Classic Creamy Pea Salad

Q: Can I make the Classic Pea Salad Recipe ahead of time for a picnic or potluck?

Yes — pea salad actually benefits from a few hours in the fridge so the dressing can meld into the peas, cheddar and onions. Make it up to 24 hours ahead and keep it covered in an airtight container; if you're taking it to a picnic or backyard BBQ, store chilled until serving. For maximum crunch, reserve a tablespoon or two of the bacon (or garnish) and add it just before serving.

Q: Can I make a vegetarian or lighter Classic Pea Salad Recipe?

Absolutely — omit the bacon and add crunchy toasted sunflower seeds, roasted chickpeas or toasted almonds for texture, and use smoked paprika or a little liquid smoke if you miss the smoky note. For a lighter version swap full‑fat mayo for plain Greek yogurt or use a 50:50 mayo/yogurt mix, and choose reduced‑fat cheese or cut the cheese amount. These swaps cut calories and sodium while keeping the creamy, tangy character.

Q: How long will pea salad keep in the fridge, and can I freeze it?

Stored in an airtight container, the salad stays best for 3–4 days in the fridge — after that the texture and flavor begin to decline. Freezing is not recommended because mayonnaise- and sour cream–based dressings separate and become watery when thawed. If you need to prep long-term, freeze only the peas (uncooked or blanched) and assemble the rest fresh.

Q: Can I use fresh peas instead of frozen, and do they need cooking?

Yes — fresh peas work beautifully but should be blanched for 1–2 minutes and then shocked in ice water so they stay bright and tender rather than starchy. Drain and pat them dry just like thawed frozen peas before mixing with the dressing. If you use canned peas, drain and rinse thoroughly, but expect a slightly softer texture.

Classic Pea Salad Recipe My Easy Creamy Retro Potluck Favorite

By Fia MartinezSeptember 16, 2025

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5.00 (2 Ratings)

Table of Contents

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Recipe Introduction

Classic Pea Salad Recipe hooked me the minute I tasted it. It’s creamy, slightly sweet, and crunchy from bacon and sharp cheddar.

My mum used to call it a retro miracle. She’d say, “It feeds a crowd and never fails.” That stuck with me.

This Classic Pea Salad has roots in mid-century American cookbooks. It’s a true Retro American pea salad, made for backyard life.

Skill level is easy, no fancy tools needed. Prep takes about 15 minutes , and chilling is 30 minutes .

Yields about 6 8 side dish servings. Great with BBQ, sandwiches, or as a Potluck Salad.

Top benefit? Peas add fiber and plant protein. That makes this Green Pea Salad feel lighter than it tastes.

Perfect for gatherings and lazy picnics. It’s an Easy make-ahead picnic side that travels well and stays bright.

What makes this recipe special is the balance. This is a Creamy pea salad recipe with tang from sour cream.

Then salty bites of a Pea salad with bacon and cheddar finish everything.

Honestly, the trick is draining the peas well. Oh my gosh, soggy peas ruin the party. Crisp bacon and freshly shredded cheddar make all the difference.

If you like Cold Salads, this one shines. It’s both old-school comfort and surprisingly fresh.

I learned to cook the bacon separately. Warm bacon melts the cheese and softens everything. Let it cool fully for crunch.

This is a Mayo and sour cream pea salad at heart. Tweak the sweetness with relish or sugar. Play with celery seed for a classic touch.

Ready to make it? Next up are the ingredients and simple steps. Let’s move on to the ingredient list and get cooking.

Ingredients & Equipment

Fun fact: the Retro American pea salad showed up at potlucks in the 1950s. It still wins every time. If you want a Classic Pea Salad Recipe that travels well, read on.

Main Ingredients

For the salad

16 oz (450 g) frozen green peas, thawed and drained.
6 slices bacon, cooked crisp and crumbled (or 1/2 cup / 75 g bacon bits).
1/2 medium red onion, finely diced ( about 1/2 cup / 75 g ) or 3 scallions, sliced.
1 cup (100 g) sharp cheddar, shredded.

For the dressing

1 cup (240 ml) mayonnaise.
1/2 cup (120 g) sour cream or plain Greek yogurt.
1/4 cup (60 g) sweet pickle relish.
1 tbsp (15 ml) apple cider vinegar or lemon juice.
1 tbsp (12 15 g) granulated sugar (optional).
1/2 tsp (1.5 g) celery seed (optional).
Salt and pepper to taste. Start with 1/2 tsp salt and 1/4 tsp black pepper.

I once skipped drying the peas. Big mistake. The dressing got watery. Don’t be me. Pat them dry.

Seasoning Notes

Essential combo: mayo plus sour cream gives tang and cream. Celery seed and sweet relish create that classic retro zing. Add a splash of vinegar to brighten.

Flavor boosters: fresh parsley, dill, or extra lemon zest. For smoky depth, use smoked cheddar or smoked paprika.

Quick swaps: no sour cream? Use plain Greek yogurt. No sweet relish? Chop 2 3 dill pickles and add 1 2 tsp sugar. Want vegetarian? Skip bacon and add toasted sunflower seeds.

Equipment Needed

Essential tools only: large mixing bowl, colander, skillet or baking sheet for bacon, measuring cups and spoons, grater, rubber spatula.

Household alternatives: oven baked bacon on foil works. Use frozen peas in a colander under cold water to speed thawing. A fork can shred cheddar in a pinch.

Chill the salad at least 30 minutes . Cook bacon 8 10 minutes until crisp. These small steps make your Green Pea Salad a real crowd pleaser.

Honestly, it’s the best easy make-ahead picnic side.

Cooking Method

Oh my gosh, this one always steals the show. Fun fact: retro salads ruled American potlucks in the 1950s. I brought my Classic Pea Salad Recipe once to a family BBQ.

Everyone asked for seconds.

Prep Steps

Start with full mise en place. Thaw 16 oz peas under cold water. Drain and pat dry. Shred 1 cup sharp cheddar.

Dice half a red onion. Crisp 6 slices bacon or use pre-cooked bits.

Save time by doing tasks together. Cook bacon while you grate cheese. Chop onions while bacon cools. Use a colander to drain peas well.

Food safety matters here. Keep dairy chilled. Refrigerate within 2 hours . Fridge must stay below 40° F .

step-by-step Process

Thaw and drain peas thoroughly. Peas should feel cold and dry.
Cook bacon until crisp. Pan: 8– 10 minutes . Oven: 400° F for 12– 18 minutes .
Whisk dressing: 1 cup mayo, 1/2 cup sour cream, 1/4 cup relish, vinegar, sugar, celery seed.
Combine peas, bacon, onion, cheddar in a bowl. Reserve some bacon for garnish.
Pour dressing over mix. Fold gently until coated.
Chill at least 30 minutes before serving. Flavors meld and texture firms up.

Visual cues: peas stay bright green and whole. Bacon must be crisp and cooled. Dressing should cling to ingredients. If wet, your peas need better draining.

Pro Tips

Use freshly shredded cheddar. It tastes better than pre-shredded. Crisp bacon right before mixing. Warm bacon ruins texture.

Avoid these mistakes. Don’t skip draining peas. Don’t add hot bacon. Don’t over sweeten with too much relish.

make-ahead option: assemble and chill up to 24 hours . I often prep the night before. It’s an Easy make-ahead picnic side .

This version is a true Retro American pea salad . It’s a creamy, crunchy Pea Salad with bacon and cheddar . Honest advice: tweak sweetness to taste.

Serve cold and enjoy the nostalgia.

My grandma used to say pea salad keeps the peace at potlucks. That feeling sticks. This Classic Pea Salad Recipe always brings smiles. It’s a Retro American pea salad packed with comfort.

Serving Suggestions

Serve this as a bright Cold Salads option. Spoon into a shallow bowl. Sprinkle reserved bacon and herbs on top.

Pair it with grilled chicken or pulled pork. It balances rich mains well. For drinks, try iced tea or a dry rosé.

For a Potluck Salad vibe, tuck it beside crusty bread. Or set it next to a simple green salad. It cuts the creaminess perfectly.

Storage Tips

Refrigerate covered for up to 24 hours . Flavors improve after chilling. Keep the bacon separate if you like it extra crunchy.

Freezing is not recommended. Texture suffers once thawed. If you must, freeze only the dressing. Thaw completely before mixing.

Reheat? Don’t. This is best served cold. If you prefer warm peas, warm them before mixing. Let everything cool first.

Variations

Want a vegetarian swap? Omit bacon. Add toasted sunflower seeds for crunch. That gives a nutty bite.

low-fat option? Use Greek yogurt for the mayo and sour cream. It keeps tang while trimming calories.

Seasonal swaps: add halved cherry tomatoes in summer. Swap in blanched fresh peas in spring. That turns it into a Green Pea Salad celebration.

Nutrition Basics

Per serving, expect about 360 calories. Protein sits near 10 grams. Fat is higher due to mayo and bacon.

Peas add fiber and vitamin K. Cheese supplies calcium and protein. Swap light mayo for lower fat. That reduces calories and sodium.

This is also an Easy make-ahead picnic side. It feeds a crowd. It’s a creamy pea salad recipe that travels well.

Final thoughts: I once added warm bacon too soon. The salad went soggy. Lesson learned. Chill ingredients and crisp bacon fully.

You’ll get the ideal Mayo and sour cream pea salad texture. Try this Pea salad with bacon and cheddar soon.

It’s simple, nostalgic, and honest. You’ve got this bring it to your next picnic or potluck.

Classic Pea Salad Irresistible Creamy Pea Salad With Bacon Cheddar

Frequently Asked Questions

Can I make the Classic Pea Salad Recipe ahead of time for a picnic or potluck?

Yes pea salad actually benefits from a few hours in the fridge so the dressing can meld into the peas, cheddar and onions. Make it up to 24 hours ahead and keep it covered in an airtight container; if you're taking it to a picnic or backyard BBQ, store chilled until serving.

For maximum crunch, reserve a tablespoon or two of the bacon (or garnish) and add it just before serving.

How do I stop my pea salad from getting watery or soggy?

Thorough draining and patting the thawed peas dry is the single best guard against a watery salad use a colander and press with paper towels if needed. Don’t overdress: fold just enough dressing to coat the ingredients, and chill the salad so ingredients firm up.

Also make sure bacon is fully cooled before adding, otherwise it will melt the dressing and make things greasy.

Can I make a vegetarian or lighter Classic Pea Salad Recipe?

Absolutely omit the bacon and add crunchy toasted sunflower seeds, roasted chickpeas or toasted almonds for texture, and use smoked paprika or a little liquid smoke if you miss the smoky note.

For a lighter version swap full-fat mayo for plain Greek yogurt or use a 50:50 mayo/yogurt mix, and choose reduced-fat cheese or cut the cheese amount. These swaps cut calories and sodium while keeping the creamy, tangy character.

How long will pea salad keep in the fridge, and can I freeze it?

Stored in an airtight container, the salad stays best for 3 4 days in the fridge after that the texture and flavor begin to decline. Freezing is not recommended because mayonnaise- and sour cream based dressings separate and become watery when thawed.

If you need to prep long term, freeze only the peas (uncooked or blanched) and assemble the rest fresh.

Can I use fresh peas instead of frozen, and do they need cooking?

Yes fresh peas work beautifully but should be blanched for 1 2 minutes and then shocked in ice water so they stay bright and tender rather than starchy. Drain and pat them dry just like thawed frozen peas before mixing with the dressing.

If you use canned peas, drain and rinse thoroughly, but expect a slightly softer texture.

What about nutrition is this Classic Pea Salad Recipe healthy and how can I make it healthier?

The classic version is moderately high in fat and calories (roughly 350 400 kcal per serving with full-fat mayo, sour cream, cheddar and bacon) but provides protein and fiber from the peas.

To reduce calories and sodium, use plain Greek yogurt or light mayo, lower the cheese or pick a reduced-sodium variety, and swap regular bacon for turkey bacon or omit it altogether.

Increasing the pea-to-dressing ratio and adding extra veg (like diced cucumber or bell pepper) boosts volume and nutrients while keeping the flavour.

Classic Creamy Pea Salad

Classic Pea Salad Recipe My Easy Creamy Retro Potluck Favorite Recipe Card

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Preparation time:15 Mins

Cooking time:10 Mins

Servings:6 to 8 servings (about 1 cup per serving)

Instructions:

Prepare peas and bacon: Thaw peas under cold running water in a colander; drain thoroughly and pat dry. Cook bacon until crisp in a skillet or oven, drain on paper towels and crumble. Alternatively use pre-cooked bacon or bacon bits; reserve a tablespoon of crumbled bacon for garnish if desired.
Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, sweet pickle relish, apple cider vinegar or lemon juice, sugar (if using), celery seed (if using), and a pinch of salt and black pepper until smooth and evenly combined.
Assemble the salad: In a large bowl, combine drained peas, crumbled bacon (keeping reserved garnish if desired), diced red onion or sliced scallions, and shredded sharp cheddar. Pour the dressing over the pea mixture and gently fold until all ingredients are evenly coated.
Chill and finish: Cover and refrigerate the salad for at least 30 minutes to let flavors meld and for the salad to chill. Before serving, taste and adjust seasoning with salt, pepper, or a touch more sugar or vinegar. Garnish with reserved bacon and chopped herbs.
Serving and tips: Serve cold as a side dish for picnics, potlucks, or barbecues. Ensure peas are bright and not mushy, bacon is crisp and cooled so it stays crunchy, and dressing is smooth and coats ingredients evenly.