Sweet Pea & Dill Salad – June McIlwain

4 C. (1 lb.) sweet peas, cooked & drained
½ C. mayonnaise
½ C. sour cream
2 Tbsp. white horseradish
1 Tbsp. Dijon mustard
¼ C. chopped fresh dill (or 1 Tbsp. dried dill)
black pepper to taste

Drain peas. Mix all remaining ingredients; add to peas and toss to combine.

Chill.

Serve with fresh dill on top.