Salad: United States – Illinois, Midwestern United States – Midwestern Pea Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 16 oz (454 g) frozen green peas, thawed and drained
- 8 oz (225 g) sharp cheddar cheese, shredded or cut into 1/4-inch (6 mm) cubes
- 8 slices bacon, approx. 6 oz (170 g)
- 3/4 cup (180 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 small red onion, finely diced (about 1/4 cup (40 g))
- 2 green onions (scallions), thinly sliced (white and green parts)
- 1/2 tsp (2.5 ml) celery seed (optional)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 16 oz (454 g) frozen green peas, thawed and drained
- 8 oz (225 g) sharp cheddar cheese, shredded or cut into 1/4-inch (6 mm) cubes
- 8 slices bacon, approx. 6 oz (170 g)
- 3/4 cup (180 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 small red onion, finely diced (about 1/4 cup / 40 g)
- 2 green onions (scallions), thinly sliced (white and green parts)
- 1/2 tsp (2.5 ml) celery seed (optional)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A creamy, crunchy Midwestern potluck salad of tender peas, sharp cheddar, and crispy bacon tossed in a slightly sweet mayonnaise-sour cream dressing. Served chilled as a classic side or salad course.

Regional Notes:
This Illinois/Midwestern version emphasizes sharp cheddar and crisp bacon for rich, savory contrast against the sweet peas and creamy dressing. The dressing typically uses mayonnaise plus sour cream and a touch of sugar and vinegar, distinguishing it from lighter vinaigrette pea salads elsewhere.

1. Cook the bacon: In a large skillet over medium heat, cook bacon until crisp, about 8–10 minutes, turning as needed. Transfer bacon to a paper towel–lined plate to drain and cool, then crumble or chop. Reserve 1 teaspoon (5 ml) bacon fat for flavor in the dressing if desired; discard excess.
2. Prepare peas and cheese: Place the thawed, drained peas in a large mixing bowl. Add the shredded or cubed sharp cheddar and the finely diced red onion.
3. Make the dressing: In a separate bowl, whisk together mayonnaise, sour cream, granulated sugar, apple cider vinegar, celery seed (if using), reserved teaspoon of bacon fat (optional), salt, and black pepper until smooth and slightly glossy.
4. Combine salad: Pour the dressing over the peas, cheddar, and onion. Add the crumbled bacon (reserve a small handful for garnish) and the sliced green onions. Gently toss until everything is evenly coated.
5. Chill: Cover and refrigerate for at least 1 hour (longer is better—2–4 hours) to let flavors meld and the salad firm up.
6. Serve: Give the salad a final stir, adjust seasoning if needed, and transfer to a serving bowl. Garnish with the reserved bacon pieces and chopped parsley. Serve chilled.

Short Description:
A creamy, crunchy Midwestern potluck salad of tender peas, sharp cheddar, and crispy bacon tossed in a slightly sweet mayonnaise-sour cream dressing. Served chilled as a classic side or salad course.

Regional Notes:
This Illinois/Midwestern version emphasizes sharp cheddar and crisp bacon for rich, savory contrast against the sweet peas and creamy dressing. The dressing typically uses mayonnaise plus sour cream and a touch of sugar and vinegar, distinguishing it from lighter vinaigrette pea salads elsewhere.

1. Cook the bacon: In a large skillet over medium heat, cook bacon until crisp, about 8–10 minutes, turning as needed. Transfer bacon to a paper towel–lined plate to drain and cool, then crumble or chop. Reserve 1 teaspoon bacon fat for flavor in the dressing if desired; discard excess.
2. Prepare peas and cheese: Place the thawed, drained peas in a large mixing bowl. Add the shredded or cubed sharp cheddar and the finely diced red onion.
3. Make the dressing: In a separate bowl, whisk together mayonnaise, sour cream, granulated sugar, apple cider vinegar, celery seed (if using), reserved teaspoon of bacon fat (optional), salt, and black pepper until smooth and slightly glossy.
4. Combine salad: Pour the dressing over the peas, cheddar, and onion. Add the crumbled bacon (reserve a small handful for garnish) and the sliced green onions. Gently toss until everything is evenly coated.
5. Chill: Cover and refrigerate for at least 1 hour (longer is better—2–4 hours) to let flavors meld and the salad firm up.
6. Serve: Give the salad a final stir, adjust seasoning if needed, and transfer to a serving bowl. Garnish with the reserved bacon pieces and chopped parsley. Serve chilled.