Classic Pea Salad is an easy to make summer side dish! It’s so creamy and loaded with flavor from frozen sweet green peas, crisp onions, bacon, and cheddar cheese. A seasoned mayo dressing holds it all together in the best way. It’s a picnic basket staple!
Pea Salad
Pea Salad may be an “old fashioned” side dish just like Grandma used to make but it truly withstands the test of time as a summertime favorite! It’s a cold, creamy salad that’s got a whole lot to love. The sweet peas are balanced perfectly with salty bacon and bold red onions. Cheddar cheese is also mixed throughout and it might just be my favorite ingredient! Holding it all together is mayonnaise that’s made flavorful with just a little bit of salt, pepper and sugar. There’s something so tempting about the slightly sweet and savory combination that I just can’t get enough of! Being from the Midwest, this pea salad recipe is a tried and true one that I’ve loved since childhood.
Enjoy more of the best summer salad recipes like Summer Fruit Salad, Cherry Tomato Salad and of course the classic Perfect Potato Salad.
How to Make Pea Salad
- Prepare the peas. Open your bag of frozen peas and empty them into a colander. Let them thaw slightly on the counter while you’re making the dressing and prepping your other ingredients.
- Make the dressing. Mix together the mayo, sugar, salt, and pepper until combined.
- Toss it all together. Mix the red onions, cheddar cheese and bacon together with the dressing. Gently fold in the peas.
- Chill. Chill the salad (covered) in the fridge for at least 1 hour prior to serving. This gives it just enough time to settle and chill all the way through.
What kind of peas do I use in pea salad?
Pea salad simply starts out with a 16 ounce bag of frozen peas. You can use canned peas instead if that is what you have on hand. Keep in mind that the frozen peas are much more green! They look prettier, have a slight crunch that makes this salad so good, and they hold up a little better than canned. If you use canned peas, I would recommend chilling them for a couple of hours before making this salad so that they don’t become mushy as you stir.
Ingredient Notes
- Frozen Sweet Peas – Canned peas may be used instead, but the consistency may differ. Frozen peas are definitely preferred if possible! No matter what, do NOT cook the peas.
- Bacon – I use bacon bits because they’re convenient and I enjoy the flavor. Real bacon can be used instead if preferred. Cook until crispy and fully drain of excess grease prior to chopping.
- Cheddar Cheese – A bag of shredded cheddar works just fine! With that being said, I do prefer to freshly grate my cheddar cheese right off the block if I have the time. The flavor and texture is unmatched.
- Mayonnaise – Regular mayo with the full fat content is my favorite to use. You can opt for low fat mayonnaise if preferred, but the conistency of it won’t be quite as thick.
- Red Onion – Green onion is a good option if you like a more mild onion flavor. Red onions are the best here because have the most potent flavor which greatly compliments the other ingredients in pea salad.
Enjoy!
~Nichole
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The Best Classic Pea Salad
Ingredients
- 1 16 Ounce Bag Frozen Green Peas
- 1 1/3 Cups Mayonnaise
- 2 teaspoons Granulated Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Small Red Onion, Chopped
- 1 Cup Shredded Cheddar Cheese
- 1 2.8 Ounce Bag Real Bacon Bit Pieces** See Note
Instructions
- Remove the frozen peas from the freezer. Open the bag and place the peas in a colander. Allow them to thaw slightly on the counter while you mix up the salad dressing.
- In a large bowl mix together the mayonnaise, sugar, salt, and pepper with the red onion, cheese, and bacon bits.
- Add the frozen peas to the salad and stir well, but gently to combine.
- Chill the salad, covered, for at least one hour before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a dinner to attend thinking this recipe sounds perfect. Will let you know at the end of the week. Thank you!
Followed recipe exactly and glad I did. Why do you people even comment on a recipe when you’ve altered the recipe; frankly, most don’t give a damn what you’ve done to change the recipe.
Don’t mess with perfection. It’s a hit!
I made this before without the pepper. Loved it. Today I decided to try it with pepper. Not bad. The salad will not go to waste but I prefer to omit the pepper. Will make it again and again.
Just checking out this recipe to compare to mine…it’s exactly like mine only I don’t measure… I use a lot of salt and pepper along with garlic powder and onion powder, I also add cheese in the mix then add a layer to the top! Pea salad is the best ever, my granddaughter and i always make a 13x9x2 pan and we have it all eaten in a matter of about 3 days or so!! It’s addicting!!! Thank you for your recipe I wanted to make sure I was adding all of the ingredients!!! I tried with mushrooms once but they didn’t hold up, got mushy after a day or 2.
I added 2 boiled eggs and another half bag of peas. Too much dressing, otherwise. Other than that, perfect!
I added finely shredded carrots and a touch of sour cream. So good. Thanks
We add cubed up boiled eggs, but everything else I do exactly as you. Hope y’all like it as much as I do!
I love pea salad anyway you make it. Frozen peas are the bomb….
One of my favorites – but since I have a person who does not like raw onion: I substitute celery. I also added some fresh thyme leaves just before serving.
Don’t you need to cook the peas before putting in the salad?
No
Added some shredded carrots and a boiled egg cubes….. ran out of mayo used 1/2 Aioli !!! Sooooo yummy, my German friends will love this!!