I’ve been making this crunchy pea salad for years. It’s actually my Mom’s recipe – but I’ve tweaked it a bit. Her recipe calls for dry roasted peanuts. I used cashews.
Also, she uses Miracle Whip…and I. JUST. CAN’T. (sorry mom)
The best thing about this salad, besides being delicious, is the fact that you can make it the day before you serve it, and it’s actually better that way. And it could not be simpler. A little chopping, a little mixing, toss it in the fridge and you’re golden.
Make it for a potluck, a backyard barbecue, or Tuesday night dinner. And don’t be surprised when people ask you for the recipe!