English Pea Salad Recipe That Slaps: Creamy, Crunchy, and Done in 15 Minutes

You know those side dishes that steal the spotlight and make you forget what the main course was? This is that. Bright, crisp peas, creamy dressing, salty crunch, and a zippy finish—like a summer picnic got a glow-up.

It’s fast, it’s fresh, and it turns “just peas” into “where has this been all my life?” Make it for a BBQ, Easter, weeknight dinner, or just because your taste buds deserve better. Bonus: no cooking if you use frozen peas. Yes, really.

Why You’ll Love This Recipe

Fast AF: From freezer to fork in about 15 minutes.
No stove, no oven, no drama.
Balanced texture: Creamy dressing + crisp peas + crunchy bits = A+ mouthfeel.
Super adaptable: Bacon? Herbs? Cheese?
Make it your signature flex.
Make-ahead friendly: Holds beautifully in the fridge and tastes even better after a quick chill.
Crowd-pleaser: Great for potlucks, holidays, or that random Tuesday when you need a win.

What Goes Into This Recipe – Ingredients

4 cups frozen green peas (English peas/sweet peas), thawed but cold
1/2 cup red onion, finely diced (or 3 scallions, thinly sliced)
1/2 cup celery, finely diced for crunch
1/2 cup sharp cheddar cheese, small cubes (or shredded if you prefer)
1/2 cup cooked bacon, chopped (optional but highly recommended)
1/4 cup fresh dill, chopped (or 2 tablespoons chopped fresh mint for a brighter twist)
1/3 cup mayonnaise
1/4 cup Greek yogurt (or sour cream)
2 teaspoons Dijon mustard
1 tablespoon lemon juice (plus extra to taste)
1 teaspoon honey (or sugar) to balance
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, freshly ground
Optional add-ins: 1/4 cup chopped pickles, 1/4 cup toasted almonds or sunflower seeds, 2 hard-boiled eggs (chopped)

Let’s Get Cooking – Instructions

Thaw the peas: Place frozen peas in a colander and run under cold water for 1–2 minutes until thawed. Drain well and pat dry with paper towels. You want them cold and not watery.
Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, honey, salt, and pepper until smooth.
Taste and tweak—add lemon for brightness or a pinch more salt for oomph.
Prep the mix-ins: Dice your onion and celery, cube the cheddar, chop bacon and dill. Keep pieces small so every bite is loaded.
Combine: Add peas, onion, celery, cheddar, bacon, and dill to the bowl. Toss gently with a spatula to coat without smashing the peas.
Adjust: Taste and adjust seasoning.
If it’s too thick, loosen with a teaspoon of water or more lemon juice. If too tangy, add a touch more honey.
Chill (optional but clutch): Cover and refrigerate for 30–60 minutes. The flavors marry, the peas firm up, and your patience is rewarded.
Serve: Top with extra dill, cracked pepper, or crunchy seeds.
Serve cold as a side or scoop it onto toast for a snack that absolutely slaps.

Preservation Guide

Fridge: Store in an airtight container for 3–4 days. Stir before serving; add a squeeze of lemon if the flavors dulled.
Freezer: Not recommended. Mayo-based dressings separate and the peas turn mealy.
Hard pass.
Make-ahead: Mix dressing and chop add-ins up to 24 hours in advance. Toss with peas the day of for max crunch.
Leftovers: Use as a topping for baked potatoes, inside lettuce cups, or folded into cooked, cooled pasta for a quick salad remix.

Why This is Good for You

Fiber and plant protein: Peas bring both, helping with satiety and steady energy.
Micronutrient-dense: Peas offer vitamin C, vitamin K, and B vitamins; dill adds antioxidants; lemon brings vitamin C.
Balanced macros: A little fat from mayo/yogurt helps you absorb fat-soluble vitamins and makes the salad satisfying.
Lower-sodium control: Making it at home lets you dial back salt and processed add-ins, IMO a smart move.

Don’t Make These Errors

Using warm or wet peas: You’ll water down the dressing and lose the snap. Keep peas cold and well-drained.
Overmixing: Peas are delicate.
Stir gently to avoid a mashed situation no one asked for.
Skipping acid: Lemon juice balances the creaminess. Without it, the salad tastes flat.
Overloading salty add-ins: Bacon, cheese, and pickles are great—but together they can turn the whole thing into a salt lick. Balance is key.
Forgetting to taste and adjust: Peas vary in sweetness.
Always taste and tweak before serving, FYI.

Different Ways to Make This

Classic Southern vibe: Swap Greek yogurt for more mayo, add sweet pickle relish, and use cheddar plus chopped hard-boiled eggs.
Herby garden version: Use mint and parsley instead of dill; add thinly sliced radishes and cucumber for extra crunch.
Smoky deluxe: Add smoked paprika to the dressing and use smoked cheddar or gouda. Bacon optional but encouraged.
Mediterranean twist: Replace cheddar with crumbled feta, add chopped roasted red peppers, and use olive oil + lemon + yogurt as the base.
Protein boost: Fold in shredded rotisserie chicken or canned tuna and serve as a light lunch.
Dairy-free: Use vegan mayo and a splash of olive oil; swap cheese for toasted nuts or seeds.

FAQ

Can I use canned peas?

Canned peas are too soft and will turn mushy. Frozen peas thawed under cold water are the sweet spot for texture and flavor.

Do I need to cook the frozen peas?

Nope.

They’re blanched before freezing. Just thaw, drain, and go. If you prefer extra-crisp, dunk in ice water after thawing, then drain well.

What can I use instead of mayonnaise?

Use all Greek yogurt for a tangier, lighter version.

For dairy-free, try vegan mayo and a bit of olive oil to round out the texture.

How do I keep the onions from overpowering the salad?

Soak diced red onion in cold water for 10 minutes, then drain and pat dry. You’ll keep the crunch without the harsh bite.

Can I make this a day ahead?

Yes. It actually improves after chilling.

Just hold back nuts/seeds and some fresh herbs until serving so they stay crunchy and bright.

What if my salad is too thick?

Loosen the dressing with a teaspoon or two of water or lemon juice. Stir gently, taste, and adjust salt as needed.

Is bacon mandatory?

Not at all. It adds smoky-salty notes, but you can replace it with toasted almonds, sunflower seeds, or crispy chickpeas for crunch.

How do I make it kid-friendly?

Use mild cheddar, skip raw onion (or use scallions), and go lighter on dill.

A tiny bit more honey can balance any bitterness.

Final Thoughts

This english pea salad recipe is the side that shows up simple and leaves legendary. It’s crisp, creamy, tangy, and totally customizable, whether you’re feeding a crowd or meal-prepping for the week. Keep peas cold, season boldly, and don’t skimp on texture.

Serve it once and watch it become “that salad” everyone asks you to bring—again. And again.