This easy pea salad with bacon is a quick, creamy side dish that pairs perfectly with ham or roasted chicken for an effortless dinner.

6-8 strips pre-cooked bacon

1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon white granulated sugar

1 tablespoon white wine vinegar

1/4 teaspoon coarse kosher salt

1/4 teaspoon black pepper

1 cup cheddar cheese, shredded

1/4 cup red onion, finely chopped

16 ounces frozen petite peas, thawed

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Place the pre-cooked bacon in the air fryer. Cook at 350° F. for 3-5 minutes or until golden brown and crumbly. Remove from the air fryer and place on paper towels or a clean kitchen towel. Cut or pull apart to make the crumbles. Set aside. Reserve a tablespoon to top the salad.
In a large bowl add the sour cream, mayonnaise, white granulated sugar, white wine vinegar, coarse kosher salt, and black pepper. Mix until combined.
Add the crumbled bacon (reserve 1 tablespoon for the top), cheddar cheese, and red onion. Mix until combined.
Add the peas and gently mix with a spatula or spoon until all the ingredients are combined.
Top with the remainder of the bacon crumbles.

Storage and freezing instructions:

You can store any leftovers by covering your dish with plastic wrap or using an airtight container for up to 5 days in the fridge.

We do not recommend freezing this salad.