Cold Pea Salad Recipe With Mayonnaise: Crunchy Celery Crowns and Creamy Herb Cheese Twist

This creamy cold pea salad with mayonnaise delivers the perfect balance of texture and flavor—crunchy celery crowns meet tender peas in a velvety herb-cheese dressing.

The secret lies in properly cooling the peas after blanching, which preserves their vibrant green color and crisp bite while the mayonnaise base creates a luscious, tangy foundation.

This classic recipe transforms simple pantry staples into a restaurant-worthy side dish that's equally at home on a picnic table or a formal dinner spread.

The beauty of this salad is its versatility—whether you stick to traditional ingredients like fresh peas, crisp celery, and sweet onions, or add protein like ham, bacon, or tuna, the creamy herb-cheese twist elevates it beyond basic pea salad.

The dressing combines mayonnaise with Dijon mustard, fresh herbs, and a touch of lemon for brightness, while a sprinkle of fresh dill and parsley adds freshness that keeps the flavors vibrant for hours. Proper mixing ensures every bite delivers that perfect harmony of textures and flavors.

What makes this recipe truly special is how it transforms humble ingredients into something extraordinary with minimal effort. The peas stay crisp and vibrant, the celery provides satisfying crunch, and the creamy dressing binds everything together in a way that feels indulgent yet refreshing.

This is the kind of salad that disappears quickly at gatherings and leaves everyone asking for seconds. The best part? It can be made ahead, so you're not stuck chopping vegetables last minute.

Serve this cold pea salad as a side with grilled meats, sandwiches, or even as a light main dish with crusty bread. The creamy herb-cheese twist adds a sophisticated touch that makes it feel like a gourmet creation while keeping the preparation straightforward.

Perfect for potlucks, picnics, or elegant gatherings, this recipe delivers restaurant-quality results with minimal fuss. Let's get started!

Ingredients for cold pea salad recipe with mayonnaise

This creamy cold pea salad transforms simple ingredients into a restaurant-worthy side with velvety texture and vibrant flavors.

The peas are the star—fresh or thawed frozen—so don't skimp. Costco or Trader Joe's often have vacuum-sealed frozen peas that stay crisp. If using fresh, blanch them in boiling water for 2 minutes, then shock in ice water to lock in color and texture. The celery should be crisp—thinly sliced on the diagonal for maximum crunch. For the onion, sweet red works best, but yellow will do in a pinch. The mayonnaise is non-negotiable here—Hellmann's or Duke's are my go-tos for that perfect tangy richness. Fresh herbs make all the difference, so grab a bunch of dill and parsley from the grocery store's produce section—those pre-packaged clippings just don't cut it.

No mayonnaise? Greek yogurt thinned with lemon juice works in a bind, though it won't be quite as creamy. Short on dill? Fresh tarragon or chives add a nice twist. The cheese can be swapped for vegan parmesan if needed, but the sharp cheddar gives that signature tang. For extra creaminess, the heavy cream is optional but worth it if you're serving this at a gathering—it makes the dressing feel ultra-luxurious. The crushed ice is key for blanching—don't skip it if you want those peas to stay vibrant. And if you're feeling fancy, add a pinch of white pepper to the dressing for a subtle kick.

This salad keeps beautifully—3-4 days in the fridge, sealed tightly. The peas stay crisp, and the flavors meld even better overnight. For potlucks, I always make a double batch and store it in glass containers—it looks stunning and keeps the crunch. If you're prepping ahead, add the herbs just before serving so they stay fresh. The dressing can be made a day in advance, but toss it with the peas right before serving to keep everything vibrant. Leftovers? It reheats surprisingly well—just warm gently with a splash of water to restore creaminess.

Step-by-step instructions for cold pea salad with mayonnaise

This creamy, herb-packed pea salad comes together in minutes—crunchy celery and sharp cheddar elevate every bite.

Bring a pot of salted water to a boil and add the 2 cups fresh peas (thawed if frozen). Cook for exactly 2 minutes—they should remain bright green and slightly crisp. Immediately drain and transfer them to a bowl filled with the 1 cup crushed ice. Let them chill for 10 minutes to stop the cooking process and keep them vibrant. This rapid cooling preserves their texture and prevents mushiness in the final salad.

Real talk: Don't skip this step. Fresh peas are delicate, and overcooking turns them into a sad, mushy mess. The ice bath also helps them hold their shape when mixed with the creamy dressing later. Give them a quick stir after chilling to ensure even cooling throughout.

While the peas chill, slice the 2 whole celery stalks on a diagonal into ¼-inch thick pieces. Finely dice the 0.5 cup red onion—small pieces ensure even distribution without overpowering the salad. Transfer both to a large mixing bowl. The celery will add that signature crunch, while the onion brings a bright, sweet contrast to the creamy base.

Here's the thing—if you're using a sweet onion variety like Vidalia, you'll get a milder, almost caramel-like flavor that pairs beautifully with the peas. Don't skip the diagonal cut on the celery; it creates more surface area for the dressing to cling to, making every bite more flavorful. Keep these veggies separate from the peas until the final mix to maintain their crisp texture.

In a separate bowl, combine the 1 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 0.5 cup shredded cheddar cheese, 1 tsp salt, and 0.5 tsp black pepper. If using, add the 0.25 cup heavy cream for extra richness. Whisk vigorously until completely smooth—you should see the cheese begin to emulsify into the mixture. This dressing is the heart of your salad, so take your time to get it perfectly blended.

I like to press the cheese through a fine-mesh strainer while whisking to ensure no clumps remain. The lemon juice brightens the richness of the mayo, while the Dijon mustard adds that signature tang. The cheese should melt completely into the mixture, creating a velvety texture that coats every pea perfectly. If the dressing seems too thick, you can add a splash of ice water later to loosen it.

Add the chilled peas, chopped 0.25 cup fresh dill, and 0.25 cup fresh parsley to the vegetable mix. Pour the creamy dressing over everything and gently fold with a rubber spatula until fully combined. Be careful not to overmix—just until the dressing is evenly distributed and the herbs are wilted but still visible. The peas should be fully coated but still retain their bright green color and slight crunch.

Here's where it gets fun—the parsley and dill add freshness that cuts through the richness of the mayo and cheese. Fold just until combined to keep those celery pieces crisp. If the salad seems too thick after mixing, add a splash of ice water (about 1 tablespoon at a time) to reach your desired consistency. Taste as you go and adjust seasoning if needed—you might want to add a pinch more salt or lemon juice to balance the flavors.

Transfer the pea salad to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together perfectly. The celery will stay crisp, the peas will firm up slightly, and the dressing will fully emulsify. Serve it chilled on its own or as a side with grilled meats, sandwiches, or crusty bread.

The longer it chills, the better the flavors become—up to 24 hours actually. This salad tastes even better the next day as the flavors develop. If you're serving it immediately, give it at least 30 minutes in the fridge to let the dressing set properly. The contrast of the cool, creamy salad against warm grilled chicken or a fresh baguette makes it an absolute showstopper.

Creative variations of this dish

Herb-Cheese Twist

Swap the classic parsley for fresh tarragon or chives—both add a delicate, anise-like note that brightens the creamy dressing. I also love adding ¼ cup crumbled blue cheese instead of cheddar for a tangy depth that pairs perfectly with the sweet peas.

For an extra touch, stir in 1 tsp honey to balance the richness and add subtle sweetness. 🌿

Protein-Packed Updates

Add ½ cup diced ham or ½ cup cooked bacon for a classic touch, but I prefer ½ cup flaked smoked salmon for a lighter, more elegant option. For a vegetarian twist, fold in ½ cup marinated artichoke hearts or ½ cup roasted red peppers—both add texture and depth.