Here is my favorite Easter pea salad recipe, with a creamy sour cream and mayo dressing, crispy bacon, sharp cheddar cheese, and fresh dill that brings everything together.
This pea salad is always a hit at spring gatherings and potlucks. The combo of sweet peas, salty bacon, and tangy dressing makes it hard to stop at just one serving. Plus, it comes together in about 15 minutes!
Why You’ll Love This Pea Salad
- Quick and easy – This salad comes together in under 30 minutes, making it perfect for last-minute gatherings or busy weeknights when you need a side dish fast.
- Crowd-pleasing flavors – The crispy bacon, creamy dressing, and sharp cheddar cheese create a combination that everyone at the table will enjoy, from kids to adults.
- Make-ahead friendly – You can prepare this salad a few hours in advance, letting the flavors blend together while freeing up your time for other dishes.
- Simple ingredients – Everything you need is probably already in your fridge and pantry, so no special shopping trip required.
- Perfect for potlucks and holidays – This colorful salad travels well and looks great on any table, whether it’s Easter dinner, a summer barbecue, or a family reunion.
What Kind of Peas Should I Use?
For this Easter pea salad, you have a few options when it comes to peas. Frozen peas are actually the most popular choice – just thaw them out and pat them dry before tossing them into the salad. Fresh peas work great too if you can find them at the farmer’s market, though you’ll want to blanch them quickly in boiling water for about a minute to soften them up a bit. Some people even use canned peas in a pinch, but make sure to drain and rinse them well since they can be a bit mushy and salty. The key is making sure your peas are completely thawed and dried off so they don’t water down your creamy dressing.
Options for Substitutions
This salad is easy to customize based on what you have in your kitchen:
- Bacon: Turkey bacon works great if you’re looking for a lighter option, or you can use diced ham for a different smoky flavor. Vegetarians can skip the meat entirely or add some smoked paprika to the dressing for that smoky taste.
- Sour cream and mayonnaise: You can use all mayo or all sour cream if that’s what you have on hand. Greek yogurt also makes a good substitute for either one, though it’ll give the salad a tangier taste.
- Cider vinegar: White vinegar or white wine vinegar will work just fine. You can also use lemon juice for a fresher, brighter flavor.
- Peas: Frozen peas are perfect for this recipe – just thaw them first. Fresh peas work too, but you’ll need to blanch them quickly in boiling water for about 2 minutes, then cool them down in ice water.
- Cheddar cheese: Feel free to swap in colby, monterey jack, or even pepper jack if you want a little kick. Just stick with a cheese that’s easy to cube or shred.
- Red onion: Yellow or white onion works fine, though red onion adds a nice color to the salad. Green onions are another tasty option that’s a bit milder.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with pea salad is using frozen peas straight from the freezer, which can water down your dressing and make everything taste bland – instead, thaw them completely and pat them dry with paper towels before mixing.
Overdressing the salad is another common error that turns it into a mushy mess, so start with three-quarters of your dressing and add more only if needed after the salad has chilled.
Don’t add the bacon until right before serving or at least after the salad has chilled, because mixing it in too early will cause it to lose its crispiness and become chewy.
Finally, resist the urge to skip the chilling time, as that hour in the fridge allows the flavors to blend together and helps the salad firm up for easier serving.
What to Serve With Pea Salad?
Pea salad is a great side dish for any spring or summer gathering, and it pairs perfectly with grilled meats like chicken, burgers, or hot dogs at your next cookout. I love serving it alongside baked ham or pulled pork sandwiches for a potluck or family dinner since the creamy, slightly sweet flavors complement smoky meats really well. It also works nicely as part of a larger spread with other picnic favorites like potato salad, coleslaw, or baked beans. If you’re looking for a lighter meal, try it next to a simple sandwich or wrap for an easy lunch.
Storage Instructions
Store: Keep your pea salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit together, so it’s great for making a day ahead of your gathering. Just give it a good stir before serving since the dressing might settle a bit.
Make Ahead: You can prep the bacon, chop the onion, and shred the cheese a day or two in advance to save time. I like to mix everything together the morning of serving so the peas stay crisp and the bacon doesn’t get too soft from the dressing.
Serve: This salad is best served cold, straight from the fridge. If it’s been sitting out at a picnic or potluck for more than 2 hours, it’s safer to toss any leftovers since it has mayo and sour cream in the dressing.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 10 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 36-42 g
- Fat: 85-95 g
- Carbohydrates: 75-85 g
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 a watery dressing)
- 1/3 cup red onion (finely diced into 1/4-inch pieces)
- 1 cup cheddar cheese (I prefer Tillamook sharp cheddar for better bite)
Step 1: Prepare the Ingredients
- 4 cups peas
- 1/3 cup red onion
- 1 cup cheddar cheese
- 8 slices bacon
Pat the thawed peas dry with paper towels to remove excess moisture—this prevents the dressing from becoming watery and diluted.
Finely dice the red onion into uniform 1/4-inch pieces for even distribution throughout the salad.
Shred the cheddar cheese if not pre-shredded.
Cook the 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 it into bite-sized pieces.
Step 2: Build the Creamy Dressing Base
- 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
In a large mixing bowl, whisk together the sour cream, mayonnaise, sugar, cider vinegar, salt, and pepper until smooth and fully combined.
The sugar and vinegar create a balanced sweet-tangy flavor, while the sour cream and mayo provide richness without being overly heavy.
I like using Daisy sour cream for its clean, neutral flavor that doesn’t overpower the delicate peas.
Step 3: Combine and Finish the Salad
- dressing base from Step 2
- dried peas from Step 1
- diced red onion from Step 1
- shredded cheddar cheese from Step 1
- crumbled bacon from Step 1
- 1 tbsp fresh dill
Add the dried peas, diced red onion, shredded cheddar cheese, and crumbled bacon from Step 1 to the dressing base.
Gently fold everything together until evenly coated, being careful not to crush the peas.
For better flavor depth, I prefer Tillamook sharp cheddar—it provides a more pronounced cheese bite that complements the creamy dressing without being lost in the mix.
Step 4: Chill and Serve
Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving.
This resting time allows the flavors to meld together and the dressing to fully coat every ingredient.
The salad can be made up to 4 hours ahead, making it perfect for holiday entertaining.
30-Minute Easter Pea Salad
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 a watery dressing)
- 1/3 cup red onion (finely diced into 1/4-inch pieces)
- 1 cup cheddar cheese (I prefer Tillamook sharp cheddar for better bite)
Instructions
- Pat the thawed peas dry with paper towels to remove excess moisture—this prevents the dressing from becoming watery and diluted. Finely dice the red onion into uniform 1/4-inch pieces for even distribution throughout the salad. Shred the cheddar cheese if not pre-shredded. Cook the 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 it into bite-sized pieces.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, sugar, cider vinegar, salt, and pepper until smooth and fully combined. The sugar and vinegar create a balanced sweet-tangy flavor, while the sour cream and mayo provide richness without being overly heavy. I like using Daisy sour cream for its clean, neutral flavor that doesn't overpower the delicate peas.
- Add the dried peas, diced red onion, shredded cheddar cheese, and crumbled bacon from Step 1 to the dressing base. Gently fold everything together until evenly coated, being careful not to crush the peas. For better flavor depth, I prefer Tillamook sharp cheddar—it provides a more pronounced cheese bite that complements the creamy dressing without being lost in the mix.
- Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together and the dressing to fully coat every ingredient. The salad can be made up to 4 hours ahead, making it perfect for holiday entertaining.
