Thawed green peas draining in a kitchen colander
Add the well-drained peas and the shredded sharp cheddar cheese to the bowl with the mayonnaise. Gently fold everything together until the peas are evenly coated and the cheese is well distributed. Take your time so you don’t mash the peas.
Reserve a tablespoon or two of the bacon for garnish, then fold the remaining crumbled bacon into the pea mixture. Taste and, if you like, add a small pinch of salt and black pepper, but remember the bacon and cheese are already salty.
Pea salad being gently folded in a mixing bowl
Pea salad being gently folded in a mixing bowl
Spoon the salad into a vintage glass bowl or your favorite serving dish, smoothing the top. Sprinkle the reserved bacon over the top for a pretty finish.
Cover the bowl tightly and refrigerate the salad for at least 1 hour before serving, or up to 8 hours, to let the flavors mingle and the dressing cling to the peas. Give it a gentle stir right before serving. Keep chilled until it goes on the table, and return any leftovers to the refrigerator promptly.
Variations & Tips
If you like a touch of sweetness, you can stir 1–2 teaspoons of sugar into the mayonnaise before mixing, though many grandmas never measured and simply went by taste. For a slightly tangier version, replace 2–3 tablespoons of the mayonnaise with sour cream or plain Greek yogurt, keeping the total creamy ingredient amount the same so you still have only four main ingredients.
Finished pea salad topped with bacon in a pressed glass bowl
Finished pea salad topped with bacon in a pressed glass bowl
A finely chopped hard-boiled egg or a handful of diced onion were occasional add-ins at our church suppers, but those would take it beyond the classic 4-ingredient version. For a lighter texture, you can reduce the mayonnaise to 1/2 cup, but be sure the peas are very dry so the salad doesn’t become thin.
Food safety tips: Always thaw peas in the refrigerator or under cold running water, never at room temperature. Let the cooked bacon cool completely before mixing so it doesn’t warm the salad. Because this dish contains mayonnaise, bacon, and cheese, keep it refrigerated until serving, and do not let it sit out at room temperature for more than 2 hours (or 1 hour if it’s a very hot day or an outdoor picnic). Store leftovers in a covered container in the refrigerator and enjoy within 2–3 days, discarding any salad that has been left out too long or looks or smells off.
