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.

Ingredients

Scale

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

Instructions

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.
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.
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