Pea Salad

Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.

Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.

Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.