30-Minute Easter Pea Salad Recipe
Introduction
This 30-Minute Easter Pea Salad combines sweet peas, crispy bacon, sharp cheddar cheese, and a creamy sour cream and mayo dressing. It’s a colorful, flavorful side dish that’s perfect for spring gatherings, potlucks, or holiday meals. Best of all, it comes together quickly and easily.
Ingredients
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 1.5 tbsp sugar
- 2.5 tsp cider vinegar
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp fresh dill, chopped
- 8 slices bacon, cooked until crisp and crumbled
- 4 cups peas, thawed and patted dry
- 1/3 cup red onion, finely diced
- 1 cup sharp cheddar cheese, shredded or cubed
Instructions
- Step 1: Pat the thawed peas dry with paper towels to remove excess moisture. Finely dice the red onion into uniform 1/4-inch pieces. Shred the cheddar cheese if needed. Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, then place on paper towels to cool. Once cooled, crumble the bacon into bite-sized pieces.
- Step 2: In a large mixing bowl, whisk together sour cream, mayonnaise, sugar, cider vinegar, salt, and pepper until smooth and fully combined. This creates a balanced, creamy dressing with sweet and tangy notes.
- Step 3: Add the dried peas, diced red onion, shredded cheddar cheese, and crumbled bacon to the dressing. Gently fold everything together until evenly coated, taking care not to crush the peas.
- Step 4: Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the dressing to fully coat the ingredients.
Tips & Variations
- Use turkey bacon or diced ham as a substitute for bacon, or omit it for a vegetarian version adding smoked paprika to the dressing for a smoky flavor.
- Swap sour cream or mayonnaise for Greek yogurt for a tangier dressing.
- Frozen peas are easiest to use; just thaw and dry thoroughly. If using fresh peas, blanch them briefly and cool in ice water.
- Try different cheeses like Colby, Monterey Jack, or pepper jack for varied flavor.
- Add green onions instead of red onion for a milder taste.
- Always add bacon just before serving or after chilling to keep it crisp.
- Don’t overdress the salad—start with three-quarters of the dressing and add more if needed after chilling.
Storage
Store the pea salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after sitting together, making it ideal for make-ahead entertaining. Stir well before serving as the dressing may settle. Serve chilled. If left out over 2 hours at room temperature, discard leftovers due to the dairy and mayo in the dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned peas for this salad?
You can use canned peas in a pinch, but be sure to drain and rinse them well. They tend to be softer and saltier, which may affect the salad’s texture and flavor. Fresh or frozen peas are preferred for the best results.
How long should I chill the salad before serving?
Chilling the salad for at least 1 hour is important to let the flavors meld and set the dressing. You can prepare it up to 4 hours ahead, which helps the ingredients fully absorb the delicious dressing.
Print30-Minute Easter Pea Salad Recipe
This 30-Minute Easter Pea Salad is a refreshing and crowd-pleasing spring side dish featuring sweet peas, crispy bacon, sharp cheddar cheese, and a creamy sour cream and mayonnaise dressing enhanced with fresh dill. Perfect for potlucks, Easter dinners, or summer barbecues, this salad combines flavorful, simple ingredients for an easy yet delicious treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
Ingredients
For the dressing:
- 3/4 cup sour cream (I use Daisy for the cleanest flavor)
- 1/3 cup mayonnaise
- 1.5 tbsp sugar
- 2.5 tsp cider vinegar
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp fresh dill (chopped)
For the salad:
- 8 slices bacon (cooked until crisp and crumbled)
- 4 cups peas (thawed and patted dry to prevent watery dressing)
- 1/3 cup red onion (finely diced into 1/4-inch pieces)
- 1 cup cheddar cheese (preferably Tillamook sharp cheddar, shredded)
Instructions
- Prepare the Ingredients: Pat the thawed peas dry with paper towels to remove excess moisture which prevents watery dressing. Finely dice the red onion into uniform 1/4-inch pieces for even distribution. Shred the cheddar cheese if not already shredded. Cook the bacon in a skillet over medium heat for about 8-10 minutes until crisp, then transfer to a paper towel-lined plate to cool. Once cooled, crumble the bacon into bite-sized pieces.
- Build the Creamy Dressing Base: In a large mixing bowl, whisk together sour cream, mayonnaise, sugar, cider vinegar, salt, and pepper until smooth and fully combined. The sugar and vinegar balance sweet-tangy flavors, while sour cream and mayo add richness without heaviness.
- Combine and Finish the Salad: Add dried peas, diced red onion, shredded cheddar cheese, and crumbled bacon to the dressing base. Gently fold everything together until evenly coated, taking care not to crush the peas. Using sharp cheddar like Tillamook provides a pronounced cheese flavor that enhances the salad.
- Chill and Serve: Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the dressing to coat all ingredients thoroughly. The salad can be prepared up to 4 hours ahead for convenience during holiday entertaining.
Notes
- Thaw and pat dry frozen peas completely to avoid watering down the dressing.
- Do not add bacon until just before serving or after chilling to keep it crispy.
- Start with three-quarters of the dressing and add more if needed to prevent overdressing that leads to a mushy salad.
- Chilling the salad for at least an hour improves flavor melding and texture.
- Substitutions: turkey bacon or diced ham can replace regular bacon; Greek yogurt can substitute sour cream or mayo for tangier flavor; white vinegar or lemon juice can replace cider vinegar; colby or monterey jack cheese can replace cheddar; yellow or white onion can replace red onion.
- Best served cold and consumed within 3 days when stored in an airtight container in the refrigerator.
- Discard leftovers left out for more than 2 hours due to perishable dairy ingredients.
Keywords: pea salad, Easter side dish, creamy pea salad, bacon pea salad, spring salad, potluck salad, quick salad, sharp cheddar salad
