My aunt brought this to every spring potluck and the bowl was always scraped clean. You would never guess it only takes 4 ingredients. It is perfectly sweet, crunchy, and refreshing on a warm day.

This 4-ingredient creamy pea salad is one of those quietly legendary potluck dishes. My aunt really did bring a version of this to every spring get-together, and the bowl was always scraped completely clean. It hits that perfect balance of sweet, crunchy, salty, and creamy, and no one ever believes it’s only four ingredients. It comes together in minutes with mostly pantry staples, which makes it ideal for busy weeknights, last-minute invitations, or when you just don’t want to turn on the oven but still want something that feels special and homemade.

Serve this creamy pea salad chilled, straight from the fridge, in a pretty vintage-style bowl if you have one. It’s perfect alongside grilled burgers, brats, or chicken, and it holds up well on a potluck table next to classics like potato salad, pasta salad, or coleslaw. I like to pair it with something a little spicy—like grilled sausages or barbecue—because the cool sweetness of the peas and the salty bacon balance the heat. Add some crusty bread or dinner rolls and a simple green salad, and you’ve got an easy spring or summer spread that feels complete without a lot of extra work.

Servings: 6

4 cups frozen green peas, thawed and well drained

Place the frozen peas in a large colander and run under cool water for a few minutes until they are no longer icy but still cold and firm. Let them drain very well, shaking the colander a few times to remove excess water. Pat gently with a clean kitchen towel or paper towels if they still look wet—this helps keep the dressing thick and creamy.

In a large mixing bowl, add the drained peas, bacon pieces, and shredded cheddar cheese.

Pour 3/4 cup of creamy coleslaw dressing over the pea mixture. Using a large spoon or spatula, gently fold everything together until the peas, bacon, and cheese are evenly coated. Be careful not to mash the peas; you want them to stay plump and crunchy.

Taste the salad and adjust to your preference. If you like a creamier salad, add an extra spoonful or two of coleslaw dressing. If your dressing is very sweet, you may not need more; if it’s on the tangy side, a small extra drizzle can help balance the flavors.

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving, or up to 4 hours. This chilling time lets the flavors meld and keeps the salad nicely cold and refreshing.

Give the salad a gentle stir right before serving, then transfer to a serving bowl (a vintage ceramic bowl if you have one for that nostalgic potluck feel). Sprinkle a few extra bacon pieces or a pinch of shredded cheese on top if you’d like a prettier presentation, and serve chilled.

If you prefer a slightly less sweet salad, choose a tangier coleslaw dressing or mix half coleslaw dressing with half plain mayonnaise. For extra crunch without adding more ingredients, cook your bacon until very crisp and crumble it just before stirring into the salad. You can also swap the mild cheddar for sharp cheddar, pepper jack, or a Colby blend for a different flavor profile. To make this a bit lighter, use a light coleslaw dressing and reduce the cheese to 3/4 cup. For make-ahead prep, you can thaw and drain the peas and cook and crumble the bacon a day in advance; store each component covered in the fridge, then assemble with cheese and dressing a few hours before serving so the peas stay crisp. Food safety tips: Keep the salad refrigerated at 40°F (4°C) or below and avoid leaving it out at room temperature for more than 2 hours (1 hour if it’s very hot outside). Because this salad contains bacon and a creamy dressing, discard any leftovers that have sat out too long. Store leftovers in an airtight container in the fridge and enjoy within 2–3 days, giving it a quick stir before serving again.