Bring a medium pot of water to a rolling boil. Add frozen peas and cook for 90 seconds. Drain immediately and plunge peas into a bowl of ice water for 2 minutes. Drain completely and pat dry with paper towels.
2 cups frozen green peas
Cook bacon in a skillet over medium heat for 6 to 8 minutes, flipping halfway through, until browned and crispy. Drain on paper towels, then chop into small pieces.
6 slices bacon
In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, and black pepper until smooth and combined.
0.5 cup mayonnaise, 0.5 cup sour cream, 1 tablespoon white vinegar, 1 teaspoon sugar, 0.5 teaspoon black pepper
Add drained peas, diced red onion, diced celery, chopped bacon, and shredded cheddar cheese to the bowl with the dressing. Stir gently until everything is coated evenly.
2 cups frozen green peas, 0.5 cup red onion, 0.5 cup celery, 6 slices bacon, 0.5 cup cheddar cheese
Cover the bowl and refrigerate the salad for at least 1 hour to let flavors meld and the dressing firm up. Stir once before serving.
