30-Minute Cold English Pea Salad
A classic chilled salad combining tender peas, crispy bacon, hard-boiled eggs, and fresh dill in a creamy sour cream dressing. This retro side dish balances savory bacon and cheese with bright celery and red onion, making it ideal for potlucks, picnics, and summer gatherings. The version stays true to traditional preparations while allowing flexibility with protein additions.
Ingredients
- ¾ cup sour cream
- ⅛ cup mayonnaise
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon white or black pepper
- 3 slices bacon, cooked and crumbled
- 18 ounce frozen petit pois or baby sweet peas, thawed
- ½ cup cheddar cheese, cubedcashew cheese1:1vegandairy-freeFull guide →
- 1 ½ cups celery, chopped
- ¼ cup red onion, chopped, or sliced green onions
- 2 large hard-boiled eggs, chopped(optional)
- 1 ½ teaspoons fresh dill, minced
Instructions
- 1
Whisk sour cream and mayonnaise together in a large lidded bowl.
- 2
Stir in sugar, salt, and pepper.
- 3
Cook bacon until crisp, crumble, and reserve a teaspoon for garnish.
- 4
Add thawed peas, cheese, celery, red onion, dill, and crumbled bacon to the dressing.
- 5
Gently fold all ingredients until coated.
- 6
Fold in chopped hard-boiled eggs if using.
- 7
Cover and refrigerate at least 30 minutes.
- 8
Let salad sit at room temperature for 30 minutes before serving.
- 9
Transfer to serving dish and garnish with reserved bacon, dill sprig, and egg slice if using.
Tips
Thaw peas at room temperature for 15 minutes rather than in the microwave to preserve texture and prevent them from becoming mushy.
Make ahead: prepare the salad up to 24 hours in advance, but add the hard-boiled eggs just before serving to prevent them from absorbing too much dressing.
For a lighter version, substitute Greek yogurt for half the sour cream without changing the flavor profile significantly.
Good to Know
Cover and refrigerate up to 3 days. Keep hard-boiled eggs separate until serving to prevent excessive moisture absorption.
Prepare dressing and chop all vegetables up to 1 day in advance. Assemble salad 4 hours ahead, adding eggs just before serving.
Let salad sit at room temperature for 30 minutes before serving for best flavor. Serve on chilled plates or in a decorative bowl.
Common Mistakes
Do not skip the 30-minute room temperature rest to avoid muted flavors from cold ingredients.
Avoid over-folding to prevent breaking the peas and creating a mushy texture.
Do not add eggs until just before serving to prevent them from becoming waterlogged.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I use fresh peas instead of frozen?
Yes. Blanch 3 cups fresh peas for 2-3 minutes, then ice-bath immediately. Pat dry before adding to prevent excess moisture. Frozen petit pois actually maintain better texture in this salad.
How long can I keep this salad in the refrigerator?
Up to 3 days if stored in an airtight container. Add hard-boiled eggs on the day of serving. The dressing will thin slightly as the peas release moisture, but flavor improves after 4 hours.
Can I freeze this salad?
Not recommended. The mayo-sour cream dressing separates upon thawing, and the peas become mushy. Freeze components separately instead, thawing and reassembling when needed.