Over medium heat, cook the bacon in a large skillet until browned and crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces and set aside. Use pre-cooked bacon to save time.

While the bacon cooks, dice the celery, green bell pepper, and red onion. Set aside. I like to dice the vegetables about the size of the peas.

In a large mixing bowl, combine the mayonnaise, sour cream, chopped dill, salt, pepper, and diced vegetables. Stir well until everything is evenly coated in the dressing. Gently fold in the frozen peas. See “In a Hurry” below for using thawed peas.

Cover and refrigerate for 2–3 hours or until the peas have thawed and the flavors have melded. Stir once halfway through chilling to redistribute the dressing. Make this salad the morning of or even the day before needed.

Just before serving, fold half the crumbled bacon and half of the chopped cashews into the salad. Transfer the salad to a serving bowl and sprinkle the remaining bacon and cashews over the top. Garnish with additional dill, if desired. Serve chilled.