Instructions
Step 1: Prepare the Peas
Place frozen peas in a colander and run them under cold water until thawed (about 3–4 minutes).
Drain thoroughly and pat dry with paper towels to prevent a watery salad.
Step 2: Cook the Bacon
In a skillet, cook bacon over medium heat until golden brown and crispy.
Transfer to a paper towel–lined plate to drain excess grease.
Once cooled, crumble or chop into bite-sized pieces.
Step 3: Make the Dressing
In a medium mixing bowl, whisk together mayonnaise, sour cream, vinegar, sugar, Dijon mustard, garlic powder, salt, and pepper.
Taste and adjust seasoning – add more vinegar for tang, sugar for sweetness, or mayo for creaminess.
Step 4: Assemble the Salad
In a large bowl, combine peas, cheddar cheese, red onion, celery (if using), and chopped eggs.
Pour the creamy dressing over the mixture and gently toss until everything is evenly coated.
Fold in most of the bacon, reserving a little for garnish.
Step 5: Chill & Serve
Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours (up to overnight). This allows flavors to meld and the salad to thicken slightly.
Just before serving, stir lightly, top with reserved bacon and parsley or dill, and sprinkle with paprika if desired.
Tips & Variations
Make-ahead: Best made a few hours before serving. Store covered in the fridge for up to 3 days.
Healthier version: Swap sour cream for Greek yogurt and use turkey bacon.
Add protein: Diced ham, shredded rotisserie chicken, or turkey make it more filling.
Cheese swap: Colby Jack, mozzarella pearls, or pepper jack can replace cheddar.
Extra crunch: Toss in sunflower seeds, toasted almonds, or water chestnuts.
Sweet twist: Add ¼ cup dried cranberries or raisins for sweet pops of flavor.
Yield
Serves 6–8 people as a side dish.
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