For the dressing
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon sugar
kosher salt and ground black pepper, to taste
For the pea salad
1 pound frozen peas, thawed and patted dry
6 slices bacon, sliced into ½-inch pieces
⅓ cup diced red onion
4 ounces sharp cheddar cheese, cut into cubes about the size of the peas
Cook the bacon. Add the bacon to a skillet over medium heat. Cook for 6 to 8 minutes, until
crispy and golden, then remove with a slotted spoon to a paper towel-lined plate.
Make the dressing. In a small bowl, stir together the mayonnaise, sour cream, apple cider
vinegar, sugar, salt and pepper.
Assemble the salad. In a medium bowl, add the peas, red onion, cheddar cheese, and crispy
bacon. Add the dressing and gently fold until evenly coated. Taste and add more seasoning as
needed.
Chill before serving. Cover and refrigerate for at least 30 minutes before serving to allow the
flavors to meld together.
Storage tip: Since it’s a deli-style salad with no leafy greens, it will hold up well in the fridge for
4 to 5 days. This makes it a great make-ahead salad for upcoming events!