Sweet peas and finely diced red onion make up the crunchy base of this cold, creamy salad, tossed in a tangy dressing brightened with a splash of apple cider vinegar and a touch of sugar. A sprinkle of fresh chives on top adds a mild, oniony finish that keeps every bite fresh and vibrant. The whole thing chills in the fridge until the dressing soaks in and the flavors meld, so it's an easy make-ahead side for picnics or potlucks. It comes together in one bowl with minimal fuss, and it's a great option to add to a plant-based spread. Serve it well chilled for the best texture, with that pop of green pea sweetness in every forkful.
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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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