1-First Step: Make the dressing
Start with a small bowl and whisk together the sour cream, mayonnaise, salt, pepper, and white vinegar. This creamy mixture is the backbone of the whole salad, so stir it until it looks smooth and fully blended. You want the dressing to be tangy, lightly salty, and just rich enough to coat the peas without drowning them.
If you prefer a sharper flavor, add a tiny splash more vinegar. If your family likes a softer taste, go lighter on the pepper. This is one of those recipes where a quick taste test before mixing everything together can save you from a sad, bland bowl later.

2-Second Step: Add the peas
Put the almost fully thawed peas into a large mixing bowl. Frozen peas work beautifully here because they stay crisp and bright green. There is no need to cook them again, which is honestly one of the best parts of this recipe.
Stir two-thirds of the dressing into the peas until they are evenly coated. Take your time here so the creamy mixture gets into all those little pea crevices. If the peas still look a little dry, do not panic. They will continue to soften slightly as they chill, and you still have extra dressing waiting in the wings.

3-Third Step: Fold in the mix-ins
Gently stir in the chopped bacon, thinly sliced red onion, cheese cubes, and minced parsley. Use a light hand so you do not smash the peas. You want the salad to look colorful and chunky, not like it went through a kitchen wrestling match.
The bacon brings crunch, the onion adds a sharp little spark, and the cheese gives you creamy bites throughout the bowl. The parsley may seem small, but it helps the whole salad taste fresh instead of overly rich. If you are making this for picky eaters, you can slice the onion extra thin so it blends in better.

4-Fourth Step: Adjust the seasoning
Taste the salad and adjust the salt and pepper if needed. This is the moment to fix anything that feels flat. Sometimes the bacon and cheese bring enough salt on their own, and sometimes the peas need a little help waking up.
If the salad seems too thick or dry at this point, add a bit more dressing. The goal is a creamy coating, not a heavy paste. A good pea salad should look glossy and spoonable, with every bite feeling moist and balanced.

5-Fifth Step: Chill before serving
Cover the bowl and refrigerate the salad for 2 to 4 hours. This rest time helps the flavors come together and lets the dressing settle into the peas. It also makes the salad taste more complete, like all the ingredients finally agreed to cooperate.
If you are serving this for a holiday or potluck, this chilling step is a gift. It frees up your hands for the main dish, dessert, or the ten other things that somehow always need doing at once.

6-Final Step: Finish and serve
When you are ready to serve, remove the salad from the fridge and stir in the remaining dressing as needed. Some peas soak up more dressing than others, so do a final check before it hits the table. Sprinkle more parsley over the top for a fresh look and brighter flavor.
For best taste, let the salad sit at room temperature for about 30 minutes before serving. That little wait softens the chill and helps the flavors show up more clearly. This pea salad recipe is especially nice as a side dish for Easter, but it also fits right in at cookouts, brunches, and easy weeknight dinners.