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Creamy pea salad with cheddar and bacon is a classic Southern side dish at potlucks and BBQs and easy to make ahead. It’s always a hit!

We are entering the summer season (yes, I’m a little early, but can you forgive my eagerness?) and that means we need some summer salads!

My mom’s classic spaghetti salad, my summer corn salad, creamy BLT pasta salad and healthy broccoli apple salad are just a few of our favorites.

And today I’m bringing you a classic Southern side dish, creamy pea salad with bacon.

It’s a staple at potlucks and picnics and church gatherings, as well as BBQ parties all summer long.

This chilled salad is easy to make, can be prepped ahead, and is always a hit!

Sweet green peas are mixed with cheddar cheese cubes, crunchy, salty bacon and red onion then covered in a creamy mayo-based dressing that brings everything together.

It’s such a great mix of flavors and textures and it looks really pretty too!

Maybe that’s why we Southerners love it.

It’s got mayo, cheddar and bacon, so that’s a winning trio right there.

Then we add some green veggies for good measure. And also, it’s a really good-looking dish to show up with and set out on the table. 😍

So it checks all the boxes!

OK, so I’ve got some FAQs and some notes, tips and substitutions coming up for this recipe. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

What is pea salad?

It’s a creamy, cold side dish of peas, cheddar cheese, bacon and red onion with a mayonnaise dressing. It’s a classic at BBQs and potlucks in the South.

What kind of cheese is in pea salad?

Sharp cheddar cheese is the traditional cheese used in pea salad. I use white cheddar cheese, but regular is fine. I like having it cut into small cubes but you can use shredded cheddar as well.

Can I skip the red onion?

Sure. You can also soak it in cold water to take some of the bite out though, if you have a particularly pungent onion.

Just chop the amount you need – 1/4 cup for this recipe – and put it in a small bowl of cold water for 5-10 minutes.

Then drain the water, pat the onion pieces dry and proceed with the recipe.

How should I cook the bacon?

You can fry the bacon in a pan on the stove, flipping until it’s crisp and cooked on both sides, about 10 minutes total.

You can also cook the bacon in the microwave. Place your slices between two paper towels and place in the center of the microwave plate. Cook on high for about a minute per slice.

If you have thin pieces, it’ll take a little less. If you have thick-cut bacon, which is what I use, it takes almost a full minute per piece.

I recommend starting with less time and checking as you go. You can always add an extra 30 seconds as needed to get the bacon to your desired donees.

How to make pea salad:

– Make sure to use frozen peas that you just thaw out under running water. The peas should not be cooked.

– Mayonnaise is traditional for the salad – and Miracle Whip is the super classic type often used in the South. I use a light mayo and that’s fine here too.

– You can also substitute part or all of the mayo for some Greek yogurt, if you want to add more of a tang to the dressing.

– Some people add a few pinches of sugar to the mayonnaise for the dressing in this salad. I don’t think it’s necessary because the peas add plenty of sweetness, but feel free to try that.

Pea salad is best the day it’s made. If you are making it a day ahead, I’d recommend waiting to add the bacon so it doesn’t get soggy.

Making this for a party? It’s an easy recipe to double and you’ll need it – everyone loves this salad and goes back for more!

I hope you give it a try for a picnic, potluck or BBQ this season!

Enjoy!

XO,

Kathryn

Yield: 6 servings

Creamy pea salad with bacon

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Creamy pea salad with cheddar and bacon is a classic Southern side dish at potlucks and BBQs and easy to make ahead. It’s always a hit!

Prep Time 10 minutes

Additional Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb. frozen green peas
• 3/4 cup diced sharp cheddar cheese (or sub grated cheddar)
• 4 slices bacon, cooked and crumbled
• 1/4 cup red onion, finely chopped (see notes)
• 1/2 cup mayonnaise (see notes)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Place the frozen peas in a colander and thaw under running cold water, about a minute.
2. Add the peas, cheddar, bacon and red onion to a large bowl and mix well.
3. Add the mayonnaise, salt and pepper and stir until everything is well coated.
4. Cover and refrigerate for at least 30 minutes before serving, to allow the flavors to meld and the salad to get chilled.
5. This salad is best served on the day it’s made. (You don’t want the bacon to get soggy.)

Notes

If your red onion seems pungent, you can dice it then soak the red onion pieces in a small bowl of cold water for 5-10 minutes to take out some of the bite. Just drain them well and pat them dry before adding them to the salad.

Mayonnaise is traditional for the salad - and Miracle Whip is the super classic type often used in the South. I use a light mayo and that’s fine here. You can also substitute part or all of the mayo for some Greek yogurt, if you want to add more a tang to the dressing.

Some people add a few pinches of sugar to the mayo for the dressing in this salad. I don’t think it’s necessary because the peas add plenty of sweetness, but feel free to try that.

Pea salad is best the day it’s made. If you are making it a day ahead, I’d recommend waiting to add the bacon so it doesn’t get soggy.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 490 Total Fat: 33g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 71mg Sodium: 784mg Carbohydrates: 25g Fiber: 5g Sugar: 7g Protein: 23g