Introduction

This 30-Minute Easter Pea Salad is a fresh and flavorful side dish featuring sweet peas, crispy bacon, sharp cheddar cheese, and a creamy sour cream and mayo dressing. Perfect for spring gatherings and potlucks, it’s easy to prepare and sure to be a crowd-pleaser.

30-Minute Easter Pea Salad Recipe - Recipe Image

Ingredients

For the dressing:

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

For the salad:

8 slices bacon, cooked until crisp and crumbled
4 cups peas, thawed and patted dry
1/3 cup red onion, finely diced into 1/4-inch pieces
1 cup sharp cheddar cheese, shredded

Instructions

Step 1: Pat the thawed peas dry with paper towels to remove excess moisture and prevent a watery dressing. Finely dice the red onion evenly. Shred the cheddar cheese if not pre-shredded. Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to cool, then crumble 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 a sweet and tangy flavor.
Step 3: Add the dried peas, diced red onion, shredded cheddar cheese, and crumbled bacon to the dressing. Gently fold everything together to coat evenly, 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 allows the flavors to meld and the dressing to fully coat each ingredient.

Tips & Variations

Use turkey bacon or diced ham as a lighter or different smoky option. Vegetarians can omit the bacon and add smoked paprika to the dressing for flavor.
Substitute Greek yogurt for sour cream or mayonnaise for a tangier dressing.
Use white vinegar or lemon juice instead of cider vinegar for a fresher taste.
Fresh peas can be blanched briefly if preferred, but frozen peas thawed and dried work best to avoid watering down the dressing.
Try colby, Monterey Jack, or pepper jack cheese for a different flavor profile.
Add green onions in place of red onion for a milder taste.

Storage

Store the pea salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after chilling, so it’s great for making ahead. Stir well before serving. Serve cold straight from the fridge. Discard any leftovers left out for more than 2 hours due to the dairy in the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of peas should I use for this salad?

Frozen peas are ideal when thawed and patted dry. Fresh peas can be used if blanched briefly in boiling water. Canned peas can work in a pinch but should be rinsed and drained well to avoid mushiness.

Can I prepare this salad in advance?

Yes, this salad can be made up to 4 hours ahead to allow flavors to blend. Keep the salad chilled and add the bacon just before serving to maintain its crispiness.

30-Minute Easter Pea Salad Recipe

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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.

Author: Nora
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 10 servings 1x
Category: Salads
Method: Stovetop
Cuisine: American

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

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.
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.
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.
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.