In a large nonstick skillet, cook 8 slices diced bacon until crispy. With a slotted spoon, transfer to a paper-towel lined plate to drain.
Put ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon sugar, 2 teaspoons apple cider vinegar, ¼ teaspoon coarse salt, and ⅛ teaspoon pepper in a large bowl; whisk to combine.
Add to the bowl 4 cups frozen (thawed) peas, ⅓ cup diced red onion, ¾ cup cubed sharp cheddar cheese, and the cooked crispy bacon; gently stir to coat completely.
Cover and refrigerate at least 1 hour before serving.
Garnish with some crispy bacon and enjoy the salad cold.
