Loaded Pea Salad with Bacon

This creamy loaded pea salad is my go-to for summer barbecues and potlucks. It comes together in just minutes with crisp peas, savory bacon, sharp cheddar cheese, and a quick tangy dressing. There is something about the vibrant green peas and the smoky crunch of bacon that keeps everyone dipping back in for seconds. It is the kind of crowd-pleasing side dish you will want to make again and again, whether you are grilling out or just need a last-minute recipe for family dinner.

I discovered this salad during a hectic week when I needed something bright and quick for a family get-together. The bowl was scraped clean before dinner even ended. Now my family requests it every time we plan a barbecue.

Ingredients

• Frozen peas: offer sweet flavor and firm texture look for petite peas or sweet garden varieties for the best bite
• Bacon: brings savory crunch oven baked bacon stays crisp and is easy to crumble
• Cheddar cheese: adds richness and tang I prefer a block of sharp cheddar diced into small cubes for more flavor try to buy cheddar with a creamy texture and vibrant orange color
• Sour cream: lends creamy tang use full fat for the best consistency Greek yogurt is a good substitute for a lighter twist
• Mayonnaise: gives richness and blends the dressing together choose real mayonnaise for the best taste and avoid low fat versions
• Fresh dill: brightens the salad with herby flavor fresh dill is more aromatic but dried works in a pinch
• Salt and pepper: enhance all flavors taste and season carefully before serving
• Red onion: provides a hint of spice and color look for a small tight red onion for milder flavor or swap with shallot if you want less bite

Step-by-Step Instructions

Prepare the Peas:

Rinse the frozen peas under cold water in a colander until fully thawed and no longer icy this keeps them crisp do not cook the peas as they come already blanched

Cook the Bacon:

Arrange bacon slices on a baking sheet and roast at four hundred degrees for about fifteen minutes until crisp once cooled chop or crumble into small pieces

Cube the Cheese:

Use a sharp knife to cut a block of cheddar into small cubes aim for around a half inch in size for the perfect texture

Make the Dressing:

In a bowl mix sour cream mayonnaise chopped dill salt and pepper whisk until it turns into a smooth creamy dressing taste and adjust seasoning

Combine Everything:

In a large mixing bowl toss together thawed peas crumbled bacon cubed cheddar and thinly sliced onion pour the dressing over and fold gently until every bite is evenly coated try not to crush the peas

Chill and Serve:

Refrigerate the salad at least thirty minutes before serving if possible this keeps it extra cold and lets flavors meld scoop into a big bowl just before serving

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This salad taught me to never underestimate frozen veggies over canned ones the peas really do stay sweet and snappy My daughter and I always sneak a few bacon bits before mixing the bowl because they are impossible to resist

Storage Tips

Once mixed transfer the salad to an airtight container and refrigerate for up to three days Stir before serving if any dressing separates If you are making it ahead leave out the bacon and mix it in just before serving for the best texture Avoid freezing as the dressing may separate and the peas can become mushy

Ingredient Substitutions

Greek yogurt stands in well for sour cream keeping things light You can use shredded cheddar or pre-cubed cheese from the store in a pinch Shallot swaps in for red onion for a milder flavor Fresh chives or parsley can be used instead of dill for variety if that is what you have

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Serving Suggestions

Serve this pea salad with grilled meats roasted chicken or your favorite pulled pork sandwich It is also delicious alongside baked beans or buttery cornbread I find it suits any picnic spread and makes an easy lunch next to a simple egg salad sandwich

Cultural History

This style of creamy pea salad is a classic in Midwestern and Southern United States potluck culture It was born out of a love for easy salads featuring canned or frozen pantry staples creamy dressings and simple flavor boosters like bacon and cheese Families have passed it down for generations because it tastes nostalgic and is so adaptable for gatherings

Commonly Asked Questions

→ Can I use canned peas instead of frozen?

Yes, but canned peas are softer than frozen. Drain well and expect a less crunchy texture compared to thawed frozen peas.

→ Is it possible to make this salad ahead?

Absolutely! Prepare the salad in advance, but add the bacon just before serving to keep it crisp and flavorful.

→ Can I substitute the sour cream?

Full-fat Greek yogurt makes an excellent alternative to sour cream, preserving the creamy texture while adding subtle tang.

→ How long does the salad keep in the fridge?

Store covered in the refrigerator for up to three days. Stir before serving for best results. Avoid freezing as texture will change.

→ What pairs well with loaded pea salad?

This salad complements grilled meats, pulled pork, or classic BBQ sides like corn or baked beans. It's versatile for potlucks or picnics.