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Pea Salad with Bacon and Cheese | Can't Stay Out of the Kitchen

Pea Salad with Bacon and Cheese

Teresa Ambra
Pea Salad with Bacon and Cheese is reminiscent of those vintage salads everyone brought for Family Reunions back in the day. This lovely salad is filled with peas, bacon, cheddar cheese cubes and hard-boiled eggs. It's made with a really creamy and tasty salad dressing. Great for potlucks and summer holidays. Gluten Free.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 12
Calories 254 kcal

Equipment

  • 1 large salad bowl
  • 1 sharp knife to cut vegetables
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 large skillet to cook bacon
  • 1 large sauce pan to boil eggs

Ingredients
  

  • 4 cups frozen peas thawed
  • 3 large or jumbo eggs hard boiled
  • 6 oz. sharp cheddar cheese cubed
  • 1/2 cup red onion diced
  • 8 slices thick-sliced bacon cooked and broken into small pieces
  • 3 tbsp. fresh parsley minced
  • 2/3 cup sour cream
  • 2 tbsp. Hellmann's mayonnaise
  • 2 tbsp. granulated sugar
  • 2 tbsp. white vinegar or apple cider vinegar
  • 1/2 tsp. salt or more
  • 1/2 tsp. ground black pepper or more

Instructions
 

  • Cook bacon in skillet over medium heat.
  • Be sure the heat is not so hot that the bacon scorches.
  • Transfer cooked bacon to paper towel-lined plate to drain.
  • When cool, crumble the bacon into small pieces; set aside.
  • For salad dressing: Mix sour cream, mayonnaise, sugar, vinegar, salt and pepper in a mixing bowl.
  • Set aside.
  • Place thawed peas in a bowl.
  • Add cheese, onion, bacon and parsley.
  • Add half of the salad dressing ingredients and combine.
  • Refrigerate a couple of hours.
  • While salad is refrigerating, hard boil the eggs.
  • After cool, peel eggs and cut into quarters.
  • Remove salad from refrigerator and add remaining salad dressing.
  • Stir to combine.
  • Place hard-boiled egg quarters on top of salad and refrigerate until ready to serve.

Notes

NOTE: Garnish with fresh dill weed, if desired.
 
NOTE: The peas are thawed but not cooked.
 
Recipe inspired from The Pioneer Woman.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 254kcalCarbohydrates: 12gProtein: 10gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 40mgSodium: 356mgPotassium: 226mgFiber: 3gSugar: 6gVitamin A: 916IUVitamin C: 25mgCalcium: 135mgIron: 1mg
Keyword bacon, cheese, eggs, gluten free, peas, salad, side dish
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