Creamy Green Pea and Cheese Salad

Use Full-Fat Sour Cream: Regular full-fat sour cream gives the dressing enough body without requiring mayonnaise.
Drain the Peas Thoroughly: Excess water on the peas will thin the sour cream dressing as the salad rests. Drain them well and pat them dry before mixing.
Keep the Peas Intact: Fold gently so the peas remain whole and retain their firm, pleasant texture.
Bacon and Garnish: Cook the bacon until crisp and drain it well before crumbling. Reserving a small amount of bacon and scallions keeps the finished salad looking fresh.
Make Ahead: The salad improves after chilling for at least 1 hour and may be assembled up to 24 hours before serving. Add the reserved garnish just before it goes to the table.
Storage and Food Safety: Refrigerate the salad in a covered container for up to 3 days. Keep it at 40°F or below, and discard it after 2 hours at room temperature or after 1 hour when the temperature is above 90°F. Do not freeze.
Serving Suggestions: Serve with Ham &amp; Pineapple Broil , Busy Day BBQ Skillet, or Slow Cooker French Dip Sandwiches .

Name: Creamy Green Pea and Cheese Salad
Prep time: 15 min
Total time: 75 min
Yield: 12 servings
Ingredients: 1 cup sour cream; 3 tablespoons white vinegar; 1 teaspoon salt; 6 cups frozen green peas; Reserved from above scallions; 1 cup sharp cheddar cheese; Reserved from above bacon; bacon; scallions; black pepper

Cool, sweet peas stay distinct in a tangy sour cream dressing rather than turning mushy. Cheddar and smoky bacon make this layered salad feel generous on a cookout plate.

By Betty Lou Gardner1 hr 15 minUpdated 2026-08-25

This Creamy Green Pea and Cheese Salad is a cool, creamy side dish that balances sweet peas, sharp cheddar, smoky bacon, and a tangy sour cream dressing. Quick to prepare and easy to make ahead, it’s a natural fit for picnics, potlucks, cookouts, and holiday tables. The layered assembly keeps the peas coated while leaving plenty of cheese and bacon in every serving.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is one of those salads that always seems to disappear sooner than I expect. I usually make it ahead and let it sit in the refrigerator while I work on everything else. Before carrying it to the table, I like to scatter a little extra bacon across the top because it looks nice and lets everyone know exactly what they're in for.