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30-Minute Easter Pea Salad Recipe

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★★★★★

4.7 from 128 reviews

This 30-Minute Easter Pea Salad combines sweet peas, crispy bacon, sharp cheddar cheese, and a creamy sour cream and mayo dressing infused with fresh dill. It’s a quick, easy, and crowd-pleasing side dish perfect for spring gatherings, potlucks, and holidays. The flavors meld beautifully with a chill time, making it a versatile and make-ahead-friendly salad that travels well and complements grilled meats, sandwiches, or picnic spreads.

Ingredients

Scale

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 a watery dressing)
  • 1/3 cup red onion (finely diced into 1/4-inch pieces)
  • 1 cup cheddar cheese (Tillamook sharp cheddar preferred, shredded or cubed)

Instructions

  1. Prepare the Ingredients: Pat the thawed peas dry with paper towels to remove excess moisture and prevent watery dressing. Finely dice the red onion into uniform 1/4-inch pieces for even distribution. Shred the cheddar cheese if not pre-shredded. Cook bacon in a skillet over medium heat until crisp, about 8-10 minutes, then transfer to a paper towel-lined plate to cool. Once cooled, crumble bacon into bite-sized pieces.
  2. 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 sweetness and tanginess, while the sour cream and mayo add richness without heaviness.
  3. Combine and Finish the Salad: Add the dried peas, diced red onion, shredded cheddar cheese, and crumbled bacon to the dressing base. Gently fold everything together until evenly coated, being careful not to crush the peas. The sharp cheddar adds a pronounced cheese bite that complements the creamy dressing.
  4. Chill and Serve: Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This resting time allows flavors to meld and dressing to coat all ingredients. The salad can be made up to 4 hours in advance, ideal for holiday entertaining.

Notes

  • Use thawed and well-dried peas to prevent watery dressing.
  • Cook bacon until crispy and add just before serving to maintain crispiness.
  • Start with 3/4 of the dressing and add more after chilling if needed to avoid overdressing.
  • Chill the salad for at least one hour to blend flavors and firm up texture.
  • Substitute turkey bacon or diced ham if desired, or skip meat for vegetarian version.
  • Greek yogurt can replace mayo or sour cream for a tangier dressing.
  • Other vinegar types or lemon juice can substitute cider vinegar for different acidity profiles.
  • Use fresh peas (blanched) or canned (well rinsed) if preferred, but frozen thawed peas are recommended.
  • Store leftovers in an airtight container in the fridge up to 3 days; stir before serving.
  • Discard leftovers left out more than 2 hours due to mayo-based dressing safety.

Keywords: pea salad, Easter salad, bacon pea salad, creamy pea salad, spring side dish, potluck salad, Easter recipes, quick pea salad

Find it online: https://kitchenbynora.com/30-minute-easter-pea-salad-recipe/