Cook the bacon in a frying pan until it's crispy. Blot with paper towels and let cool. Crumble into small pieces and set aside.
Thaw the frozen peas by adding them to a strainer and rinsing under cold water for 2-3 minutes. Pat them dry thoroughly with a towel.
In a large bowl, mix together the sour cream, mayonnaise, white vinegar, salt and pepper.
Add in the thawed peas, chopped red onion, cubed cheddar cheese and mozzarella cheese. Sprinkle in the bacon and mix everything together.
Cover the salad with a lid or plastic wrap and place in the fridge for 4 hours, or overnight.
Sprinkle on more crispy bacon just before serving.
Recipe Notes:
SERVE OR STORE PROMPTLY – If you’re serving the salad at a potluck, make sure to serve it promptly. If you have leftovers, make sure to store them in the fridge to avoid spoilage.
USE AN AIRTIGHT CONTAINER – To keep your pea salad fresh, store leftovers in an airtight container. This will prevent air from getting in and causing the salad to dry out.
REFRIGERATE – Store this in the refrigerator as soon as possible, ideally within two hours of making it. This will help to keep it fresh. It’s best to consume it within three to four days. After that, the mayonnaise can start to break down and the salad can become watery.
POTLUCKS – If you’re taking your pea salad to a potluck, make sure to keep it chilled in a cooler or insulated bag. This will help to maintain the temperature and prevent spoilage.