Thaw the frozen peas. Place them in a colander and run cool water over them for a few minutes. You can also let them sit at room temperature for about 30 minutes. Pat them dry with paper towels to remove excess moisture.

Cook your bacon. Fry the bacon strips until crispy, then drain on paper towels. Once cooled, crumble into bite-sized pieces. Save a few pieces for garnish if you want your salad to look extra pretty!

Prepare the vegetables. Dice your red onion finely—you want small pieces that distribute evenly throughout the salad. If using celery, cut it into small dice for a nice crunch.

Cube the cheese. Cut your cheddar cheese into small cubes, roughly the same size as the peas. This ensures every bite has a good mix of flavors.

Make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper. Taste and adjust seasonings as needed—some people like it tangier, others prefer it sweeter.

Combine everything. In a large bowl, mix the thawed peas, bacon, cheese, onion, and celery. Pour the dressing over the top and gently fold everything together until well coated.

Chill before serving. Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together beautifully. Give it a quick stir before serving.