Creamy Pea Salad

Pea Salad

5 from 19 reviews

This delectable creamy pea salad comes together in less than ten minutes.  Making it the perfect side dish and a favorite at family reunions, potlucks and picnics.


  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 16 ounces frozen sweet baby peas thawed
  • 1/4 cup finely chopped red onion
  • 3/4 cup sharp cheddar chees cut in very small cubes
  • 6 slices smoked bacon cooked crispy finely chopped


  1. Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper.
  2. Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine.  Season with salt and pepper to taste.


  • Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese
  • Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder
  • Substitute hard-boiled eggs for the bacon or better yet just add them.  I have found that the best way to hard-boil eggs is to steam them.  The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water.
  • In a huge hurry?  Skip the dressing and add about 1/2 cup of your favorite ranch dressing.
  • For extra color and flavor add a little finely chopped red bell pepper or pimentos.
  • Substitute finely chopped ham or Canadian bacon in place of the bacon.
  • Store leftovers in an airtight container in the fridge for up to 3 days. 

Keywords: English pea salad, green pea salad, easy pea salad, how do you make pea salad

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