I needed a fresh take on vegetables, and this Pea Salad is the result. Sweet, tangy, cheesy, and crunchy, it’s a versatile side you can serve warm or chilled.
This recipe is inspired by the classic ham-and-pea salads, but it’s refreshed with bright flavors and satisfying texture. It’s not what you might expect — and in a good way.
Ingredients
When available, I prefer fresh English peas for their bright flavor; frozen sweet peas work just as well and simply take a little longer to heat. Either option yields excellent results.
For convenience I often use store-bought bacon bits and Pik-Nik shoestring potatoes. The bacon bits save time and mess, and the shoestring potatoes add a welcome crunch — treat them as you would croutons or any favorite salad topper.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the recipe card below for full ingredient amounts and instructions.
Method
Begin by warming the peas in butter over medium heat until heated through. Whether fresh or frozen, this step only takes a few minutes. Add the bacon bits and sliced red onion, and cook until the onions are tender and the bacon starts to crisp.
While the onions and bacon cook, whisk or shake together a simple ranch-style vinaigrette — ranch seasoning, olive oil, a touch of vinegar, and a pinch of sugar. Deglaze the pan with the vinaigrette, toss everything for a minute on the heat, then transfer the peas to a serving bowl. Serve immediately while warm, or let the salad cool to room temperature for a chilled version.
Finish the salad with a chive-sour-cream drizzle, a generous sprinkle of cheddar, and a crunchy topping of shoestring potatoes. This pea salad pairs beautifully with pork chops and mashed potatoes, and it’s also a standout side for a backyard barbecue.
This version nods to the pea salads of the past while adding fresh, modern flavors. I worked to balance the sweet, tangy, and savory elements, and I think this recipe delivers a bright, satisfying side dish.
Notes & Tips
Fresh or frozen peas both work. Frozen peas may need an extra minute or two to warm through. Store leftovers refrigerated; for best texture and flavor let the salad come to room temperature before serving, or microwave briefly to soften any chilled fats.
If you prefer not to use store-bought bacon bits, crisp and crumble six strips of thick-cut bacon and add them with the cheddar at the end.
Substitutions
To make this dairy-free, replace the butter with olive oil and use a plant-based sour cream and dairy-free cheddar alternative. Use English peas when fresh and sweet peas if using frozen. Yellow onion or shallot can replace red onion if needed. For a different protein, swap diced ham for the bacon bits. If you prefer a slightly sweeter vinegar note, substitute white balsamic for champagne vinegar.
For homemade crunch, cut potatoes very thin into matchsticks and deep-fry until golden, or use store-bought shoestring potatoes for convenience.
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📖 Recipe
Pea Salad
10 minutes
10 minutes
20 minutes
This Pea Salad is sweet, tangy, cheesy, and crunchy. Serve it warm or cold as a bright, easy side dish.
Ingredients
- 3 tablespoons unsalted butter
- 1 pound English or sweet peas, fresh or frozen
- 1 cup red onion, thick sliced (about half a medium onion)
- ½ cup bacon bits, fresh or store-bought
- 2 tablespoons ranch dressing powder
- ¼ cup olive oil
- 3 tablespoons champagne or white wine vinegar
- 1 teaspoon granulated sugar
- ¼ cup chives, minced
- ½ cup sour cream
- 1–2 cups Pik-Nik shoestring potatoes
- 1 cup cheddar cheese
Instructions
- In a large skillet over medium heat, melt the butter and add the peas. Cook 2–3 minutes until tender or warmed through if frozen.
- Add the red onion and bacon bits and cook another 3–4 minutes until the onion softens and the bacon begins to crisp.
- Whisk together the ranch seasoning, olive oil, vinegar, and sugar, or shake in a jar.
- Deglaze the pan with the vinaigrette, toss briefly on the heat, then transfer to a serving bowl and turn off the heat.
- Stir together the sour cream, chives, and a splash of the vinegar used for the vinaigrette.
- Drizzle the sour cream mixture over the slightly warm peas and scatter cheddar on top.
- Toss lightly and serve immediately. The salad can be enjoyed warm or chilled.
Notes
You can use fresh or frozen peas; frozen will need a few extra minutes. Store leftovers in the refrigerator and bring to room temperature or heat briefly before serving for best texture. To omit store-bought bacon bits, crisp and crumble thick-cut bacon and add with the cheese. For dairy-free options, substitute butter with olive oil and use plant-based sour cream and cheddar alternatives. Yellow onion or shallot can replace red onion. Use white balsamic if you prefer a sweeter vinegar note. For homemade crunch, fry thin matchstick potatoes until golden.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 343
Total Fat: 23g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 36mg
Sodium: 270mg
Carbohydrates: 25g
Fiber: 5g
Sugar: 7g
Protein: 11g
Estimated nutritional values; actual values vary by ingredients used.