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5 from 1 vote

Creamy Pea Salad

Creamy Pea Salad with bacon, cheese, and an easy homemade dressing is one of the best summer side dishes to take to a potluck or cookout! The slightly sweet peas, salty bacon, and savory cheese make an irresistible combination and is the perfect cool salad to serve at your next barbecue!
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories: 348kcal
Author: Amy Nash


  • 2 pounds frozen peas thawed and drained
  • 1 ½ cups cubed Colby Jack cheese
  • 8 slices bacon cooked and crumbled
  • ½ cup red onion finely chopped
  • cup mayonnaise
  • cup sour cream
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper


  • Add the thawed peas, cubed cheese, crumbled bacon, and red onion in a large bowl.
  • Whisk the mayonnaise, sour cream, sugar, salt, and pepper together in a small bowl to make the dressing.
  • Add the dressing to the other salad ingredients and toss to coat evenly. Transfer to a serving bowl, if desired, for better presentation, then refrigerate until ready to serve.


  • Make-Ahead: This salad is best served within 2-3 days and should be stored in the fridge when it is not being eaten.
  • Variations: You can add ½ cup of roasted sunflower seeds for some additional flavor and crunch. Chopped hard-boiled eggs or shredded cheese instead of cubes are also a good idea. Fresh dill or chopped parsley make for an herby addition.
  • Substitutions: Cheddar, Monterey Jack, or even mozzarella cheese can be substituted for the Colby Jack. Leftover ham, canadian bacon, or diced ham steaks from the store can be used in place of the bacon.


Calories: 348kcal | Carbohydrates: 16g | Protein: 12g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 458mg | Potassium: 308mg | Fiber: 5g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 37mg | Calcium: 171mg | Iron: 2mg