Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate to cool. Once cooled, crumble into bite-sized pieces. While the bacon cooks, finely dice the red onion into 1/4-inch pieces and pat the thawed peas dry with paper towels—this step is crucial because excess moisture will dilute the dressing and make the salad watery. Shred the cheddar cheese and set all components aside.

In a large bowl, whisk together the sour cream and mayonnaise until smooth and combined. Add the sugar, vinegar, salt, and pepper, whisking until well incorporated and the sugar has dissolved. Stir in the fresh dill. I like to taste the dressing at this point and adjust the seasonings if needed—sometimes a touch more vinegar or salt makes all the difference in brightening the flavor.

Add the peas, crumbled bacon, diced red onion, and shredded cheddar from Step 1 to the dressing from Step 2. Gently fold everything together until the salad is evenly coated, being careful not to crush the peas. Transfer to a serving bowl or storage container and refrigerate for at least 4 hours before serving. I find that chilling allows the flavors to meld and the dressing to coat everything beautifully, making each bite taste better than when freshly made.