Creamy Pea Salad with Bacon: sweet green peas, savory bacon, red onion & tomato in a creamy dressing-an easy, make-ahead side for any meal.
When a simple lettuce salad doesn't sound appealing, you can still create a beautiful green salad with peas. This versatile salad is delicious on its own or as a side dish for grilled foods or sandwiches, and it is a perfect make-ahead salad for any occasion. Even better, this Creamy Pea Salad with Bacon is seasonless, since you use thawed frozen peas.
For more delicious recipes featuring peas, don't miss my Spaghetti Aglio with Green Peas and my Split Pea Soup with Bacon.
🔍 Quick Look: Creamy Pea Salad with Bacon
- Ready in: 4 Hours and 15 Minutes
- Servings: 6
- Calories: ~412 kcal per serving
- Main Ingredients: Peas, sugar peas, bacon, tomato, red onion, mayonnaise, sour cream, and seasonings
- Elements of Taste: Creamy, Sweet, Vegetal, & Umami
- Cook Method: No Cook - Mix & Chill
- Difficulty: Easy, making it great for cooks of all levels.
- Why You'll Love It: Sweet green peas are combined with bacon, tomato, and red onion and tossed in a creamy dressing - fresh, flavorful, savory, and perfect for a side dish.
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About This Recipe
I don't know how far back this salad dates, but I definitely remember having it in the 70s at a San Francisco restaurant in Ghirardelli Square. Their version was slightly different, with water chestnuts and small cubes of mild white cheese.
Over the years, I've tinkered with this recipe and made it many ways. All mayo, no mayo. Fresh peas, frozen peas. Worcestershire sauce, hot sauce. Every version has been delicious.
It's a pretty simple salad recipe that doubles as a side dish. Plus, it is fast to make. Making it is like assembling a Classic Potato Salad. Mix the dressing, which contains pantry and fridge staples. Then add thawed frozen peas and savory ingredients to complement them; for this version, those are bacon, red onion, and tomato. Sound delicious? Great!
So, let's cook!
Ingredient Notes
Here's what you need to make this Pea Salad with Bacon:
- Mayonnaise - Mayo makes the salad creamy. I actually prefer Miracle Whip Salad Dressing but you can use your favorite mayo. Duke's would be another great choice because it has a mild lemony flavor.
- Sour Cream - Sour cream brings a different, tangy creaminess to the dressing.
- Lemon Pepper - Lemon pepper is a blend of lemon and flowery black pepper.
- Garlic Powder - A hint of garlic adds another savory note to the salad, complementing the red onion.
- Green Peas - Frozen peas that are thawed but not cooked are the star of this salad. The flavor is fresh, the color is bright, and it is perfectly safe to eat thawed peas. Just set them out to thaw while the bacon is cooking and you are prepping the other vegetables.
- Sugar Peas - These can be raw or blanched and shocked in ice water for a bright green look.
- Bacon - Any type of sliced bacon; smoked or maple can be used. I prefer to use purchased bacon bits. But you can also cook the bacon in the oven while you prep the other ingredients.
- Red Onion - Red onion has the best flavor for salads. I mince it fine so that it is evenly distributed throughout the salad.
- Tomato - Any fresh, small red tomato will work. One small Roma, Capri, or even several cherry tomatoes will be delicious. I consider the tomato optional. Sometimes I want its bright flavor and sometimes I just want sweet peas and savory bacon!
Please see the recipe card for the exact quantities.
Substitutions & Variations
- Add Cheese - Some people like cheese in this salad. You can add up to 1 cup of shredded cheese. Good choices are Monterey jack, Swiss, and mild cheddar. Boursin Cheese Bites are also very tasty.
- Add Water Chestnuts - Sliced water chestnuts give this salad a delicious crunch. I have used canned, drained water chestnuts.
- Add Celery - For additional crunch, you can add some chopped fresh celery.
- Omit the Tomato - My husband likes this salad without tomato and I like it both ways, with or without.
How to Make The Best Creamy Pea Salad with Bacon
- Make the Dressing. In a large bowl whisk together the mayonnaise, sour cream, lemon pepper, and garlic powder.
- Add the Salad Ingredients. Add the green peas, snap peas, sugar peas, bacon, tomato, and red onion.
- Combine & Chill. Using a silicone spatula, mix the salad well with the dressing. Cover and refrigerate for at least 4 hours or overnight. This salad becomes more flavorful when refrigerated.
My Top Tips
♡ Use frozen peas that are thawed, but not cooked for this recipe. They taste fresh and are perfectly safe to eat raw.
♡ After refrigerating the salad, the dressing may tighten and become too thick. Gently stir in a tablespoon of heavy cream or half-and-half to make it creamy again.
What to Serve with Pea Salad with Bacon
- Steaks
- Sandwiches and Paninis
- Baked Ham
- Roast Chicken
- BBQ Ribs
- Salmon
- Grilled or Roasted Lamb
- BBQ Chicken
Make-Ahead & Storage
- Make-Ahead: Some dishes need time for the flavors to develop and this Pea Salad with Bacon will always taste best if the ingredients have time to blend and marry. So, make it at least 4 hours in advance.
- Storage: Store the salad in a covered container in the refrigerator for up to 5 days. Do not freeze it. Salads with mayonnaise do not freeze well, and the dressing will separate.
More Great Salads You'll Love
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📖 Recipe
Creamy Pea Salad with Bacon
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Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Silicone Spatula
Ingredients
- ½ Cup Mayonnaise
- ½ Cup Sour Cream
- ½ Teaspoon Lemon Pepper
- ½ Teaspoon Garlic Powder
- 20 Ounces Frozen Green Peas, Thawed but Not Cooked
- 1 Cup Sugar Peas, Trimmed and Cut in 1-inch Pieces
- ½ Pound Bacon, Cooked and Chopped or Crumbled
- ¼ Cup Diced Tomato, 1 Small
- ¼ Cup Minced Red Onion
Instructions
- Make the Dressing. In a large bowl whisk together the mayonnaise, sour cream, lemon pepper, and garlic powder.½ Cup Mayonnaise, ½ Cup Sour Cream, ½ Teaspoon Lemon Pepper, ½ Teaspoon Garlic Powder
- Add the Salad Ingredients. Add the green peas, snap peas, sugar peas, bacon, tomato, and red onion.20 Ounces Frozen Green Peas, 1 Cup Sugar Peas, ½ Pound Bacon, ¼ Cup Diced Tomato, ¼ Cup Minced Red Onion
- Combine & Chill. Using a silicone spatula, mix the salad well with the dressing. Cover and refrigerate for at least 4 hours or overnight. This salad becomes more flavorful when refrigerated.
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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