Old Fashioned Pea Salad

Simple. Creamy. Ready in minutes — and guaranteed to disappear at every gathering.

You know how some recipes feel like they’ve always been part of your life? This one wasn’t that for me — and honestly, that makes me love it even more.

I didn’t grow up eating pea salad. My mom didn’t make it. My grandmother didn’t make it either. So the first time I ever had it, I was already a young adult. Someone set it out at a gathering, I gave it a try, and I immediately thought — where has this been?

It has that old fashioned quality to it, the kind of dish you’d expect to find on a church potluck table or at a big family Easter dinner. Simple ingredients, nothing fancy, but the combination just works. The creamy mayonnaise, the salty bacon, the little bite of red onion, the cheese — it all comes together in a way that’s so much better than it sounds on paper.

Growing up, we had a big garden and we planted English peas almost every single year. They were one of the first things you could put in the ground in early spring, before the warm weather really settled in, and one of the first things you’d harvest. I have such good memories of those peas fresh from the garden. So even though this salad wasn’t part of my childhood, there’s still a little bit of nostalgia in it for me every time I make it.

Now I make it whenever spring rolls around, and it never lasts long. I hope you’ll give it a try — I think it’ll become a regular in your rotation too.

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Old Fashioned Pea Salad Recipe

Prep Time: 10 minutes Cook Time: 0 minutes (bacon cooked separately) Servings: 6–8

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Ingredients

• 12 oz bag frozen peas, thawed and drained
• ½ cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese (mild, medium, or sharp — your choice)
• 6 slices regular bacon, cooked and crumbled (or 3–4 slices thick-cut)
• ½ cup red onion, finely diced
• 1 cup mayonnaise
• ½ teaspoon salt and pepper blend (equal parts salt and pepper), or to taste

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Instructions

1. Thaw and drain your peas. Pour your frozen peas into a colander and run warm water over them for a minute or two until they’re fully thawed. Let them drain well while you prep the rest of your ingredients — you don’t want extra moisture watering down your dressing.
2. Cook your bacon. You can do this however you like — in a skillet on the stovetop or on a sheet pan in the oven. I love the oven method because it’s hands-off and gets them nice and crispy. Once cooled, crumble or tear into bite-sized pieces. If you’re using thick-cut bacon, 3 to 4 slices is plenty.
3. Dice the red onion. You need about half a cup. A small chopper makes this quick and easy (and no tears!). Don’t skip the red onion — it adds a nice little bite that balances out the creaminess of the dressing.
4. Combine everything in a large bowl. Add the drained peas, both cheeses, crumbled bacon, and diced red onion. Spoon in the full cup of mayonnaise and sprinkle in your salt and pepper blend.
5. Stir it all together until everything is evenly coated. Give it a taste and adjust your seasoning if needed. Keep in mind the bacon and cheese already bring a good bit of saltiness, so you may find you don’t need much more.
6. Serve immediately or chill first. This salad is delicious right away, but it’s also great made an hour or two ahead and kept in the fridge. The flavors meld together nicely as it chills.

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Tips from Mary Katherine

• On the cheese: Feel free to swap in Colby, Monterey Jack, or whatever you have on hand. Any good melting cheese works well here. If you want bigger, more noticeable bites of cheese, cube it instead of shredding — some people love it that way.
• On the bacon: Real bacon makes this dish. Bag bacon crumbles work if you’re in a pinch, but please skip the fake bacon — it just won’t be the same.
• On the mayo: Don’t be tempted to reduce it too much. That full cup is what gives the salad its creamy, cohesive texture.
• Make it your own: This is a very forgiving recipe. You can adjust the cheese, the onion, even add a little shredded carrot or a pinch of garlic powder if you like. The base is simple enough to take in a lot of directions.

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Frequently Asked Questions

Can I use canned peas instead of frozen? You can, but frozen peas are really the better choice here. They hold their shape better and have a fresher flavor once thawed. Canned peas tend to be softer and can make the salad a little mushy. If canned is all you have, drain and rinse them very well and pat them dry before adding.

Do I have to cook the peas first? Nope! That’s one of the things that makes this recipe so easy. You just thaw the frozen peas under warm water, let them drain, and they’re ready to go. No boiling, no steaming required.

How far in advance can I make pea salad? You can make this up to 24 hours ahead and store it covered in the refrigerator. The flavors actually get a little better as it sits. Just give it a good stir before serving. If you’re making it more than a few hours ahead, you may want to hold the bacon separate and stir it in right before serving so it stays crispy.

How long does pea salad last in the fridge? Stored in an airtight container, it will keep for about 3 days. After that, the texture of the peas starts to break down a bit. It’s best enjoyed within the first day or two.

Can I use a different dressing instead of mayonnaise? Some people use a combination of mayo and sour cream, which adds a little tang and works really well. You could also try Greek yogurt in place of part of the mayo for a lighter version. A fully vinaigrette-based dressing would change the character of the dish significantly — it wouldn’t have that classic creamy pea salad texture that makes it so good.

What’s the best type of onion to use? Red onion is traditional and gives a nice mild, slightly sweet bite that pairs well with the other flavors. If you’re sensitive to raw onion, you can soak the diced onion in cold water for 10 minutes before adding it to mellow the sharpness. Green onion is also a popular substitute and adds a lighter flavor.

Can I make this without onion? Absolutely. If onion isn’t your thing, just leave it out. The salad will still be delicious — just a little more straightforward in flavor.

What do you serve pea salad with? It’s one of the most versatile sides you’ll find. It goes great alongside grilled chicken, hamburgers, or any summer cookout spread. It pairs perfectly with a simple sandwich for lunch. It’s an excellent potluck or Easter side dish. You really can’t go wrong.

Is this recipe gluten free? Yes — there’s no flour or gluten-containing ingredients in this recipe. Just double-check your specific mayonnaise brand and bacon labels if you’re cooking for someone with a serious intolerance, since some brands can vary.

Can I add other ingredients? Yes, and this is a great recipe to make your own. Some popular additions include: hard-boiled eggs (diced small), diced celery for extra crunch, a pinch of garlic powder, or even a tablespoon of ranch seasoning mixed into the mayo. Start with the base recipe and experiment from there.

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I hope this becomes a staple at your table the way it has at mine. If you give it a try, I’d love to know how it turned out! And remember — go out today and find somebody who needs a little bit of kindness and give them some of yours.