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I love this recipe so much!! Can you improve on perfection? Add some crispy, crumbled bacon and you decide…
Just made this with fresh peas from our farmers’ market and took it to a dinner with friends. It got rave reviews from everyone!
I used roasted unsalted peanuts instead of almonds because of the price of almonds, and the peanuts were fantastic in this salad. This salad of yours is much better than the one my mom used to make, mostly because she used mushy canned peas (and little Velveeta cubes). She insisted on calling it Pea Cheese Salad because when anyone just said Pea Salad, we would all snicker.
I’m wondering about the mayo – 2/3 cups seems like a lot! Plan to make this week and will adjust to taste and texture.
Hi, Judi! Emma here, managing editor. The amount of mayo in this recipe is correct, however you can use less if you prefer. Enjoy!
One of my favorite BBQ side dishes, I make it all the time. I make it according to the directions, adding a little more green onions if I feel like it. Fantastic!
Made and served this salad for a family reunion last Sunday. Everyone raved about it and wanted to know where I got the recipe; I’m sure they will be looking this site up.
Thanks for all the wonderful recipes you post!
I shake the peas in a colander after letting them sit out for 30 minutes or so to get rid of excess ice/liquid. I use half mayo and half Greek yogurt instead of 100% mayo. Shake the nuts in a colander rather than rinsing to get rid of excess salt and do not add additional salt. (I am confused as to why you would rinse the nuts and then add salt.) Anything crunchy can be substituted for water chestnuts if you do not have any on hand like apple as others have suggested or celery. Best eaten immediately IMO. DELICIOUS!
Hi Laura, sounds great! BTW, we rinse the nuts because they are literally covered with salt. By adding back salt you can more easily control the amount of salt in the recipe.
I understand. My appologies for questioning your methods. I was just trying to simplify the process. LOVE your site!
Made this today with apple and freshly blanched peas from the garden. It’s a keeper! Wonderful flavors and texture. Chopped cooked hard boiled egg might be a nice addition as well….
I tried to replace the water chestnuts by an apple, it works well and it is delicious. I make this salad every week!! Thank you!
This is the salad I bring every year to July 4th community pool party. Great make ahead dish and so easy!
I made it. No one commented, BUT NOT A PEA WAS LEFT IN THE BOWL!. This will become a staple, an “ingredients in my head” recipe that I can make any time. I used garam masala, but next time I’ll try Chinese roasted sesame oil…
This is delicious! I’ve made it numerous times and it’s always a hit! I normally sub the mayo with plain yogurt. The last time I made it I added english cucumber instead of waterchesnuts and some fresh mint and it was amazing!
I have served this twice (and there’s some in the fridge ready for tonight, so that’ll be three). This is an amazing, delicious salad. Took it to a potluck and was told by one diner it was the best thing at the whole party (and there was some pretty darned good food there!) First time, served it to neighbors, one of whom had NEVER (!) had pea salad (can you imagine?), which made me a bit nervous, and she loved it and had seconds!! Called me the next day to rave about it! She’s a gourmet cook, may I add. When I took it to the pot luck, I spread it out in a pretty glass oblong dish, sprinkled the almonds on top, and then just mixed them in immediately prior to serving. This is a perfect dish, and IMHO, should not be messed with one bit.
I made this tonight with a few changes. Added 4 slices of bacon, cooked till almost crisp and then added onion and garlic. Cooked until onions and garlic were slightly soft. Added raw white onion instead of green and subbed half of the mayo with sour cream. Also used a bit of cumin with the curry. It was divine and the whole fam loved it.
Wow… Made this salad for lunch today, and holy balls is it good! I haven’t been able to find the water chestnuts yet, but it was still pretty excellent. I halved the recipe because it’s just me, and I used tamari almonds instead of smokehouse. Oh, and I added a little squeeze of lime juice to brighten it a little (mostly because I like lime).
Thanks for something really delicious!
This might be a stupid question but… water chestnuts: should I be looking for those fresh or canned? I’ve eaten them but never cooked with them.
Great question! You should look for them canned. ~Elise
This is so amazing and simple. Sometimes I nuke the peas for a couple minutes just to help them defrost a bit–I watch them because I don’t want them to completely defrost. I have also just used the slivered almonds from TJs and it is still good. I could eat the whole bowl.
Yummy recipe! No water chestnuts on hand, but since some had suggested adding a sweet flavor, I used diced pink lady apples. Worked great! I increased the curry powder (by a lot) to suit our tastes. Maybe that is why some have not found it flavorful enough – they need more curry? I also did not rinse the almonds but did not add any additional salt. I can see how it could easily be too salty so maybe rinse some but not all. And I used fat free mayo and no one could taste a differnce. Definitely a hit and I’m looking forward to making this many times.
Made some curry for this…delicious!
Question – What about the extra water from the frozen peas? Should it be drained off? I really want to make this dish!
Yes, drain off any excess water. ~Elise