Mom's Best Recipes
Recipe

Classic Pea Salad: Tangy and Sweet

A classic, creamy pea salad with crisp bacon, sharp cheddar, and a tangy-sweet dressing. Fast, make-ahead friendly, and always the first bowl scraped clean at potlucks.

Author By Matt Campbell
4.8
A glass bowl of classic pea salad with green peas, crispy bacon, cheddar cubes, and sliced green onions on a wooden table
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Pea salad is one of those old-school classics that somehow keeps showing up and somehow keeps disappearing first. It is creamy but not heavy, sweet but not candy-sweet, and it has that perfect crunch from bacon and onion that makes you go back for “just one more spoon.”

This is my classic, Midwest potluck-style pea salad, built on simple ingredients you can grab at any grocery store. The dressing is a quick stir job: mayo for body, a splash of vinegar for tang, and a little sugar to round it out. The peas stay cold, the bacon stays crisp, and you get that cozy, familiar flavor that tastes like somebody’s been making it for years.

A close-up of a spoon scooping creamy pea salad showing peas, bacon pieces, cheddar, and dressing

Why It Works

  • Cold and crisp, not mushy: Using frozen peas thawed just right keeps the salad snappy and bright.
  • Balanced tangy-sweet dressing: A small amount of vinegar perks everything up, and sugar smooths the edges.
  • Big texture payoff: Crunchy bacon, sharp cheddar, and onion keep every bite interesting.
  • Make-ahead friendly: It actually gets better after a short chill, which is ideal for cookouts and holidays.

Pairs Well With

Storage Tips

Keep it creamy and crisp

  • Refrigerate: Store in an airtight container and keep refrigerated. It is best within 3 to 4 days.
  • Food safety note: Discard if it has been left out at room temperature for more than 2 hours.
  • Hold the bacon (optional trick): If you are planning ahead, mix everything except the bacon, then stir bacon in right before serving for max crunch.
  • Stir before serving: The dressing can settle slightly. A quick stir brings it right back.
  • Do not freeze: Mayo-based dressing separates and the texture turns watery.

Common Questions

Common questions

Do I have to use frozen peas?

Frozen peas are the best choice here. They are sweet, consistent, and keep their texture. Canned peas work in a pinch, but they are softer and can make the salad feel a little muddy. If you use canned, drain well and gently blot dry.

How do I thaw peas without turning them mushy?

Put the frozen peas in a colander and run cool water over them for a minute or two, just until no longer icy. Drain well, then pat dry. Do not use hot water.

Can I make pea salad the night before?

Yes. It is excellent after a few hours in the fridge. For the best texture, mix everything except the bacon, then add bacon right before serving. If you like your onion extra crisp, you can also stir it in closer to serving time.

What if my dressing tastes too sharp or too sweet?

Too sharp: add a teaspoon of mayo. Too sweet: add a tiny splash more vinegar and a pinch of salt. Always taste after chilling because cold changes the balance.

Can I lighten it up?

You can swap half the mayo for plain Greek yogurt or use all sour cream. It will be tangier and a little looser, but still very good.

Any easy swaps for dietary needs?

Try turkey bacon or a plant-based bacon alternative. You can also use dairy-free mayo and skip the sour cream, or use a dairy-free sour cream substitute.

I used to think pea salad was one of those dishes you politely took a scoop of and then quietly avoided. Then I had a version at a family cookout that was cold, punchy, and loaded with bacon in a way that felt almost unfair. I went back for seconds, then kept a casual eye on the bowl the rest of the afternoon.

This recipe is my attempt to keep that same energy: simple ingredients, no fuss, and a dressing that hits tangy and sweet at the same time. It is the kind of salad that makes you taste as you go, not because you are nervous, but because it is honestly kind of fun.