Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar (if using), salt, and pepper until smooth.
Combine salad ingredients: Add the thawed peas, crumbled bacon, diced red onion, and cheddar cheese cubes to the bowl with the dressing.
Mix gently: Stir until all ingredients are evenly coated in the dressing.
Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
Serve: Give the salad a quick stir before serving.
Serving and Storage Tips:
Serving suggestion: Serve chilled as a side dish with grilled meats, sandwiches, or picnic fare.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before each use.
Note: The salad tastes even better after a few hours in the fridge!
Variations:
Add crunch: Toss in sunflower seeds or chopped celery.
Make it healthier: Use Greek yogurt instead of sour cream or light mayo.
Add herbs: Mix in fresh dill or chives for a herby kick.
Spice it up: Add a pinch of cayenne or diced jalapeños for heat.
FAQ:
Can I use canned peas instead of frozen?
Yes, but drain them well and note that they’ll be softer than frozen peas.
Can I make this ahead of time?
Absolutely! It actually tastes better after chilling for a few hours.
What cheese works best?
Sharp cheddar is traditional, but you can try Monterey Jack or pepper jack for a twist.
Is this gluten-free?
Yes, just make sure your bacon and other ingredients are certified gluten-free.
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