, and possibly eggs, refrigerate promptly and discard if left at room temperature for more than 2 hours—or 1 hour above 32°C (90°F).
Q8. Can I freeze pea salad?
Freezing is not recommended. The peas may become mushy and the creamy dressing can separate after thawing.
Q9. What can I serve with this salad?
It pairs well with grilled chicken, burgers, barbecue ribs, sandwiches, roasted potatoes, or other picnic dishes.
Q10. Can I make it sweeter?
Yes. Add 1–2 teaspoons of sugar or honey to the dressing, taste, and adjust. A little sweetness complements the peas and smoky bacon.
Q11. Can I make it without red onion?
Yes. Use spring onions, finely diced celery, or a small amount of sweet onion instead.
Q12. Is this salad suitable for people with diabetes?
Peas contain carbohydrates and natural sugars, while the dressing can be high in fat and calories. Portion size and the overall meal matter. Use unsweetened dressing and omit added sugar if preferred; individual dietary needs vary.
7. Serving and presentation
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For a presentation similar to your image:
Transfer the chilled salad into a clear serving bowl.
Scatter extra cheddar, red onion, and crispy bacon across the surface.
Add a few whole peas around the serving platter for color.
Keep the bowl refrigerated until just before serving.
Serve with a large spoon so each portion includes peas, cheese, bacon, and dressing.
My recommendation: Make the salad at least an hour ahead, keep the bacon topping separate until serving, and use sharp cheddar with a mayonnaise-and-sour-cream dressing. This gives you the creamy texture, bright colors, and smoky, tangy flavor shown in the photograph.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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