The Best Creamy Pea Salad with Bacon & Crispy Shoestring Potatoes: A Fresh and Flavorful Side

I was searching for a vibrant and exciting twist on everyday vegetables, and this Bacon Pea Salad was the perfect discovery. It strikes an incredible balance of sweet, tangy, cheesy, and satisfyingly crunchy flavors that truly elevates the humble pea. What makes it even better is its versatility – you can savor this delightful salad warm or refreshingly cold, making it a fantastic addition to any meal, any time of year.

While the concept of a pea salad might conjure images of a classic, old-fashioned ham and pea salad, prepare to have your expectations redefined. This recipe is a truly fresh take, designed to surprise and delight with its unique combination of textures and a zesty, creamy dressing that sets it apart. It’s familiar enough to feel comforting yet innovative enough to be an instant favorite, offering a modern twist that is far more dynamic than what you might typically associate with pea salads.

Whether you’re looking for a standout side dish for a weeknight dinner, a potluck showstopper, or a simple yet impressive addition to your holiday spread, this Bacon Pea Salad delivers. Its rich flavors and satisfying textures ensure it won’t just be another forgotten side dish; it’s destined to become a staple in your culinary repertoire.

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Essential Ingredients for Your Perfect Pea Salad

Crafting the perfect Bacon Pea Salad begins with selecting the right ingredients. Each component plays a vital role in achieving that irresistible balance of sweet, savory, tangy, and crunchy. While many ingredients are easily accessible, a few thoughtful choices can truly make this salad sing.

For the peas themselves, I always prefer using fresh English peas when they are in season and readily available. Their natural sweetness and tender pop are unparalleled. However, don’t let the lack of fresh peas deter you! High-quality frozen peas perform perfectly well in this recipe and are a convenient alternative that ensures you can enjoy this salad year-round. Using frozen peas slightly extends the initial cooking time to warm them through, but the overall method remains largely the same, guaranteeing a delicious outcome either way.

A true game-changer in this recipe is the use of store-bought bacon bits. I’m particularly fond of the real bacon bits from Costco; they offer genuine bacon flavor and a crisp texture without the mess and time commitment of cooking bacon from scratch. This hack not only saves time but also ensures consistent results. Of course, if you prefer, you can always cook and crumble your own bacon – just make sure it’s extra crispy for that delightful crunch.

Another unexpected, yet brilliant, ingredient that adds a unique texture is store-bought shoestring potatoes. Yes, those crispy, slender potatoes typically found in a small can are the secret weapon for an incredible crunch! Treat them just like croutons or your favorite salad topper. They provide a satisfying textural contrast to the tender peas and creamy dressing, making every bite an exciting experience. Their light, airy crispness prevents the salad from feeling heavy, adding a gourmet touch with minimal effort.

The vibrant red onion not only adds a beautiful splash of color but also a zesty, slightly pungent bite that cuts through the richness of the bacon and dressing. When sautéed lightly, it softens and sweetens, complementing the other flavors beautifully. The creamy dressing, which I affectionately call my “ranch vinaigrette,” brings everything together. It’s a simple yet potent mix of ranch seasoning, olive oil, a touch of champagne or white wine vinegar for tang, and a hint of granulated sugar to enhance the sweetness of the peas and balance the acidity. This combination creates a rich, emulsified dressing that coats every ingredient perfectly.

Finally, the finishing touches are what truly make this pea salad exceptional. A dollop of chive sour cream adds an extra layer of creamy tang and freshness, while shredded sharp cheddar cheese melts slightly into the warm peas, adding a savory, salty note. And, of course, the aforementioned shoestring potatoes are sprinkled generously on top just before serving, ensuring their maximum crispness. This careful selection of ingredients, both fresh and convenient, ensures a pea salad that is truly unforgettable.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Crafting Your Delicious Bacon Pea Salad: A Step-by-Step Guide

This Bacon Pea Salad comes together quickly and easily, making it an ideal choice for busy weeknights or when you need a impressive side dish in a hurry. The key is to build layers of flavor, starting with perfectly cooked peas and crispy additions, then bringing it all together with a vibrant, tangy dressing.

I begin by melting a generous knob of unsalted butter in a large skillet over medium heat. Once the butter is glistening, I add the peas. Whether you’re using fresh English peas or frozen sweet peas, the goal here is to warm them through until they are tender-crisp. For fresh peas, this usually takes only 2-3 minutes. If you’re using frozen peas, allow a few extra minutes, stirring occasionally, until they are fully defrosted and heated through, maintaining their bright green color and slight bite. Avoid overcooking, as this can make them mushy and dull in color.

Next, it’s time to introduce the aromatic and savory elements. Add the thick-sliced red onion and the bacon bits to the pan with the peas. Continue to cook, stirring frequently, until the onions soften and become translucent, typically taking another 3-4 minutes. If you’re using store-bought bacon bits, they’re already crisp, but a minute or two in the pan helps to warm them and release their smoky aroma. If you opted for homemade bacon, ensure it’s already crispy before adding it at this stage. The goal is to get the onions tender without browning them too much, allowing their sweet and sharp notes to shine.

While the peas, bacon, and onions are coming together in the skillet, I prepare what I lovingly refer to as my “ranch vinaigrette.” In a small jar with a tight-fitting lid, combine the ranch dressing powder, olive oil, champagne or white wine vinegar, and a touch of granulated sugar. Shake it vigorously until all the ingredients are well combined and the mixture is emulsified. This quick, homemade dressing is a powerhouse of flavor, offering a creamy tang that perfectly complements the savory components of the salad.

Once the onions are tender, it’s time to deglaze the pan with the freshly shaken vinaigrette. Pour the dressing directly into the hot skillet, stirring it gently into the pea and bacon mixture. The heat will help the flavors meld beautifully and slightly thicken the dressing, ensuring every pea and piece of bacon is wonderfully coated. Let it cook for just about a minute, allowing the vinaigrette to infuse into the ingredients, then remove the pan from the heat. Transfer the entire mixture to a serving bowl. This salad is fantastic served warm right away, allowing the flavors to be more pronounced and the cheese to soften. Alternatively, you can let it cool slightly at room temperature, or chill it completely for a refreshing cold salad.

To finish this delightful Pea Salad, I prepare a simple chive sour cream topping. In a small bowl, stir together the sour cream, minced fresh chives, and a tiny splash of the same champagne or white wine vinegar used in the vinaigrette. This adds another layer of herbaceous, creamy tang. Drizzle this mixture artfully over the warm or cooled pea salad, then generously scatter shredded cheddar cheese over the top. The warmth of the peas will gently soften the cheddar, creating pockets of gooey goodness. And for that essential crunch, pile on a hearty topping of shoestring potatoes right before serving. Their delicate crispness is crucial and best when fresh.

This Pea Salad is incredibly versatile and makes a fantastic side dish for a variety of meals. It pairs beautifully with a classic dinner of pan-seared pork chops and creamy mashed potatoes, adding a burst of freshness and texture. It’s equally at home at a casual backyard BBQ, complementing grilled meats and other summer salads. The interplay of sweet peas, salty bacon, tangy dressing, and crunchy potatoes creates a symphony of flavors and textures that will make it a highlight of any spread.

I genuinely hope this recipe evokes the nostalgic charm of classic ham and pea salads while propelling it into a vibrant, exciting future. This salad has been a long-contemplated dream of mine, and after much thought and experimentation, I believe this version is not just tasty, but absolutely exceptional. It’s a testament to how simple ingredients, combined thoughtfully, can create something truly extraordinary. Enjoy this fresh and flavorful side dish!

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📖 Recipe

Yield: 8 servings

Pea Salad

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

I wanted a fresh take on veggies and this Pea Salad was my answer. It’s sweet, tangy, cheesy, and crunchy! And you can enjoy it warm or cold.

Ingredients

• 3 tablespoon 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 Tbsp. 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, warmed on the stove over medium heat, melt the butter and add the peas. Cook for 2-3 minutes, until the peas become tender, or defrost if using frozen.

Add the red onion and bacon bits to the pan and continue cooking until the onions become tender, 3-4 minutes.

While the onions and bacon cook, stir together the ranch seasoning, oil, vinegar, and sugar, or shake it up in a jar.

Deglaze the pan with the vinaigrette, then turn off the heat and transfer the peas to a serving dish.

Stir together the sour cream, chives, and splash of the same vinegar you use for the vinaigrette.

Drizzle the sour cream mixture over the slightly warm peas and finish with a scatter of cheddar.

Give everything a light toss and serve immediately.

Can be eaten warm or cold.

Notes

Notes & Tips

You can use fresh or frozen peas for this Pea Salad recipe. If using fresh English peas, they will cook in about 2-3 minutes. For frozen sweet peas, allow a few extra minutes to ensure they are fully defrosted and heated through until tender-crisp. Avoid overcooking to maintain their vibrant color and texture.

Store any leftover pea salad in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor and enjoyment, let the salad come to room temperature for about 15-20 minutes before serving. If you prefer it warm, a quick microwave for 30 seconds to 1 minute will take the chill off and help the dressing’s oil regain its viscous consistency.

If you prefer to use fresh bacon instead of store-bought bacon bits, cook 6-8 strips of thick-cut bacon until perfectly crisp. Once cooled, dice or crumble the bacon and add it to the salad along with the cheddar cheese at the end, just before serving, to preserve its crunch.

Substitutions

To make this recipe dairy-free, simply swap the butter for olive oil or another plant-based oil. For the sour cream, use a high-quality plant-based sour cream alternative, and for the cheddar, choose a dairy-free cheddar alternative that melts well.

As noted, both fresh English peas and frozen sweet peas work wonderfully. Avoid using canned peas for this recipe due to their different texture and flavor profile.

If red onion isn’t available, yellow onion or shallots can be used as substitutes, offering a slightly different but still delicious aromatic base.

For a more traditional touch, you can replace the bacon bits with finely diced cooked ham, pan-fried lightly to add some crispness.

The recipe calls for champagne or white wine vinegar for its balanced sweetness. White balsamic vinegar is an excellent alternative if you prefer a slightly sweeter, milder tang.

For a homemade touch on the shoestring potatoes, thinly slice fresh potatoes into matchsticks and deep fry them until golden and crispy. Drain and season with salt immediately before adding to the salad.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• RSVP International Olive Wood Spoon, 12″ | Rustic, Natural Authentic Italian Olive Wood | Classic Style for Kitchens, Tables, & More | Functional for Serving Vegetables, Stirring Pasta
• Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 343Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 36mgSodium: 270mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 11g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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