In a large nonstick skillet, cook the bacon until crispy. With a slotted spoon, transfer to a paper-towel lined plate to drain.
Put sour cream, mayonnaise, sugar, apple cider vinegar, coarse salt, and pepper in a large bowl. Whisk to combine.
To the bowl, add peas, red onion, 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.
