You may remember this creamy pea salad from your youth. I grew up eating it at many family gatherings. I recently had a craving for this salad and decided to spruce it up a bit with a simple homemade yogurt-based dressing and a few new mix-ins. It’s even better than I remember!

Prep: 20 minsCook: 20 minsTotal: 40 minutes
Servings: 4 1/2 cups total (6-8 servings) 1x


For the Dressing: 

  • 1/3 cup plain full fat or 2% Greek yogurt (may substitute sour cream)
  • 2 tablespoons mayo (I like Primal Kitchen avocado oil mayo)
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • 1 teaspoon pure honey
  • ½ teaspoon fine salt, more to taste
  • ¼ teaspoon black pepper, more to taste

For the Salad:

  • 1012 ounces frozen peas, thawed
  • 2 hard boiled eggs, chopped
  • ½ cup thinly sliced radishes
  • ½ cup cubed sharp cheddar cheese (2 ounces)
  • ¼ cup diced red onion (may substitute sliced green onions)
  • 3 tablespoon fresh herbs (I used a mix of dill and chives)
  • ½ cup roasted sunflower seeds (may substitute chopped cashews or almonds)
  • 3 strips bacon, cooked to crisp, chopped (~⅓ cup)


  1. In a small bowl, combine the dressing ingredients. Stir or whisk until well combined. 
  2. In a medium bowl, combine the thawed peas, eggs, radishes, cheese, red onion, and herbs. Pour the dressing over top.
  3.  If serving right away, you can also add the bacon and sunflower seeds then toss gently until salad ingredients are coated evenly with the dressing. If making this salad ahead, add and gently mix in the sunflower seeds and bacon just before serving. 
  4. Season with additional salt and pepper to taste.
  5. Store leftovers in the refrigerator for up to 3 days.

Nutrition Information

  • Serving Size: 1/6 of the recipe (3/4 cup)
  • Calories: 219
  • Fat: 14 g
  • (Sat Fat: 4 g)
  • Sodium: 425 mg
  • Carbohydrate: 11 g
  • (Fiber: 3 g
  • Sugar: 4 g)
  • Protein: 11 g
  • Cholesterol: 63 mg


© The Real Food Dietitians
Recipe By: Stacie Hassing