Cook the bacon in a skillet over medium heat until it’s browned and crisp. Transfer it to a paper towel-lined plate to drain. Once it’s cool enough to handle, crumble or chop it into small pieces.

Thaw the frozen peas completely and drain them well. If the peas seem particularly wet, spread them briefly on a clean kitchen towel or paper towels.

In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy. Taste and adjust the seasoning if necessary.

In a large bowl, combine the peas, diced cheddar, red onion, and most of the crumbled bacon.

Pour the dressing over the salad and gently fold until everything is evenly coated.

Cover the bowl and refrigerate the salad for at least 1 hour before serving. Before serving, stir gently and scatter the remaining bacon over the top.