Crisp Vegetarian English Pea Salad

If you ask me, English pea salad is one of spring’s best creations.

This vegetarian side dish brings together fresh peas, crisp radishes, and creamy hard boiled eggs in a tangy dressing. The creme fraiche base gets brightened up with lemon juice and fresh dill.

Red onion adds a bit of sharpness while Dijon mustard gives the whole thing some extra kick. It’s simple to throw together and doesn’t require any cooking beyond boiling the eggs.

It’s a fresh-tasting dish that works great at potlucks or alongside grilled chicken, perfect for those warmer days when you want something light.

What Kind of Peas Should I Use?

Fresh or frozen peas both work great for this salad, so don’t stress if you can’t find fresh ones at the store. If you’re using fresh peas, you’ll want to blanch them quickly in boiling water for about 2-3 minutes until they’re bright green and tender, then shock them in ice water to stop the cooking. Frozen peas are actually a huge time-saver here – just thaw them out and you’re ready to go, no blanching needed since they’ve already been blanched before freezing. Either way, make sure your peas are completely cooled before tossing them into the salad, otherwise they’ll wilt your other ingredients and make everything soggy.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Peas: Fresh or frozen peas both work great here. If using frozen, just thaw them first – no need to cook. You could also try edamame for a similar texture and a bit more protein.
• Creme fraiche: This is the one ingredient that really makes the dressing special, but if you can’t find it, mix together equal parts sour cream and heavy cream. Greek yogurt works too, though it’ll be a bit tangier.
• Radishes: Not a fan of radishes? Thinly sliced celery or cucumber will give you that same satisfying crunch without the peppery bite.
• Fresh dill: Dried dill works in a pinch – just use about 1 teaspoon instead of the tablespoon. You could also swap in fresh parsley or chives for a different flavor profile.
• Red onion: Green onions or shallots make good substitutes if red onion is too sharp for your taste. Use about 3-4 green onions, chopped.
• Dijon mustard: Regular yellow mustard works fine, though you might want to use a bit less since it’s milder than dijon.

Watch Out for These Mistakes While Cooking

Overcooking the peas is the biggest mistake you can make with this salad – they only need 2 minutes in the water, and any longer will turn them mushy and dull instead of bright and crisp.

Skipping the cold water rinse after cooking is another error that leads to soggy peas, so make sure to drain them well and pat them dry with a towel before mixing.

When chopping the red onion, cut it into small, thin pieces rather than large chunks so it doesn’t overpower the other flavors, and if you find raw onion too sharp, soak the pieces in cold water for 5 minutes before adding them.

Finally, don’t dress the salad too far in advance – the acid from the lemon juice will break down the peas and make everything watery, so it’s best to mix everything together no more than an hour before serving.

What to Serve With English Pea Salad?

This pea salad is fresh and creamy, making it a great side dish for spring and summer meals. It pairs really well with grilled chicken or fish, especially salmon, since the bright lemon and dill flavors complement seafood nicely. I love serving it alongside other picnic-style dishes like potato salad or coleslaw for a backyard barbecue spread. You could also enjoy it on its own for a light lunch with some crusty bread or crackers on the side, or scoop it onto butter lettuce leaves for a fun lettuce wrap situation.

Storage Instructions

Store: This pea salad tastes best when it’s fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. The peas and radishes will stay pretty crisp, though the salad might release a bit of liquid as it sits.

Make Ahead: You can prep the components ahead of time to save yourself some work. Cook the peas and eggs, chop the veggies, and mix up the dressing separately, then store everything in the fridge for up to a day. Just toss it all together right before serving so everything stays nice and crunchy.

Serve: Give the salad a good stir before serving if it’s been sitting in the fridge, as the dressing can settle at the bottom. It’s meant to be enjoyed cold, so no need to bring it to room temperature.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 480-540
• Protein: 22-27 g
• Fat: 19-23 g
• Carbohydrates: 60-70 g

Ingredients

For the salad:

• 4 cups english peas
• 8 oz radishes (thinly sliced into 1/8-inch rounds)
• 1/2 red onion (finely diced into 1/4-inch pieces)
• 4 hard boiled eggs

For the dressing:

• 1/4 cup creme fraiche (I prefer Vermont Creamery for its thick consistency)
• 1.5 tbsp lemon juice
• 1 tsp dijon mustard (I always use Maille for a sharper bite)
• 1/2 tsp lemon zest
• 1.5 tbsp fresh dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp garlic powder

Step 1: Prepare the Vegetables and Eggs

• 8 oz radishes, thinly sliced
• 1/2 red onion, finely diced
• 4 hard boiled eggs, peeled and chopped

While you’ll cook the peas in just a moment, get your other components ready first.

Thinly slice the radishes into 1/8-inch rounds and finely dice the red onion into 1/4-inch pieces, setting them aside in separate bowls.

Peel the hard boiled eggs and chop them into bite-sized pieces.

This mise en place approach means everything will be ready to combine once the peas are cooked and cooled, keeping the salad assembly quick and seamless.

Step 2: Cook and Cool the Peas

• 4 cups english peas

Shell and rinse the peas thoroughly.

Bring 1/4 cup water to a boil in a pot, add the peas, and cook for just 2 minutes—this keeps them tender with a slight bite rather than mushy.

Immediately drain the peas and rinse them under cold running water until completely cooled.

Spread them on paper towels or in a clean kitchen towel to dry slightly; this prevents excess moisture from diluting your dressing later.

Step 3: Build the Dressing

• 1/4 cup creme fraiche
• 1.5 tbsp lemon juice
• 1 tsp dijon mustard
• 1/2 tsp lemon zest
• 1.5 tbsp fresh dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp garlic powder

In a small bowl, whisk together the crème fraîche, lemon juice, Dijon mustard, lemon zest, fresh dill, salt, pepper, and garlic powder until smooth and well combined.

I always use a sharp mustard like Maille here—it cuts through the richness of the crème fraîche beautifully.

Taste and adjust seasonings if needed before combining with the salad.

Step 4: Combine and Finish the Salad

• cooled peas from Step 2
• sliced radishes from Step 1
• diced red onion from Step 1
• dressing from Step 3
• chopped eggs from Step 1

Place the cooled peas from Step 2 in a large mixing bowl.

Add the sliced radishes and diced red onion from Step 1, gently tossing to combine.

Pour in the dressing from Step 3 and fold everything together carefully, then gently fold in the chopped eggs.

I prefer to add the eggs last and fold them in gently to keep them from breaking apart.

Serve immediately, garnishing with a small sprinkle of fresh dill if desired.

Crisp Vegetarian English Pea Salad

Delicious Crisp Vegetarian English Pea Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 510 kcal

Ingredients

  

For the salad::

• 4 cups english peas
• 8 oz radishes (thinly sliced into 1/8-inch rounds)
• 1/2 red onion (finely diced into 1/4-inch pieces)
• 4 hard boiled eggs

For the dressing::

• 1/4 cup creme fraiche (I prefer Vermont Creamery for its thick consistency)
• 1.5 tbsp lemon juice
• 1 tsp dijon mustard (I always use Maille for a sharper bite)
• 1/2 tsp lemon zest
• 1.5 tbsp fresh dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp garlic powder

Instructions

 

• While you'll cook the peas in just a moment, get your other components ready first. Thinly slice the radishes into 1/8-inch rounds and finely dice the red onion into 1/4-inch pieces, setting them aside in separate bowls. Peel the hard boiled eggs and chop them into bite-sized pieces. This mise en place approach means everything will be ready to combine once the peas are cooked and cooled, keeping the salad assembly quick and seamless.
• Shell and rinse the peas thoroughly. Bring 1/4 cup water to a boil in a pot, add the peas, and cook for just 2 minutes—this keeps them tender with a slight bite rather than mushy. Immediately drain the peas and rinse them under cold running water until completely cooled. Spread them on paper towels or in a clean kitchen towel to dry slightly; this prevents excess moisture from diluting your dressing later.
• In a small bowl, whisk together the crème fraîche, lemon juice, Dijon mustard, lemon zest, fresh dill, salt, pepper, and garlic powder until smooth and well combined. I always use a sharp mustard like Maille here—it cuts through the richness of the crème fraîche beautifully. Taste and adjust seasonings if needed before combining with the salad.
• Place the cooled peas from Step 2 in a large mixing bowl. Add the sliced radishes and diced red onion from Step 1, gently tossing to combine. Pour in the dressing from Step 3 and fold everything together carefully, then gently fold in the chopped eggs. I prefer to add the eggs last and fold them in gently to keep them from breaking apart. Serve immediately, garnishing with a small sprinkle of fresh dill if desired.