First Step: Cook and Prepare the Bacon In a large skillet over medium heat, cook the diced bacon until it is crisp. This will take approximately 6-8 minutes. Use a slotted spoon to transfer the cooked bacon onto paper towels to drain excess fat, ensuring the salad has a nice crunchy texture without greasiness.

Second Step: Whisk Together the Dressing In a large mixing bowl, whisk together sour cream, mayonnaise, granulated sugar, apple cider vinegar, salt, and ground black pepper. Stir vigorously until the dressing is smooth and well combined. Adjust the amount of mayonnaise based on how creamy you want your dressing.

Third Step: Prepare the Salad Ingredients Thaw the frozen petite peas and pat them dry to remove excess water. Dice the red onion finely and cube or shred the sharp cheddar cheese to roughly the size of peas for texture harmony.

Fourth Step: Combine Salad and Dressing Gently fold the thawed peas, diced red onion, cooked bacon, and cheddar cheese into the bowl containing the dressing. Mix carefully to ensure all ingredients are evenly coated with the creamy dressing without mashing the peas or cheese.

Fifth Step: Chill for Best Flavor Cover the bowl with plastic wrap and refrigerate the pea salad for at least one hour, or overnight if possible. This resting period allows the flavors to meld beautifully and ensures the salad is thoroughly chilled for a refreshing taste experience.

Final Step: Serve Before serving, give the salad a gentle stir. Optionally, garnish with a few extra crispy bacon pieces for added texture and presentation. Serve cold as a satisfying side dish at barbecues, picnics, or family dinners.