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pea salad on a blue plate with fork and green towel
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5 from 1 vote

Green Pea Salad with Bacon

Absolutely THE BEST Green Pea Salad with Bacon that you’ll find anywhere. Period! This English Pea Salad comes together in about 5 minutes and your family will DEFINITELY bang the table for more every single time!
Prep Time10 mins
Cook Time0 mins
mix time5 mins
Total Time15 mins
Course: Pasta Salad
Cuisine: American
Keyword: english pea salad, green pea salad, pea salad
Servings: 12 servings
Calories: 216kcal
Author: Wendi Spraker
Cost: $8

Equipment

  • large bowl
  • rubber spatula
  • knife
  • cutting board
  • Grater
  • measuring cups and spoons
  • Frying Pan
  • Stove
  • refrigerator

Ingredients

  • 10 slices bacon - use thin slice bacon crispy cooked and crumbled
  • 4 Cups Peas Frozen
  • ½ Cup Cheddar Cheese - shredded
  • ½ medium purple onion - diced
  • ½ Cup Mayonnaise
  • ½ Cup Sour Cream
  • 2 Tbs granulated white sugar
  • 2 tsp cider vinegar
  • 1 tsp Cayenne Pepper
  • Salt and Pepper to taste

Instructions

  • Fry the bacon crispy, crumble small when cooled. Prepare other items as needed: Shred cheese and dice onion.
  • In a large bowl, place the bacon crumbles, frozen peas, cheese, onion, mayo, sour cream, white sugar, vinegar, cayenne pepper and salt and pepper to taste.
  • Place into the refrigerator, covered for at least 2 hours.

Video

Notes

  • Always use the tiniest peas you can find, those are the sweetest and best tasting for english pea salad.
  • It’s fine to use frozen peas that are still frozen if you are making this the day ahead. If not, thaw by running the peas under cool water for a few minutes to thaw, then dry well before using OR place the bag of peas into a ziplock style bag and float in a large bowl of cool water before using.
  • Don’t try to use canned peas for this salad, they are too soft and won’t hold up to the rest of the mixture.
  • Make sure your bacon is crispy. Here’s a great way to cook your bacon.
  • Please don’t skip adding the sugar, it is integral to the salad.
  • The cayenne doesn’t make it TOO hot, it just gives it a little kick at the end.
  • The vinegar is important as well, you'll want to make sure to add it. It’s fine to substitute white vinegar for the cider. If you don’t have vinegar, substitute the same amount of lemon juice.

Nutrition

Calories: 216kcal | Carbohydrates: 10g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 220mg | Potassium: 181mg | Fiber: 3g | Sugar: 5g | Vitamin A: 514IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg