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Creamy Pea Salad with Dill Dressing Recipe

Creamy Pea Salad with Dill Dressing

A chilled, creamy side salad combining sweet petite peas, fresh dill dressing, cheddar, red onion, celery, and crisp bacon. Prepare it ahead for the best flavor and texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 pound Frozen petite green peas, thawed, well drained, and patted dry
  • 1/2 cup Red onion, finely chopped
  • 1/2 cup Celery, finely chopped
  • 4 ounces Sharp cheddar cheese, cubed or shredded
  • 6 slices Bacon, cooked crisp, drained, and crumbled
Dressing
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 2 tablespoons Fresh dill, finely chopped
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Granulated sugar
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

For the best texture, thaw rather than boil the peas and drain them thoroughly. Make the salad several hours ahead, but reserve some bacon for the topping so it stays crisp. Omit the bacon for a vegetarian version, substitute sharp white cheddar, smoked cheddar, or Monterey Jack, or use approximately 2 teaspoons dried dill in place of the fresh dill.