Favorite Pea Salad Recipe | Creamy, & Packed with Flavor
This pea salad recipe with crispy bacon has been a go-to summer side dish for our family for years. It’s the one I whip together in our farmhouse kitchen while the kids run in and out the back door and Travis mans the grill. Most often, it’s sitting in a large mixing bowl on the counter by noon, chilling in the fridge by two, and on the picnic table by five—right next to a platter of burgers and a pitcher of sweet tea. It’s a cool, flavorful classic that’s simple to throw together but always disappears first at picnics, potlucks, and even baby showers. If you’re looking for an easy pea salad recipe that goes beyond the basic, this is it.
What Makes This a Classic Pea Salad Recipe With a Twist
This is not your average green pea salad. I like mine creamy, a little tangy, and definitely with lots of bacon. I don’t personally love nuts or seeds in my salads, so you won’t find those here. What you will find is salty bacon, sweet peas, sharp cheddar cheese, and a creamy dressing made with either Miracle Whip or my homemade mayo. My go-to vinegar is always apple cider vinegar because of the depth it adds, but white wine vinegar, lemon juice, or even plain white vinegar can work in a pinch. Some folks like to stir in sour cream or ranch dressing, but I’ve found a creamy base of mayo (or Miracle Whip) with a touch of vinegar and sugar gives it the best flavor. No need to overcomplicate a good thing.
Why You’ll Love This Easy Family Recipe
– Packed with flavor from crispy bacon and creamy dressing
– A perfect side dish for summer BBQs, family dinners, or last-minute get-togethers
– Quick to prep with ingredients you likely already have
– Served cold and gets even better after a couple of hours in the fridge
– Stores well in an airtight container
– Easy to double for a crowd
Tips for Best Flavor
For best results, use frozen peas that you briefly cook and rinse under cold water to keep them bright and firm. Fresh peas are a great option if you have access to them, especially early in the season when they’re sweet and crisp. Make sure your bacon is truly crispy, and allow your ingredients like cheese and hard-boiled eggs to come to room temperature before mixing for the best blend. Garlic powder and a touch of black pepper help round out the flavors in the creamy dressing. Letting the salad sit in the fridge for a couple of hours gives the ingredients time to absorb that tangy, creamy goodness.
Note: I use my own homemade mayo—find the full recipe here.
Serving Tips
This creamy salad makes the perfect side dish for any summer meal. Pair it with grilled chicken, ribs, or burgers—or bring it alongside a pasta salad and fruit salad for a full picnic spread. For the best flavor, don’t skip the chilling time. It’s even better the next time you pull it out of the fridge! I often make it the morning of a big family cookout and let it rest in the fridge until dinner.
Frequently Asked Questions About This Pea Salad Recipe
Can I use canned peas instead of frozen?
Canned peas are too soft and won’t hold up as well. Frozen peas (or fresh peas if you have them) keep their shape and stay sweet and bright.
What’s the best cheese for this salad?
Sharp cheddar is our top pick, but Monterey Jack or a cheese blend works too.
Can I make this ahead of time?
Yes! In fact, it improves after sitting for a couple of hours. Make it the night before and store in an airtight container for easy prep.
Do I have to use Miracle Whip?
Nope! Regular mayo or homemade mayo gives you more control over the flavor. You can also mix in sour cream for extra creaminess.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Stir before serving.
Can I add pasta to make it more filling?
Sure! Add a cup of cooked pasta to turn it into a heartier cold pasta salad.
Pea Salad
Ingredients
- 1 10 ounce bag of frozen peas Cooked with a pinch of sugar and rinsed in cold water (or use fresh peas if available)
- 3 hard-boiled eggs chopped
- 2 1 medium tomato
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup thinly sliced yellow onion or red onion
- 1 package crispy bacon or bacon bits cooked and chopped
Dressing
- 2 tsp sugar
- 4 tablespoons creamy mayonnaise I double the original for a creamier finish—you can also mix in a little sour cream for added richness
Instructions
- In a large mixing bowl, combine cooked peas, hard-boiled eggs, tomatoes or bell peppers, shredded cheese, and onion.
- In a small bowl, stir together mayo (or Miracle Whip), sugar, and a splash of apple cider vinegar. White wine vinegar, lemon juice, or white vinegar also work.
- Pour the dressing over the pea mixture and stir gently until everything is coated.
- Fold in chopped crispy bacon or bacon bits.
- Transfer to an airtight container and chill for a couple of hours to let the flavors meld.
- Serve cold, straight from the fridge, and enjoy!
Notes
Final Thoughts
If you’re looking for a reliable, flavorful, easy pea salad recipe that your whole family will love, this is a great recipe to keep on hand. It checks all the boxes: creamy, crunchy, sweet, and tangy. Plus, it’s flexible enough to fit into any menu—from weeknight dinners to summer gatherings. This salad tastes like summer at our place—and I hope it becomes part of your warm-weather traditions too.
Don’t forget to print the recipe card and save this one—you’ll be making it again soon! And to follow along with the homestead in real life, make sure we’re friends over on Instagram.
Love this dish?
It’s another seasonal favorite that’s just as simple and crowd-pleasing.
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
