Sweet peas and finely diced red onion make up the crisp backbone of this cold salad, tossed together and folded into a creamy, tangy dressing built from apple cider vinegar, a touch of sugar, salt, and black pepper. Everything gets chilled for at least an hour so the flavors have time to meld and the dressing sets into that perfect creamy coating on every bite. It's a picnic and potluck staple for good reason — bright, crunchy, and satisfying straight out of the fridge. This one's a solid choice for a plant-based spread, easy to portion into a big bowl and serve alongside grilled favorites. The prep couldn't be simpler: whisk, fold, chill, and you're done.
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Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deeply browned, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool completely, then crumble into small pieces.
In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
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