Classic creamy pea salad made with peas, mayonnaise, sour cream, bacon, red onion, cheddar cheese, vinegar, and sugar.

I’ll admit something right up front: peas were never my favorite. Not as a kid, not really as an adult either. They were always there, sure, but usually steamed into submission and pushed to the side of the plate. Then there was classic creamy pea salad, which felt like peas in disguise. And honestly? That felt a little sneaky. In a good way.

This salad takes me straight back to family gatherings where no one bothered with recipe cards and everything was served in bowls that had clearly lived a long life. You know the ones. Slightly scratched. Slightly stained. Full of something comforting. This creamy pea salad was always one of those dishes. It didn’t try to impress. It just showed up and quietly did its job. And somehow, it was always gone by the end.

Now, I make this classic creamy pea salad when I want something familiar. Something that feels like a memory without being stuck in the past. It’s the salad I bring when I don’t want to explain myself. And when people ask for the recipe? I smile a little, because I know they didn’t expect peas to be the thing they loved.

Why This Classic Creamy Pea Salad Works (Even If You’re Skeptical)

Let’s be honest—classic creamy pea salad doesn’t sound exciting on paper. I get that. I’ve questioned it myself more than once. But once you actually eat it, it clicks. Sweet peas. Salty bacon. Sharp onion. Cheddar tucked in there like a surprise. And that creamy dressing holding everything together like it knows what it’s doing.

What I really appreciate is that it’s not trying to be modern or reinvented. It’s comfortable with what it is. It’s a salad that doesn’t apologize for being creamy, or cold, or a little old-school. And sometimes? That’s exactly what you want. No trends. No swaps required. Just a bowl that gets scraped clean.

Ingredient Notes (The Real-Life Version)

Before you start mixing, here’s how I think about the ingredients—not rules, just observations from actually making this more than once.

• Mayonnaise & Sour Cream – This combo matters. Mayo gives richness, sour cream brings tang. Together, they’re creamy without being overwhelming.
• Cooked Peas – These are the heart of classic creamy pea salad. Sweet, tender, and much better cold than people expect.
• Red Onion – Sharp and crunchy. Dice it small unless you really love onion.
• Bacon – Smoky, salty, and doing a lot of the heavy lifting here. Let’s not pretend otherwise.
• Apple Cider Vinegar – Just enough bite to keep the dressing from feeling flat.
• Cheddar Cheese – Cubed, not shredded. The little chunks make each bite more interesting.
• Sugar – Not a lot. Just enough to balance the vinegar and bring out the peas.
• Salt – Season carefully. Bacon helps, but it’s still important.

How I Actually Make Classic Creamy Pea Salad

This classic creamy pea salad doesn’t need much drama, and that’s part of its charm.

1. I start by whisking the mayonnaise, sour cream, apple cider vinegar, sugar, and salt together in a big bowl. I always taste it. Sometimes it needs a tiny bit more sugar. Sometimes a pinch more salt. It depends on the day, and I think that’s okay.
2. Then I gently fold in the peas, diced red onion, and most of the crumbled bacon. Gentle is the key word here. You’re coating, not crushing. After that, I add the cubed cheddar cheese and stir just enough to spread it around.
3. I cover the bowl and stick it in the fridge for at least an hour. Longer if I can. The salad changes a bit as it chills—the flavors mellow, the dressing settles in, and it just tastes more… finished. Right before serving, I sprinkle the remaining bacon on top. Because bacon on top feels right.

Storage (Because There’s Usually Some Left)

This salad holds up well, which is part of why it’s so useful. Store classic creamy pea salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving if it’s been sitting. I wouldn’t freeze it—the texture doesn’t really recover, and honestly, it doesn’t need to.

Variations & Substitutions (If You’re Feeling Curious)

Once you’ve made this classic creamy pea salad once, it’s easy to tweak it—if you want to.

• Swap cheddar for Colby-Jack or Swiss.
• Use Greek yogurt in place of some of the mayo or sour cream.
• Add chopped hard-boiled eggs for extra protein.
• Use turkey bacon, or skip the bacon entirely if you’re leaning vegetarian.
• Add a pinch of black pepper or paprika for extra warmth.

Sometimes I debate adding fresh dill. Some days yes. Some days no. That’s how recipes live, I think.

What to Serve With Classic Creamy Pea Salad

This salad fits in quietly almost anywhere. Burgers, grilled chicken, barbecue, sandwiches—it works with all of them. It’s a staple at potlucks, a reliable picnic side, and yes, I’ve eaten it straight from the fridge as a quick lunch. It felt acceptable at the time. Still does.

FAQ:

Can I use frozen peas?
Yes. Just cook them and let them cool completely before mixing.

Can I make this ahead of time?
Definitely. It’s better after a few hours in the fridge.

Is this salad sweet?
Just slightly. Enough to balance the vinegar, not enough to feel like dessert.

How do I mellow the onion flavor?
Soak the diced onion in cold water for a few minutes, then drain before adding.

If you try this classic creamy pea salad, I hope it surprises you a little. Maybe it reminds you of a family table. Maybe it becomes your dependable side dish. And if you tweak it, forget an ingredient, or eat half the bowl before serving? That feels very on brand. Let me know how it goes.

Classic Creamy Pea Salad

A classic creamy pea salad made with tender peas, bacon, red onion, cheddar cheese, and a tangy mayonnaise–sour cream dressing. This easy, make-ahead salad is a popular side dish for potlucks, picnics, and family meals.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Classic Creamy Pea Salad

Cook Time: 15 minutes minutes

Servings: 6

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream
• 4 cups cooked peas cooled
• ½ red onion finely diced
• 9 slices cooked bacon crumbled
• 1½ cups cheddar cheese cut into small cubes
• ½ tablespoon apple cider vinegar
• ½ tablespoon granulated sugar
• Salt to taste

Instructions

• In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, and salt until smooth and well combined.
• Add the cooked peas, diced red onion, and most of the crumbled bacon to the dressing. Stir gently to coat all ingredients evenly.
• Fold in the cubed cheddar cheese, mixing carefully to distribute without breaking the peas.
• Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
• Before serving, sprinkle the remaining bacon over the top of the salad.

Notes

This classic creamy pea salad is naturally gluten free. To ensure it remains gluten free, confirm that the bacon, mayonnaise, sour cream, and vinegar used are certified gluten free and free from cross-contamination.