Dice the red onion into uniform 1/4 inch pieces—this small, consistent size ensures even distribution throughout the salad and prevents bites from being overwhelming. Dice the red bell pepper into similar-sized pieces. Cut the sharp cheddar cheese into small cubes or grate it, depending on your texture preference. Set all prepared ingredients aside in separate small bowls.

If using frozen peas, rinse them under cold water and drain thoroughly in a colander. This step removes any ice crystals and helps them thaw slightly while maintaining their firm texture. Pat them dry with a clean kitchen towel if they seem wet—excess moisture will dilute the dressing and make the salad watery.

In a separate bowl, whisk together the mayo and sour cream until smooth and well combined. This creamy base is the foundation of your dressing. I like to add the Dijon mustard at this stage because it helps emulsify the dressing and adds a subtle tanginess that complements the sweetness of the peas. Whisk it in thoroughly before adding the remaining seasonings.

Add the red wine vinegar, garlic powder, onion powder, dill, sugar, salt, and pepper to the mayo mixture from Step 3. Whisk everything together until fully incorporated and smooth. Taste the dressing and adjust seasonings as needed—the vinegar should provide brightness, and the dill should be aromatic but not overpowering. Remember that the peas are naturally sweet, so you want the dressing to balance that with savory and tangy notes.

In a large bowl, combine the thawed peas from Step 2 with the diced red onion and red bell pepper from Step 1, then add the cheddar cheese. Pour the dressing from Step 4 over the vegetables and cheese, then gently fold everything together until all ingredients are evenly coated. Refrigerate for at least 1-2 hours before serving—this allows the flavors to meld and the salad to develop better taste. The cold temperature also keeps the peas firm and crisp. Just before serving, give it a gentle stir and taste again, adjusting salt and pepper if needed.