This 4-ingredient bacon pea salad is the kind of old-fashioned favorite that shows up at every church basement potluck and family reunion around here. My cousin started bringing this creamy, crunchy bowl back in the late ’70s, and to this day she won’t let anyone else be in charge of “the pea salad.” It’s simple as can be—just peas, bacon, cheddar, and mayonnaise—but that’s exactly the charm. The sweet pop of the peas, salty bacon, sharp cheese, and creamy dressing taste like every Midwestern picnic table I grew up around. It’s a make-ahead, no-fuss recipe that feels like it’s been passed down through every farmhouse kitchen in the county.
Serve this bacon pea salad well-chilled in a big wooden bowl alongside grilled burgers, brats, fried chicken, or baked ham. It sits happily on a potluck table next to potato salad, coleslaw, and a pan of baked beans. For a lighter meal at home, I like to spoon it next to sliced garden tomatoes and buttered toast, or tuck a scoop into a divided plate with deviled eggs and pickles. It travels well, so it’s perfect for picnics, holidays, and any gathering where people wander back for second helpings.
4-Ingredient Bacon Pea SaladServings: 8
Ingredients
4 cups frozen green peas, thawed and well-drained
8 slices thick-cut bacon, cooked crisp and crumbled (about 3/4 cup)
1 cup sharp cheddar cheese, cut into small cubes
3/4 to 1 cup mayonnaise
Directions
Place the frozen peas in a colander and run under cool water until thawed, or thaw in the refrigerator. Drain very well, then gently pat dry with a clean kitchen towel or paper towels so the salad doesn’t get watery.
Cook the bacon in a skillet over medium heat until very crisp and dark red-brown. Transfer to a paper towel–lined plate to cool completely, then crumble or chop into small pieces.
Cut the sharp cheddar cheese into small cubes, about the size of the peas or just a bit larger, so you get a little cheese in every bite.
In a large mixing bowl, add the drained peas, crumbled bacon, and cheddar cubes.
Add 3/4 cup of mayonnaise to the bowl and gently fold everything together until the peas, bacon, and cheese are evenly coated. If you prefer a creamier salad, add up to an additional 1/4 cup mayonnaise, a spoonful at a time, until it looks the way you like.
Taste and, if you wish, adjust the creaminess with a touch more mayonnaise. (The bacon and cheese usually provide enough salt, so extra seasoning is rarely needed.)
Transfer the salad to a wooden salad bowl or your favorite serving dish. Cover and chill in the refrigerator for at least 1 hour before serving to let the flavors mingle and the dressing thicken slightly.
Just before serving, give the salad a gentle stir to redistribute any dressing that has settled, then serve cold, making sure each scoop has plenty of peas, bacon, and cheddar chunks.
Variations & Tips
For a touch of sweetness like some Midwestern cooks prefer, you can stir in 1 to 2 teaspoons of sugar along with the mayonnaise, though that would technically make it a 5-ingredient version. If you like a bit of tang, replace a few spoonfuls of the mayonnaise with sour cream or plain Greek yogurt, keeping the total creamy amount the same. To stretch the salad for a larger crowd without changing the character, add another cup of peas and a bit more mayonnaise to coat. You can also use a mix of sharp and mild cheddar, or swap in Colby for a softer, creamier bite. If you need to cook the bacon ahead, keep it refrigerated and crumble just before mixing so it stays crisp. Food safety tips: Always thaw peas in the refrigerator or under cool running water, never at room temperature for long periods. Make sure the bacon is fully cooked (no soft or chewy fat remaining) and cooled before adding. Use clean utensils and bowls, and keep the salad chilled at 40°F (4°C) or below. Because this salad is mayonnaise-based, don’t leave it out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside); nestle the serving bowl in a larger bowl of ice for outdoor gatherings. Store leftovers covered in the refrigerator and enjoy within 3 days, discarding if there’s any off smell or separation that seems unusual.
