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Dill pea salad with red onion are in a small white bowl with a wooden spoon. Sprigs of dill garnish the dish.

Dilled Pea Salad with Red Onion

Fresh, spring peas combine with earthy dill and bright red onion for a delicious, chilled salad perfect for warm summer nights.
Prep Time 7 mins
Cook Time 10 mins
Chill Time 1 hr


  • 1 lb. frozen green peas
  • 3 tbsp red onion, minced
  • 1 small bunch of dill
  • 1 tbsp spicy brown mustard
  • ½ cup olive oil
  • ¼ cup rice wine or white wine vinegar
  • ½ tsp salt
  • pepper to taste


  • Fill up a medium pot with water and a pinch of salt. Bring that to a boil.
  • While the water is coming up to temp, prepare your dressing by mincing the dill and red onion. You will want to have a minimum of 2 tbsp dill and 3 tbsp red onion, adjusting of course based on your preference.
  • In a mason jar or container with a lid, add the olive oil, vinegar, mustard, dill, red onion, salt, and pepper to taste. Screw on the lid, then give everything a vigorous shake.
  • During this time, keep an eye on your water. Once it boils, carefully add your peas to the water and cover with a lid. Boil your peas until they are tender.
  • Once the peas are ready, strain them in a colander and run cool water over them to stop the cooking process. Drain them well, giving them a little pat to get off as much water as you can.
  • Add them to a large bowl, then, giving your dressing one last shake, add the dressing to the peas. Don't add it all at once - go slowly until you have the amount you like.
  • Stir well, then chill for at least an hour before serving.


  • Adjust the amount of dill, red onion, and dressing to your taste. You can use as much or as little of these ingredients as you and your family prefer.
  • This will store in the fridge for about 2-3 days.