Bacon Spring Pea Salad

Here is my favorite spring pea salad recipe, with a creamy mayo and sour cream dressing, fresh dill, crispy bacon bits, sharp cheddar, and a touch of red onion for a little bite.

This pea salad is perfect for potlucks and backyard barbecues in my house. I love how quick it comes together, and my kids actually eat their vegetables when I make it this way. Plus, it tastes even better the next day after everything has had a chance to hang out together in the fridge.

What Kind of Peas Should I Use?

For this spring pea salad, you have a few options that’ll all work great. Fresh peas are wonderful if you can find them at the farmer’s market or grocery store during peak season, but frozen peas are honestly just as good and way more convenient. If you’re using frozen peas, there’s no need to cook them – just thaw them out by running them under cool water or letting them sit at room temperature for about 30 minutes. Canned peas tend to be a bit mushier and less sweet, so I’d skip those if possible and stick with fresh or frozen for the best texture and flavor.

Options for Substitutions

This simple salad is easy to customize based on what you have in your kitchen:

• Peas: Fresh or frozen peas both work great here. If using frozen, just thaw them first – no need to cook. You can also try edamame for a similar texture and a bit more protein.
• Sour cream: Greek yogurt makes a good swap for sour cream and adds extra protein. You can also use all mayo (about 2/3 cup total) if that’s what you have on hand.
• Mayo: If you’re not a mayo fan, try using all sour cream or Greek yogurt instead. The dressing will be a bit tangier but still tasty.
• Bacon: Turkey bacon or even crispy prosciutto work well as substitutes. For a vegetarian version, try sunflower seeds or chopped pecans for that salty crunch.
• Cheddar cheese: Most cheeses work here – try Colby, Monterey Jack, or even crumbled feta for a different flavor profile. Just keep it mild so it doesn’t overpower the peas.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pea salad is skipping the draining step after thawing, which leaves excess water that dilutes the creamy dressing and makes everything watery.

Another common error is adding the bacon while it’s still warm, as this can wilt the peas and melt the cheese into an unappetizing mess – always let your bacon cool completely and pat it dry with paper towels to remove extra grease.

Don’t forget to taste and adjust your seasoning at the end, since the saltiness of bacon and cheddar can vary quite a bit depending on the brands you use.

For the best flavor, make this salad at least an hour before serving so the ingredients have time to meld together in the fridge, and give it a quick stir before putting it on the table.

What to Serve With Pea Salad?

Pea salad is one of those side dishes that works perfectly at summer cookouts and potlucks alongside grilled meats like burgers, hot dogs, or barbecue chicken. It pairs really well with other picnic favorites like potato salad, coleslaw, or baked beans to create a full spread. Since this salad is already pretty rich and creamy thanks to the mayo and sour cream, I like serving it with something simple like grilled corn on the cob or a light cucumber salad to balance things out. You can also scoop it onto a bed of lettuce and serve it as a light lunch with some crackers or crusty bread on the side.

Storage Instructions

Store: This spring pea salad keeps well in the fridge for about 3 days in an airtight container. The peas might release a little liquid as it sits, so just give it a quick stir before serving. It’s actually one of those salads that tastes even better the next day once all the flavors have had time to mingle!

Make Ahead: You can prep this salad a few hours before serving, which actually helps the flavors come together nicely. If you’re making it more than a few hours ahead, consider keeping the bacon separate and stirring it in right before serving so it stays crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 25-30 g
• Fat: 50-58 g
• Carbohydrates: 45-55 g

Ingredients

For the dressing:

• 5 tbsp mayo (I prefer Hellmann’s for its creamy texture)
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tbsp fresh dill, chopped

For the salad:

• 1 lb peas (I use Birds Eye sweet peas)
• 1/4 cup bacon (crisp-cooked and crumbled into 1/2-inch bits)
• 1/4 cup cheddar
• 2 tbsp red onion, finely minced

Step 1: Prepare the Creamy Dressing Base

• 5 tbsp mayo
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tbsp fresh dill, chopped

In a large mixing bowl, whisk together the mayo, sour cream, salt, and pepper until smooth and well combined.

Stir in the fresh dill, which will infuse the dressing with bright, herbaceous flavor as it sits.

This base can be made while the peas thaw, saving you time.

Step 2: Thaw and Prepare the Peas and Garnishes

• 1 lb peas
• 1/4 cup bacon, crisp-cooked
• 2 tbsp red onion
• 1/4 cup cheddar

Thaw the frozen peas by running them under cool water in a colander, then drain thoroughly and pat dry with paper towels—excess moisture will dilute your dressing and make the salad watery.

While the peas drain, crumble the crisp-cooked bacon into 1/2-inch pieces and finely mince the red onion.

Shred or crumble the cheddar cheese into small pieces.

Step 3: Combine and Season to Taste

• thawed peas from Step 2
• bacon from Step 2
• red onion from Step 2
• cheddar from Step 2
• creamy dressing base from Step 1

Add the drained peas, crumbled bacon, red onion, and cheddar to the dressing from Step 1.

Gently fold everything together until the peas and other ingredients are evenly coated with the creamy dressing.

I like to taste as I go and add a little extra salt and pepper if needed—since frozen peas are quite mild, they often benefit from seasoning adjustment.

Chill until ready to serve.

Bacon Spring Pea Salad

Delicious Bacon Spring Pea Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 6 servings

Calories 800 kcal

Ingredients

  

For the dressing

• 5 tbsp mayo (I prefer Hellmann's for its creamy texture)
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tbsp fresh dill, chopped

For the salad

• 1 lb peas (I use Birds Eye sweet peas)
• 1/4 cup bacon (crisp-cooked and crumbled into 1/2-inch bits)
• 1/4 cup cheddar
• 2 tbsp red onion, finely minced

Instructions

 

• In a large mixing bowl, whisk together the mayo, sour cream, salt, and pepper until smooth and well combined. Stir in the fresh dill, which will infuse the dressing with bright, herbaceous flavor as it sits. This base can be made while the peas thaw, saving you time.
• Thaw the frozen peas by running them under cool water in a colander, then drain thoroughly and pat dry with paper towels—excess moisture will dilute your dressing and make the salad watery. While the peas drain, crumble the crisp-cooked bacon into 1/2-inch pieces and finely mince the red onion. Shred or crumble the cheddar cheese into small pieces.
• Add the drained peas, crumbled bacon, red onion, and cheddar to the dressing from Step 1. Gently fold everything together until the peas and other ingredients are evenly coated with the creamy dressing. I like to taste as I go and add a little extra salt and pepper if needed—since frozen peas are quite mild, they often benefit from seasoning adjustment. Chill until ready to serve.