This creamy pea salad with dill dressing is a cool, crunchy, make-ahead side dish made with sweet thawed petite peas, mayonnaise, sour cream, fresh dill, cheddar cheese, red onion, celery, and crisp bacon. The dressing takes only a few minutes to whisk together, and the finished salad needs at least 1 hour in the refrigerator so the flavors can mingle.
Every bite offers a wonderful contrast of creamy and crisp textures, bright lemon and dill, salty bacon, sharp cheddar, and naturally sweet green peas. It is an excellent choice for potlucks, summer dinners, holiday tables, barbecues, and any meal that benefits from a refreshing salad prepared ahead of time.
Jump to RecipeWhy You’ll Love This Recipe
This salad brings together simple ingredients in a way that feels both nostalgic and fresh. The peas stay sweet and pleasantly firm, while the creamy mayonnaise and sour cream dressing gives every spoonful a smooth, tangy finish.
Fresh dill is the flavor that ties everything together. Lemon juice adds brightness, Dijon mustard supplies gentle savory depth, and a small amount of sugar rounds out the natural sharpness of the onion and dressing.
The mix-ins make the salad especially satisfying. Crisp celery adds crunch, red onion adds color and bite, cheddar contributes richness, and bacon provides a smoky, salty contrast.
It is also wonderfully practical for entertaining. Since the salad needs at least 1 hour to chill, you can prepare it before guests arrive and finish it with the reserved bacon just before serving.
If you enjoy cool, creamy side dishes, you may also like this creamy cucumber and tomato salad for another refreshing option.
Ingredients You’ll Need
The foundation is 1 pound, or 16 ounces, of frozen petite green peas. Petite peas are ideal because they thaw quickly, retain their sweetness, and have a delicate texture that works beautifully with a creamy dressing.
For the dressing, combine 1/2 cup mayonnaise with 1/2 cup sour cream. Fresh dill, lemon juice, Dijon mustard, sugar, kosher salt, and freshly ground black pepper create a balanced dressing that is creamy without tasting heavy.
- Use 1/2 cup finely chopped red onion for a crisp, colorful bite.
- Add 1/2 cup finely chopped celery for freshness and crunch.
- Choose 4 ounces of sharp cheddar, either cut into small cubes or shredded.
- Cook 6 bacon slices until crisp, then drain and crumble them.
Sharp cheddar is especially good here because its flavor stands up to the sweet peas and creamy dressing. You can also use sharp white cheddar, smoked cheddar, or cubed Monterey Jack when you want a slightly different finish.
For a vegetarian pea salad, simply leave out the bacon. The cheese, vegetables, and seasoned dressing still provide plenty of flavor and texture.
How to Make It Step-by-Step
Step 1: Thaw the peas in the refrigerator or under cool running water, then drain them thoroughly. Pat them dry with paper towels because excess moisture can make the dressing watery and prevent it from clinging to the peas.
Step 2: Cook the bacon until crisp, allowing about 8 to 12 minutes if using a skillet or another standard cooking method. Transfer it to paper towels, let it cool completely, and crumble it; reserve about one-quarter of the bacon for the final topping.
Step 3: Prepare the dill dressing by whisking together the mayonnaise, sour cream, finely chopped fresh dill, lemon juice, Dijon mustard, sugar, kosher salt, and black pepper. Taste it before combining it with the salad so you can adjust the seasoning with a little additional salt if needed.
Step 4: Place the thawed peas, chopped red onion, chopped celery, cheddar cheese, and about three-quarters of the bacon in a large mixing bowl. Gently toss these ingredients together, taking care not to mash the peas or break the cheddar into crumbs.
Step 5: Pour the dressing over the pea mixture and fold it in gently with a large spoon or rubber spatula. Continue just until the peas, vegetables, cheese, and bacon are evenly coated and the dressing fills the spaces between the ingredients.
Step 6: Cover the bowl and refrigerate the salad for at least 1 hour, although making it several hours ahead works very well. Chilling gives the dill, lemon, onion, and mustard time to settle into the creamy base.
Step 7: Stir the salad gently before serving and check the consistency. If it has thickened too much, fold in a spoonful of mayonnaise or sour cream, then garnish with the reserved bacon and a little additional fresh dill.
For another chilled salad with a bright pickle flavor, try our Dill Pickle Pasta Salad alongside your next picnic meal.
Chef’s Tips for the Best Pea Salad
Do not boil the frozen peas. Cooking can make them soft and watery, while simple thawing preserves their fresh sweetness and gives the salad a more pleasant bite.
Drainage is one of the most important details in this recipe. After thawing, let the peas sit in a colander for several minutes, then pat them dry; even a small amount of extra water can loosen the dressing.
Cut the red onion and celery finely so the pieces are easy to pick up with the peas. Larger chunks can overpower the delicate texture, while small pieces distribute their flavor throughout the bowl.
Keep the bacon divided between the mixture and the topping. The bacon folded into the salad seasons the dressing, while the reserved portion stays crisper and gives the finished dish an appealing contrast.
Use a gentle folding motion rather than vigorous stirring. Petite peas can split under pressure, and keeping them whole makes the salad look brighter and more inviting on the serving table.
For a slightly different menu, pair this salad with a savory main course such as our slow cooker pork chili. The cool, creamy peas provide a welcome contrast to a warm, hearty bowl.
Make-Ahead, Storage, and Serving Ideas
This salad is designed for advance preparation. Make it at least 1 hour before serving, or prepare it several hours ahead and keep it covered in the refrigerator.
For the best presentation, reserve the final bacon topping and add it just before the bowl reaches the table. A small sprinkle of fresh dill also adds color and makes the creamy salad look freshly finished.
Because the dressing can thicken as it chills, stir gently before serving. If needed, add a spoonful of mayonnaise or sour cream to loosen it, then taste again before adding any more salt.
Serve the salad cold as a side dish with grilled meats, sandwiches, burgers, roasted chicken, or a picnic spread. It also fits comfortably on a holiday buffet because the ingredients are familiar and the bright green color stands out among heavier dishes.
For a complete gathering menu, pair the salad with a tropical fruit side such as this Asian pineapple salad with coconut and peanut. The sweet-tart fruit offers a lively counterpoint to the savory cheddar and bacon.
Easy Variations to Try
The classic combination is flexible without losing its identity. Replace the yellow cheddar with sharp white cheddar for a cleaner appearance, smoked cheddar for extra savory character, or Monterey Jack for a milder, softer flavor.
Dried dill can stand in for fresh dill when necessary. Use approximately 2 teaspoons of dried dill in place of the 2 tablespoons of fresh dill, remembering that fresh dill gives the brightest flavor.
Some versions include 2 to 3 chopped hard-boiled eggs. They make the salad more substantial and add a tender texture that works particularly well for brunches or casual lunches.
You can also replace the red onion with chopped green onion for a gentler onion flavor. Keep the amount at 1/2 cup so the overall balance of vegetables and dressing remains consistent.
For a bacon-free version, omit the 6 slices and serve the salad as a vegetarian side. If you are building a dessert table after dinner, our low-carb caramels make a sweet finishing option.
Creamy Pea Salad with Dill Dressing
Ingredients
Method
- Thaw the frozen petite peas in the refrigerator or under cool running water. Drain them very thoroughly, then pat them dry with paper towels so excess water does not thin the dressing.
- Cook the bacon until crisp, which generally takes 8 to 12 minutes depending on the cooking method and thickness. Drain it on paper towels, let it cool, and crumble it into small pieces.
- Whisk the mayonnaise, sour cream, fresh dill, lemon juice, Dijon mustard, sugar, kosher salt, and black pepper in a medium bowl. Taste the dressing and add a little more salt if needed.
- Add the drained peas, red onion, celery, cheddar, and about three-quarters of the crumbled bacon to a large bowl. Toss the ingredients gently so the peas and cheese remain intact.
- Fold the dressing into the pea mixture with a rubber spatula or large spoon. Mix just until everything is evenly coated without crushing the peas.
- Cover the bowl and refrigerate the salad for at least 1 hour. Before serving, stir gently, scatter the reserved bacon and a little additional dill over the top, and loosen with a spoonful of mayonnaise or sour cream if necessary.
Notes
Final Thoughts
Creamy pea salad with dill dressing is proof that a short ingredient list can create a memorable side dish. Sweet peas, tangy dressing, crisp vegetables, sharp cheddar, and smoky bacon come together in every bite without requiring any cooking for the peas.
The most important techniques are simple: thaw instead of boil, drain and pat the peas dry, fold gently, and chill for at least 1 hour. Reserve some bacon for the top, and you will have a salad with both well-blended flavor and a crisp finishing touch.
Serve it cold at your next barbecue, potluck, holiday dinner, or family meal. Once you taste the fresh dill dressing with the sweet peas and cheddar, this colorful salad is likely to become a dependable favorite.