Ingredients
Scale
- 4 cups peas (frozen and thawed)
- 1/2 cup fresh dill, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp horseradish (prepared)
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- Black pepper, to taste
Instructions
- In a medium bowl, whisk together the mayonnaise, sour cream, horseradish, Dijon mustard, and garlic powder until smooth and well combined. Season with black pepper to taste.
- Fold in most of the chopped fresh dill, reserving about 2 tablespoons for garnish.
- If using frozen peas, thaw completely and pat dry to remove excess moisture.
- Transfer peas to a large bowl and pour the dressing over them. Gently mix until evenly coated.
- Transfer to a serving bowl, top with reserved dill, cover, and refrigerate for at least 2 hours before serving.
Notes
- Thoroughly drying peas prevents a watery salad.
- Chilling time is essential for best flavor development.
- Adjust horseradish to control the sharpness.
- Best served cold and can be made up to 24 hours in advance.
- Prep Time: 50 minutes
- Cook Time: 1 hour 35 minutes
- Category: Side Dish
- Method: No-Cook / Chilled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 800