Creamy Pea Salad with Dill Recipe

Introduction

This Creamy Pea Salad with Dill is a bright, tangy side dish perfect for summer gatherings. Featuring a luscious blend of mayonnaise, sour cream, fresh dill, and a kick of horseradish, it comes together quickly and pairs beautifully with grilled meats and picnic fare.

Ingredients

• 4 cups peas (frozen, thawed and dried; Birds Eye recommended)
• 1/2 cup fresh dill, finely chopped (about 1/4-inch pieces)
• 1/2 cup mayonnaise (Hellmann’s preferred for creaminess)
• 1/2 cup sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• Pepper, to taste

Instructions

1. Step 1: In a medium bowl, whisk together the mayonnaise, sour cream, horseradish, Dijon mustard, and garlic powder until smooth. Season with pepper to taste. Fold in most of the chopped dill, reserving about 2 tablespoons for garnish.
2. Step 2: Thaw frozen peas completely and pat them dry thoroughly with paper towels to avoid excess moisture diluting the dressing. Transfer the dried peas to a large bowl.
3. Step 3: Pour the creamy dressing over the peas and fold gently until evenly coated. Transfer to a serving bowl and sprinkle the reserved dill over the top.
4. Step 4: Cover and refrigerate for at least 2 hours, or up to 24 hours, to let the flavors meld and the salad chill. The horseradish punch will deepen with time.

Tips & Variations

• Use fresh peas lightly blanched for 2 minutes if available; otherwise, frozen peas thawed and dried work best.
• Substitute Greek yogurt for sour cream for a lighter version with extra tang.
• If horseradish is too strong, adjust gradually or replace with a pinch of cayenne pepper for a milder heat.
• Try yellow or whole grain mustard if Dijon is unavailable for a slightly different texture and flavor.
• Fresh parsley or mint can replace dill for a different herbal note.
• Thoroughly drying peas after thawing or cooking is essential to prevent a watery salad.

Storage

Store this pea salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after a few hours of chilling, making it ideal to prepare ahead. Before serving, stir gently as the dressing may settle. To freshen up the texture after storage, add a bit more mayonnaise or sour cream if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peas for this recipe?

You can use canned peas in a pinch, but they tend to be softer and less sweet than fresh or frozen. Frozen peas are preferred for their texture and flavor.

Is it necessary to chill the salad before serving?

Yes, chilling for at least 2 hours helps the flavors meld and the dressing to thicken, making the salad more flavorful and enjoyable.

Creamy Pea Salad with Dill Recipe

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★★★★★

4.9 from 139 reviews

• Author: Matteo
• Total Time: 2 hours 10 minutes (includes chilling time)
• Yield: 6 cups of salad 1x
• Diet: Vegetarian

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Description

This Creamy Pea Salad with Dill is a refreshing and tangy side dish perfect for summer potlucks and backyard barbecues. Made with sweet peas, a creamy mayo and sour cream dressing, fresh dill, and a zesty kick from horseradish and Dijon mustard, this salad comes together quickly and delights with its bright flavors and creamy texture.

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Ingredients

Scale 1x2x3x

For the Base:

• 4 cups peas (preferably frozen Birds Eye for best snap)
• 1/2 cup fresh dill (finely chopped, about 1/4-inch pieces)

For the Dressing:

• 1/2 cup mayonnaise (preferably Hellmann’s for creaminess)
• 1/2 cup sour cream
• 3 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1/4 teaspoon garlic powder
• Freshly ground pepper, to taste

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Instructions

1. Prepare the Creamy Horseradish Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, prepared horseradish, Dijon mustard, and garlic powder until smooth and well combined. The horseradish adds a sharp, peppery kick to balance the creamy base. Adjust the seasoning with freshly ground pepper as needed. Fold in the finely chopped fresh dill, reserving about 2 tablespoons to garnish the salad later.
2. Thaw and Dry the Peas: If using frozen peas, thaw them completely at room temperature or under cold running water, then pat them thoroughly dry with paper towels to prevent a watery salad. Transfer the dried peas to a large mixing bowl. Using frozen Birds Eye peas is preferred for their snap and sweetness. Avoid overcooking or blanching more than 1-2 minutes if using fresh peas to maintain their texture.
3. Combine and Chill: Pour the creamy horseradish dressing over the dried peas and fold gently until all peas are evenly coated. Transfer the salad to a serving bowl and sprinkle with the reserved fresh dill garnish. Cover and refrigerate for at least 2 hours, preferably up to 24 hours, to allow the flavors to meld beautifully and the dressing to firm up. The chilling enhances the salad’s flavor and texture.

Notes

• Thoroughly drying peas after thawing or cooking is essential to prevent a watery, diluted dressing.
• Chilling the salad for at least 2 hours is important for flavor melding and proper dressing consistency.
• Avoid overcooking peas to keep their sweet flavor and crisp texture.
• Add horseradish gradually and adjust to taste since strength varies by brand.
• Substitute all mayo or all sour cream if preferred; Greek yogurt can be used for a lighter, tangier dressing.
• Fresh dill is preferred, but dried dill (about 1 tablespoon) or fresh parsley or mint can be used as alternatives.
• Peas and edamame mix can be tried for variation.
• Store leftover salad in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salads
• Method: No-Cook
• Cuisine: American

Keywords: pea salad, creamy pea salad, dill pea salad, horseradish salad, summer side dish, potluck salad, picnic recipe, easy salad