Classic Creamy Pea Salad

Here’s a classic and refreshing recipe for Creamy Pea Salad, a beloved retro side dish that’s still a hit at picnics, BBQs, and potlucks today. It’s crisp, creamy, salty, and slightly sweet—perfectly balanced and super easy to make.

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🥗 Classic Creamy Pea Salad

📝 Ingredients (Serves 6–8):

• 4 cups frozen peas, thawed (or use fresh peas, briefly blanched)

• ½ cup red onion, finely diced (or green onions for milder flavor)

• ½ cup sharp cheddar cheese, cubed or shredded

• ½ cup cooked bacon, crumbled (about 4–5 slices)

• ¼ cup chopped celery (optional for crunch)

• 2–3 hard-boiled eggs, chopped (optional but traditional in some versions)

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🥣 Creamy Dressing:

• ½ cup mayonnaise

• 2 tbsp sour cream (or plain Greek yogurt for a tangy, lighter twist)

• 1 tbsp apple cider vinegar or white vinegar

• 1 tbsp sugar

• Salt and pepper, to taste

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👩‍🍳 Instructions:

1. Prepare peas:
   Thaw peas by placing them in a colander and running under cold water for a few minutes. Drain well and pat dry.

2. Mix the salad:
   In a large bowl, combine peas, onion, cheese, bacon, and any optional add-ins like celery or eggs.

3. Make the dressing:
   In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.

4. Toss & chill:
   Pour the dressing over the salad ingredients. Gently fold until everything is evenly coated. Cover and refrigerate for at least 1 hour (overnight is best for flavor).

5. Serve cold, optionally garnished with extra bacon or chives.

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🧊 Storage Tips:

• Store in an airtight container in the fridge for up to 3 days.

• Best served chilled; don’t freeze (the texture will suffer).

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Would you like a healthier version (low-fat, no mayo), or a twist with herbs, nuts, or different cheeses?